Authentic Hungarian Paprikash with Chicken Breast and Potatoes
Authentic Hungarian Paprikash with Chicken Breast and Potatoes is a culinary masterpiece that offers a taste of Hungary's rich culinary heritage. This delightful recipe showcases the marriage of tender chicken breast, the earthiness of potatoes, and the rich, smoky flavor of paprika in a comforting and satisfying dish.In this culinary journey, you'll discover the art of creating an authentic Hungarian Paprikash, where every bite captures the essence of Eastern European cuisine. The tender, succulent chicken breast is enveloped in a creamy paprika-infused sauce, while the potatoes provide a hearty, comforting base. It's a dish that offers both simplicity and depth of flavor, making it a perfect addition to your family's dinner table.As you savor each mouthwatering bite of Authentic Hungarian Paprikash with Chicken Breast and Potatoes, you'll be transported to the enchanting landscapes of Hungary. It's a flavorful celebration of tradition, where the quality of the ingredients and the essence of paprika reign supreme. Whether you're an experienced cook or new to Hungarian cuisine, this dish promises to be a beloved addition to your culinary repertoire.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Hungarian
Servings 10 servings
Calories
- 50/1.5 (oz/kg) skinless boneless chicken breast
- 35/1 (oz/kg) potatoes, peeled and wedged
- 9/250 (oz/kg) yellow onions, finely wedged
- 2-3 cloves or to taste, finely chopped
- 2/100 (fl oz/ml) sunflower oil
- some salt and ground black pepper to taste
- ½ tsp caraway seeds
- 2 tbsp sweet paprika
- 1-2 dried bay leaves or to taste
cut the chicken breast into strips or larger pieces.
pour oil into a large pot and wait to heat up over a medium-high temperature.
add chopped onions and garlic to the pot.
add salt, caraway seeds, and black pepper, then fry the onions until glassy (2-3 minutes) while stirring.
add paprika and fry it for 30 sec while stirring.
pour about 1 l/35 fl oz of lukewarm water.
place the chicken breast strips into the pot.
add dried bay leaves.
reduce temperature to medium-low and place potatoes into the pot.
fill the pot with lukewarm water just enough to cover the ingredients.
simmer the Hungarian chicken paprikash until all ingredients are tender (30-40 minutes.)
Cooking Tips for the Best Results:
1. Use High-Quality Paprika: Opt for high-quality Hungarian sweet paprika for the best flavor. It’s a key ingredient that lends a rich, smoky taste to the dish.
2. Brown the Chicken Breast: Before simmering, brown the chicken breast in a hot pan. This step adds depth to the dish by enhancing the flavor and color of the meat.
3. Saute Onions Well: Ensure that you sauté the onions until they turn translucent and slightly golden. This enhances their sweetness and contributes to the overall flavor of the paprikash.
4. Simmer Gently: When simmering the dish, maintain a gentle heat. Avoid a rolling boil, as a slow simmer allows the flavors to meld and the sauce to thicken.
5. Season to Taste: Taste and adjust the seasoning as needed. Paprikash often benefits from a touch of salt, a pinch of sugar to balance the acidity, and a bit more paprika for depth of flavor. Make adjustments to suit your preferences.
What is Hungarian Chicken Paprikash?
Hungarian Chicken Paprikash, also known as Csirkepaprikás, is a classic Hungarian dish made with chicken and a rich, creamy paprika sauce. It is a flavorful and comforting dish that is widely enjoyed in Hungarian cuisine.
What are the key ingredients in Hungarian Chicken Paprikash?
The main ingredients in Hungarian Chicken Paprikash are chicken, onions, sweet Hungarian paprika, and sour cream. The dish is typically cooked with bone-in, skin-on chicken pieces, such as thighs or drumsticks, for added flavor. Other common ingredients include garlic, tomatoes, chicken broth, and butter or oil for sautéing.
How do I make Hungarian Chicken Paprikash?
To make Hungarian Chicken Paprikash, start by browning the chicken pieces in a large pot with some oil or butter. Remove the chicken from the pot and set it aside. In the same pot, sauté diced onions until they become translucent. Add minced garlic and Hungarian paprika, stirring to coat the onions. Return the chicken to the pot and add diced tomatoes and chicken broth. Cover the pot and simmer until the chicken is cooked through and tender. Finally, remove the chicken from the pot, stir in sour cream to create a creamy sauce, and season with salt and pepper. Serve the chicken paprikash hot, garnished with fresh parsley, and accompanied by traditional Hungarian side dishes like nokedli (dumplings) or egg noodles.
Can I use boneless chicken for Hungarian Chicken Paprikash?
While bone-in, skin-on chicken pieces are traditionally used in Hungarian Chicken Paprikash, you can also use boneless chicken if desired. However, keep in mind that bone-in chicken adds more flavor to the dish, and the skin contributes to a richer sauce. If using boneless chicken, adjust the cooking time accordingly, as boneless chicken tends to cook faster than bone-in pieces.
What type of paprika should I use for Hungarian Chicken Paprikash?
Hungarian Chicken Paprikash relies on the distinctive flavor of Hungarian sweet paprika. Look for high-quality Hungarian paprika, which is known for its rich red color and robust flavor. Avoid using smoked paprika or other varieties of paprika, as they will alter the traditional taste of the dish.
Can I make Hungarian Chicken Paprikash with a spicy kick?
While traditional Hungarian Chicken Paprikash is made with sweet paprika, you can certainly add a bit of heat if you prefer a spicy version. To achieve a spicy kick, you can use hot Hungarian paprika or add a pinch of cayenne pepper or crushed red pepper flakes to the dish. Adjust the amount to your desired level of spiciness. Alternatively, you can add 1-2 hot chili peppers to the broth during cooking.
Can Hungarian Chicken Paprikash be made in advance?
Yes, Hungarian Chicken Paprikash can be made in advance. In fact, the flavors tend to deepen and develop even more after resting. Store the cooked chicken paprikash in an airtight container in the refrigerator for up to 2-3 days. When reheating, gently warm the dish on the stovetop over low heat to prevent the sour cream from curdling.
➡️ Enjoy the Hungarian chicken paprikash recipe (csirkepaprikás) from scratch! For additional info, read more on here. I also recommend you try my chicken paprikash recipe with dumplings.
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