I love to try my hand at different cuisines, and a few years ago I tried my hand at this Hungarian dish, gave to a Hungarian friend who shared it with her grandma and got promoted to an honorary Hungarian. Go me!
I’m not a huge fan of chicken. Its just so boring of a meat. Usually. The exception is chicken wings. I could probably out eat a linebacker when it comes to chicken wings. Just ask the Hubby.
So when I do make a chicken, it has to have lots of gravy and sauce and something to kick it up a notch. This dish definitely does that. It makes a nice thick gravy, just bursting with the flavour of paprika.
Before browning the chicken, I dust them with my all purpose rub.
Chicken Paprikash
Ingredients
- 2 onions chopped
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 1 heaping tbsp garlic paste
- 5-7 thighs or chicken breasts
- 1 1/2 c chicken stock
- 3 tbsp Hungarian paprika
- 1 tsp pepper
- Salt to taste
- 1/2 c sour cream
Instructions
- Heat a few tbsp of oil in a large frying pan and add the onion, cumin seeds, and caraway seeds. Saute until the onions just turn brown.
- Add the chicken breasts and sear on both sides.
- Add about half a cup of the chicken stock to deglaze pan.
- At this point, I added the pepper and paprika to the remaining stock, whizzed (with my coffee foamer) to blend and poured over the chicken.
- Cook covered on about medium heat for about 10 minutes, the flip the chicken over. Replace lid.
- Cook until chicken is almost done and add the sour cream, stirring to mix.
- Simmer for a few more minutes.
HUNGARIAN CHICKEN PAPRIKASH