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Chicken Paprikash

February 24, 2014

Chicken Paprikash

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8 chicken thighs, skinless and boneless (about 2 lbs.)

2 medium onions, chopped or finely sliced (about 3-4 cups)

3 cloves of garlic, minced

3 tablespoons Hungarian paprika

1 large can (28 0z.) peeled whole tomatoes

2 cups chicken stock

1 Tbsp flour, stirred together with a little water

1/2 cup sour cream

1 tsp sugar

salt, black pepper, olive oil

* * *

chopped fresh parsley for garnish

egg noodles

* * *

Cut the thighs in half, pat dry, season with salt and pepper.  Set aside.

In a heavy pot, heat a couple tablespoons of oil (or chicken fat – see below) and cook the onion with a teaspoon of salt, stirring occasionally, until very tender but not browned.  Add the paprika and cook, stirring, for a couple minutes.  Add the tomatoes, their juice, the sugar, black pepper and the stock, breaking up the tomatoes.  Add the chicken, turn up the heat and bring the dish just to the simmering point, then turn the heat down and let it simmer loosely covered for about 30 minutes, stirring occasionally until the chicken is just done.  More sauce?  Add a cup more stock.

Mix the flour mixture into the sauce, stirring until the sauce is slightly thickened.

(*stop here if you’re making ahead) Remove from heat and add the sour cream.  (In a small bowl, stir some sauce into the sour cream a few spoons at a time.  That way the cold sour cream won’t clot when you add it to the sauce.)  Correct the seasoning.

Serve over noodles (or rice, or spaetzle, or boiled or mashed potatoes), sprinkle with parsley.  Offer chunks of crusty bread for sopping your plate clean.

Notes.  This dish is one of our favorite comfort foods.  It’s very, very delicious.  Plus – because the chicken does not need to be browned – cleanup is very easy.  No spatters!

You can prepare this a day ahead, stopping at the (*).  When you’re ready to serve, reheat, add the sour cream, and enjoy.

We like thighs, but use breasts if you prefer white meat.  I used to make this with chicken pieces with skin on and bone in, removing the skin and rendering it until I had about a quarter cup of chicken fat.  I would this fat in place of the oil to give the dish a very rich flavor.  When I made this the other day, I bought a couple extra thighs with skin on and rendered those skins plus all the fat I could trim off the thighs.

I prefer sweet paprika, but you can add some bite by using some hot paprika.  The common ingredients in paprikash are chicken, onions, paprika, and sour cream, but there are variations.  For example, not all recipes for paprikash use tomatoes, some use tomato paste, some add sliced bell peppers (green or red or yellow) with the onions.

The other day I served these with Mrs. Miller’s “Old Fashioned Extra Wide” homemade egg noodles, a product of Mrs. Miller’s Homemade Noodles of Fredericksburg, Texas.  These were flavorful and tender, among best store-bought noodles I’ve ever had.  Central Market had them.  (Leftover noodles get a dab of butter to keep them from sticking together, then into the fridge in a zip-lock bag.  When it’s time for leftovers, I place them in a bowl and cover them with boiling water until they are heated through, then drain and serve.)

Joe

 

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From → Food

3 Comments
  1. Monica permalink

    This looks delicious! Pixie is a vegetarian, so I replace chicken with Quorn. It’s a great substitute. In any case, I think it will work well in this recipe and with more cold weather around the corner it will be perfect!

    Thanks for sharing,
    Monica

    • Quorn should work nicely, as would tofu or mushrooms. Don’t forget to use vegetable stock instead of chicken stock. Let us know how that works.

      Joe

  2. Yum. You’re making me hungry.

    I love paprika dishes, but haven’t made them with sour cream. I’m going to add some next time.

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