Chicken Paprikash
Chicken paprikash is a hearty Hungarian comfort dish of tender chicken served in a paprika cream sauce with onions, peppers, and tomatoes.
- Prep time
- 15 min
- Cook time
- 24 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb boneless chicken breasts
- 1+1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp bacon fat (pork lard or butter)
- 2 yellow onions (diced)
- 3 clove garlic (diced)
- 2 Roma tomatoes (seeds removed and diced)
- 1 red bell pepper (diced)
- 3 tbsp all-purpose flour
- 3 tbsp sweet Hungarian paprika
- 1+1/2 cup chicken stock
- 3/4 cup full fat sour cream
- 1/4 cup heavy whipping cream
- parsley (chopped (for garnish))
Instructions
- 1
Slice each chicken breast horizontally to make 4 cutlets. Season bother sides with salt and pepper.
- 2
In a large skillet melt the bacon fat over medium-high heat. Sauté and brown the chicken, 3 minutes per side. Remove from pan and set aside.
- 3
In same skillet with residue bacon fat and chicken drippings, cook the onions and garlic for several minutes. They should be wilted and a golden brown.
- 4
Add the diced tomatoes and red bell pepper. Cook for another 3 minutes, stirring often.
- 5
Sprinkle the flour over the sautéed vegetables and stir to cook flour for 1 minute. Add the chicken stock and stir, sauce will thicken. Cook for several minutes, stirring often.
- 6
Add the sweet Hungarian paprika, sour cream and heavy whipping cream. Stir and cook for several minutes. Add the cooked chicken back to the pan and nestle in the sauce, spooning some over. Turn heat to low and simmer for several minutes to warm chicken again. Season to taste.
- 7
Serve immediately with chopped parsley on top and your favorite side dish.