Hungarian Chicken Paprikash
April 14, 2021 • 0 comments
I had never heard of smoked paprika until a friend of mine gifted me a jar - it smells and tastes amazing! There are actually several varieties of paprika, which is where the profile of this dish could easily be adjusted for more heat if desired! We served ours over rice, because why not?!
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (3 tbsp) Olive Oil
- (4 tsp) Sweet Paprika
- (1/2 tsp) Smoked Paprika
- (1) Medium Onion
- (2 tbsp) All-purpose Flour
- (1/3 cup) Sour Cream
- (1/3 cup) Milk
- salt + pepper to taste
- (3 tbsp) Parsley, chopped
- (3 cups) Chicken Stock
- (2 pkgs) Boneless Chicken Breast
Directions
- Season chicken with salt and pepper and liberally rub it with both paprikas.
- Put oil in pan on medium heat.
- Add minced onion and sauté until translucent, about 5 minutes. Add chicken and brown on both sides, about 5 minutes per side.
- Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until chicken reaches 165*F.
- While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
- Remove chicken and set on clean plate.
- Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
- Return chicken to the pan and cover with the sauce. Sprinkle with chopped parsley and serve immediately!
We served ours over rice. Enjoy!
- This dish was made on the stovetop, but could also be finished in the oven: once you've added the stock to the breast, pop into the oven at 350 F for 40 minutes
Recipe is originally from lavenderandmacarons.com, but adapted to our liking :)
