Chicken Paprikash. With just a handful of ingredients, Chicken Paprikash (Paprikás Csirke) With luscious, tender pieces of chicken in a fragrant creamy sauce, this Chicken Paprikash is the embodiment of comfort food. Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures, traditions, people and food. I love hearing from our readers about their experiences visiting Hungary.

Chicken paprikash, a popular Hungarian dish consisting of chicken cooked with onions and paprika and often served over buttered egg noodles, has been a longtime favorite in my household. Chicken Paprikash (aka, chicken paprika) is perhaps the best known Hungarian dish. The name is derived from the abundant use of the spice that is very common to Hungarian cuisine…paprika. You can cook Chicken Paprikash using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chicken Paprikash

1. Prepare 2 lbs of boneless chicken thighs, chunked.
2. It's 1 of onion, sliced.
3. It's 1 of red bell pepper, diced.
4. You need 6 cloves of garlic, smashed.
5. You need 1/4 cup of paprika.
6. You need 1 of Bay leaf.
7. Prepare 1 cup of chicken stock.
8. You need 2 1/2 tsp of gelatin (one package of knox).
9. It's 1/2 cup of sour cream or Greek yogurt + more for garnish.
10. You need 1 of lemon, juiced.
11. It's 2 tsp of fish sauce.
12. It's of salt and pepper.
13. It's of oil.

Hungarian food is comfort food at its best… We're talking rich, flavorful, and Chicken paprikash is traditionally served over dumplings (aka spaetzle or spätzle, depending. This Hungarian chicken paprikash recipe, aka paprika chicken, is authentic and easy to make, with seared chicken simmered and served in creamy paprika sauce. You can make it mild or spicy! This classic Hungarian chicken paprikash recipe is comfort food featuring a paprika-sour cream sauce and served over dumplings or rice.

Chicken Paprikash step by step

1. Season the chicken with salt and pepper. And prepare the other ingredients..
2. Sprinkle the gelatin over the stock to rehydrate..
3. Heat a dutch oven with a tbsp of oil over medium high heat.
4. Add half the chicken and cook without moving for 8-10 min until the chicken releases from the bottom..
5. When the chicken is seared it will release. Remove the chicken and place in a dish. Sear the remaining chicken the same way..
6. Pour all but 2 tbsp of oil off and turn the heat down to medium. Add the onion, garlic and red bell pepper. Cook to loosen up the font on the bottom. I used dried bell pepper I had to use up, instead of normal fresh bell pepper. Do as I say not as I do!.
7. When the onions begin to brown, add the paprika. Stir and fry 1 min..
8. Add the stock/gelatin and bay leaf..
9. Return the chicken to the Dutch oven. Cover and simmer on low 30 min..
10. Combine the sour cream, lemon, and fish sauce..
11. Now is a good time to cook whatever starch you choose..
12. Turn the heat off, add the sour cream mixture and stir..
13. Plate with spaetzle and the paprikash and a dollop of sour cream.

Chicken Paprikash - noodles, chicken, mushrooms, Greek yogurt, and seasoned with paprika is guaranteed to be a family. Why are you using an oven? I have been making chicken paprikash for years but always simmer in a deep skillet (chicken fryer?). Chicken paprikash is a traditional Hungarian dish made with chicken stewed in a paprika sauce that's finished with sour cream and served with nokedli (basically the Hungarian version of spaetzle). Chicken paprikash, a traditional Hungarian recipe, gets the casserole treatment in this flavorful dish.