Serves 6
150 min
Chicken Paprika
Recipe GLPR39ed7204f86a94
A classic Hungarian-inspired stew featuring tender chicken pieces braised in a rich, aromatic sauce made with sweet and hot paprika, sour cream, fresh tomatoes, and roasted red peppers. The chicken cooks gently in stock until it reaches a safe internal temperature of 165°F, creating a deeply flavorful one-pan dinner.
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Ingredients
1 large whole chicken, jointed into pieces (or 2 large chicken legs and 2 large chicken breasts, halved)
Salt, to taste
2 tablespoons olive oil
1 small knob butter (about 1 tablespoon)
1 large onion, finely chopped
2 to 3 cloves garlic, finely chopped
1 tablespoon sweet paprika
1 tablespoon hot paprika
1 tablespoon all-purpose flour
285 milliliters (about 1 cup) chicken stock
2 large red peppers, de-seeded and cut into 1 centimeter strips
4 large ripe tomatoes, roughly chopped
250 milliliters (8 fluid ounces) sour cream
3 tablespoons fresh flat-leaf parsley, finely chopped
Directions
Pat the chicken pieces dry and season them evenly with salt on all sides. Heat the olive oil and butter together in a large, heavy-bottomed pan over medium-high heat. Once the butter is melted and the oil is hot, carefully place the chicken pieces in the pan, skin-side down if available. Brown the chicken on all sides, about 3 to 4 minutes per side, until golden and caramelized. Transfer the browned chicken to a clean plate and set aside.
In the same pan with the remaining fat and drippings, add the chopped onion and garlic. Reduce the heat to medium and cook gently, stirring occasionally, for about 5 minutes until the onion becomes softened and translucent. Sprinkle the sweet paprika and hot paprika over the mixture, then add the flour. Stir constantly for about 1 minute to combine all the spices and flour, being careful not to burn the spices or flour.
Pour the chicken stock into the pan, stirring and scraping up any flavorful browned bits from the bottom. Return the chicken pieces to the pan, arranging them in a single layer where possible. If the liquid appears too shallow, add a bit more stock to ensure the chicken is mostly submerged. Sprinkle half of the chopped parsley over the mixture and bring the liquid to a gentle boil over medium-high heat.
Add the red pepper strips to the pan, reduce the heat to medium-low, and simmer gently for about 10 minutes, stirring occasionally. Stir in the chopped tomatoes and continue simmering gently for approximately 1 hour, or until the chicken is very tender and cooked through (the internal temperature should reach 165°F when measured in the thickest part without touching bone). The sauce should reduce and thicken slightly.
Remove the pan from the heat and allow it to cool for about 2 minutes. Stir in the sour cream and the remaining fresh parsley until well combined and smooth. Taste the stew and adjust the seasoning with additional salt if needed. Serve hot in bowls, ensuring each portion includes chicken, vegetables, and sauce.
