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Hungarian Chicken Paprikash
Tender chicken pieces braise in a velvety sauce of sweet paprika and sour cream — a pale, creamy classic from Hungary, traditionally served with egg dumplings..
Cook time
65 min
Servings
4
Ingredients
8
Nutrition
per serving420 kcal
Calories
34 g
Protein
26 g
Fat
12 g
Carbs
Instructions
- 1
Heat the oil in a braising pot and brown the salted chicken pieces well all over. Lift them out.
- 2
Soften the finely diced onions in the same pot. Pull the pot off the heat and stir in the paprika so it does not turn bitter.
- 3
Pour in the stock, return the pepper strips and chicken, cover and braise gently until tender.
- 4
Stir the sour cream smooth with the flour, whisk it into the sauce and bring it back to a boil until silky.
- 5
Season with salt, scatter with parsley and serve with egg dumplings or spaetzle.
