How to Cook Chicken Paprikash

How to Cook Chicken Paprikash

Chicken Paprikash, also known as paprika chicken is originally a Hungarian recipe.  It is a Hungarian stew made with bell peppers, which is the paprika spice.

Paprika Chicken

The traditional Russian recipe is the same as the Hungarian.  Traditionally it is served with dumplings, but egg noodles work quite well too.

Chicken Parikash

How to Cook Chicken Paprikash
Author: 
Recipe type: Main Courses
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken Parikash also known as Paprika Chicken is a traditional Russian/Hungarian dish.
Ingredients
  • 3-4 lb chicken, skinned and chopped into 6-8 pieces
  • ¾ cup sour cream
  • 2 ½ cups + 2 tbsp all purpose flour
  • 2 tomatoes, peeled, cored, deseeded and chopped
  • 1 Italian red frying pepper, chopped
  • 1 large yellow onion, minced
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 egg, slightly beaten
  • 2 tbsp sweet paprika
  • 1 ½ cups chicken broth
  • ¼ cup canola oil
  • 3 tbsp unsalted butter
  • 1 tsp kosher salt, plus more to season
  • Freshly ground black pepper to taste
Instructions
  1. Fill an 8 quart pot with water and stir in kosher salt; bring it to a boil.
  2. Empty 2 cups of flour in a bowl and stir in a dash of salt until well combined.
  3. Make a well in the middle and pour the beaten egg into it, followed by ½ cup water.
  4. Stir them all together until they clump to form a dough.
  5. Knead it for a minute and pinch out small walnut-sized balls from the dough.
  6. Plop them into the boiling salted water and cook for about 6-8 minutes or until they soften.
  7. Drain the dumplings out in a colander and place them under running cold water.
  8. Wrap the dumplings in a kitchen towel and keep them aside until required.
  9. Rub a dash of seasonings all over the chicken pieces and set aside.
  10. Spread ½ cup flour onto a shallow bowl and place the chicken on it.
  11. Flip them over to dredge either sides with flour and shake off any surplus flour from them.
  12. Pour oil in a 6-quart Dutch oven and heat it over moderately-high flame.
  13. Lower the chicken into the hot oil and cook for about 10 minutes, flipping them over once, until they are browned evenly.
  14. Drain them out onto a plate and set aside.
  15. Toss half of the chopped peppers, onions and tomatoes into the same pot and sprinkle a dash of paprika over them.
  16. Stir fry them for about 5 minutes or until the onions soften and return the chicken back to the pot.
  17. Pour in the chicken broth and bring it to a boil.
  18. Reduce it to a simmer and cook at moderately-low heat for about 12-15 minutes, flipping the chicken once, until they are cooked through.
  19. Place 2 tbsp flour in a small bowl and whisk in sour cream until well combined.
  20. Pour it into the simmering sauce and give it a nice stir to mix well.
  21. Add a knob of butter onto a large skillet and melt it over moderately high heat until it foams.
  22. Toss the dumplings into it and brown them for a couple of minutes, stirring often, until they are heated through.
  23. Pour the chicken in a large serving bowl and sprinkle rest of the peppers on top.
  24. Serve warm alongside the hot dumplings.

Top Image credit: Wikimedia Commons

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