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How to Make Chicken Paprikash – Best Chicken Paprikash Recipe

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Best Chicken Paprikash Recipe - How To Make Chicken Paprikash

Mike Garden

One of Hungary’s most popular dishes is chicken paprikash. It is a hearty stew that consists of chicken, onions, and paprika. The sauce is rich in sour cream and seasoned with lots of paprika. To absorb all the flavors, it’s best served with springy egg noodles. While we recommend chicken breasts for this recipe, legs and thighs can be used as well. The exact ingredients can vary from one region to another, but there is one thing that will always be essential in any authentic recipe: Hungarianpaprika.

Real Hungarian pepper paprika is well-known for its bright red color and sweet taste. There are eight types of this spice from Hungary. They are made from dried chilies. The heat levels vary, but the mildest one is the most popular in the US. To make the best of the flavor and aroma, heat the oil lightly before you add the spice. Keep it in a cool, dark place. Use within six months.

It is best to get a new container if you suspect that your pepper has been sitting in your pantry for longer than six months. Fresh paprika makes this dish lighter and more flavorful.

This is a comforting, delicious and easy meal that can be prepared in just 35 minutes. This is the perfect recipe to make a family meal or warm dinner for autumn nights.

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Cal / Serv
425

Income

4th


Servings

Time total:

0

Hours

35

Minutes

3 TBSP

Olive oil, split

1 1/2 pounds

Cut into pieces boneless chicken breast skinless. Pieces

1


Large red peppers, pitted. Cut into 1/4-inch pieces

Fourth


Finely chopped garlic cloves

3 TBSP

All-purpose flour

1 1/2 tbsp.

Paprika (Hungarian if possible)

1 c.

Low sodium chicken broth

1


Whole tomatoes in a 14-ounce container, drained, and chopped

1/2


1 teaspoon hot sauce (optional).

Serve with boiled egg noodles and chopped green parsley

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  1. Place 2 tablespoons of oil in large skillet over medium heat. Season the chicken with 1/4 teaspoon salt and pepper. Cook until golden brown for 2 to 3 minutes. Transfer to a plate.
  2. Reduce heat to medium and add the remaining tablespoon oil to the pan with the onion. Cook for 5 minutes stirring occasionally. Mix in red pepper, garlic, and cook stirring for 2 minutes.
  3. Mix flour with vegetables and cook for 2 minutes. Sprinkle with paprika, and cook for 1 minutes while stirring. Mix in the chicken broth and then add the tomatoes. Let it simmer for 5 minutes.
  4. Put the chicken in the pan along with all the juices.
  5. Mix in the sour milk. Remove from heat. Serve with egg noodles, and garnish with parsley.

NUTRITIONAL INFORMATION (per portion):About 425 calories, 20.5g fat (5g saturated), 43g protein, 305m sodium, 17g carbohydrates, 4g fiber

Have you tried this recipe? Comment below!


Samantha MacAvoy is a member of Good Housekeeping’s food team since March 2020. She writes about the latest delicious offers from the test kitchen and must-try food trends, as well as top tips for home cooking success.


Kate Merker, Chief Food Director, is responsible for overseeing the team that creates all the food that appears in several Hearst’s top titles, such as Country Living, Prevention, Women’s Day, Women’s Health, Women’s Day, Country Living, and Women’s Health.

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