Hungarian Paprika Chicken
Submitted by lindah
Hungarian paprikash with skinless chicken legs braised in a sweet-paprika tomato broth, then finished with a sour cream gravy whisked smooth at the end. A weeknight-friendly take on classic Csirkepaprikás.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis is csirkepaprikás, the Hungarian one-skillet chicken every Budapest household claims as its own. Skinless chicken legs simmer in a brick-red broth of sweet paprika, tomato, and softened onions, then a whisked-in spoon of sour cream and flour pulls everything into a glossy, savory gravy.
Two full tablespoons of paprika is not a misprint. Hungarian paprika carries the soul of this dish, so use the freshest sweet (édes) Hungarian paprika you can find. Stale paprika tastes of dust and gives you a flat, watery sauce.
A few rules of paprika cookery worth knowing. Never let paprika hit hot oil alone, it scorches and turns bitter in seconds. Always stir it in with liquid (broth, here) right after the vegetables, the way the directions call for. That tempers it into the sauce safely.
The sour cream goes in last, off the boil, with flour pre-whisked in. That stops it from breaking into curds and gives the sauce its signature pale-pink, silky finish. Skip the flour and the cream splits the moment it hits the hot pan.
Chef Tips
- Bone-in, skinless chicken thighs work beautifully if legs are not on hand. They cook in about the same time and stay juicy.
- Temper the sour cream by whisking in a few tablespoons of the hot pan sauce before adding it to the skillet. Extra insurance against curdling.
- Hungarian paprika is what you want, not Spanish smoked. Smoked paprika takes the dish in a completely different direction.
- Serve over buttered egg noodles, spaetzle, or boiled potatoes. The sauce wants something to cling to.
Variations
- Add a teaspoon of hot paprika or a pinch of cayenne for an erös (spicy) version.
- Stir in 1 tablespoon of tomato paste with the broth for a deeper, more concentrated sauce.
- Swap the green bell pepper for sweeter Hungarian wax peppers if you can find them, much closer to the traditional flavor.
Ingredients
Directions
In a large skillet, heat the oil over medium-high heat.
Add the onion, bell pepper and garlic.
Cook, stirring often, for 4 to 5 minutes, or until the onion is soft and the bell pepper is crisp-tender.
Stir in the broth, tomatoes, paprika, salt and pepper.
Bring to a gentle boil.
Add the chicken legs in a single layer.
Reduce heat to low.
Cover and simmer for 35 to 40 minutes, turning the chicken once, until the meat nearest the bone is opaque and the juices run clear when the meat is pierced with a sharp knife.
Meanwhile, in a small bowl, whisk the sour cream and flour until smooth.
With a slotted spoon, remove the chicken to a serving platter.
Increase the heat under the skillet to medium and whisk in the sour cream mixture.
Simmer for 2 to 3 minutes, stirring often, until the sauce has thickened slightly.
Pour some of the sauce over the chicken.
Serve the remaining sauce.
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