As Healthy As Can Be!

Chicken Paprikash Recipe

An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!

Chicken-paprikash-recipe-1-SunCakeMomChicken is a versatile meat that can be eaten in many different ways, except raw. In fact, no poultry should ever be eaten raw, given that we want to avoid getting poisoned from the various bacteria’s living in fowls.

Unfortunately, the safest method of thawing chicken is, placing it into the fridge a day before we want to cook it. All the other tricks like defrosting in the microwave, water or just leaving it on the counter letting the air do its thing could result the harmful bacteria to raise and ruin our weekend.

Luckily, we still can use our centuries old skill of killing bacterias by cooking our food before eating, thus eliminating large part of the danger that attacks our existence day after day.

Cooking chickens throughout is thus imperative and also a pleasureful way of preparing meals out of them. Chicken responds well to all the cooking techniques known to mankind and there are few herbs and spices that can fit well with this meat.

It’s like a white canvas that waits only for the colors to be brushed all around it, like the ships that sailed the great oceans carrying the herbs and spices all around the world.

Paprika was one of these treasures that was originated to Mexico and expanded its way all over the world from Spain through Africa to Asia and then back to the old world.

In Europe paprika was then hijacked and cultivated into its present form in Hungary becoming a national spice and a pillar of Hungarian cuisine along with the sour cream.

Paprika is not just a simple spice though. As there are a myriad of chilis in the world, there’re are various grades in paprika, as well. In Spain there are three versions in spiciness that can be chosen in smoked or not smoked way while in Hungary there isn’t smoked paprika but still managed to offer 8 versions of it.

Albeit paprika is produced in many places including the United States most of us though just go with what they have in the nearest grocery store if available at all.

Paprika is great with all sorts of meat dishes so it’s not a surprise that it goes well with chicken as well. Chicken paprikash is a dish that can be made with any other meat as well. Paprikash is basically the sauce that is made with paprika and onion, some cooking oil or lard.

Chicken paprikash or in fact all dishes with paprika in it goes hand in hand with a bit of sour cream. It’s not obligatory and of those on dairy free diet is not even an option but paprika and sour cream complete each other frequently in Hungarian cuisine.

So does carbs though. Chicken paprikash is generally served with dumplings but if we are on a low carb diet that’s not even remotely an option. Salad is a perfect partner to this chicken dish but if we aren’t yet into salads that much low carb vegetable pastas can be used to accompany the meat on our plate.Chicken-paprikash-recipe-3-SunCakeMom

Ingredients:

  • ½ cup / 150ml Oil
  • 2 medium Onion (sliced)
  • 1 teaspoon Salt
  • 1 Clove Garlic (crushed)
  • 1 teaspoon Black pepper
  • 4lb / 2kg Chicken meat
  • 2 teaspoon Paprika
  • 2 medium Tomato (sliced)
  • ½ cup Water

How to make:

  1. Pour oil into a pan and heat it up.
  2. While the oil is heating, slice the onions.Onion-sliced-gp-SunCakeMom
  3. When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.Onion-sliced-translucent-gp-SunCakeMom
  4. Add garlic and black pepper and sauté until the garlic gets fragrant. The garlic can be later removed if desired.
  5. Mix in the meat and stir-fry until at least one side of the meat gets some golden brown color.Chicken-paprikash-recipe-Process-10-SunCakeMom
  6. Sprinkle in paprika and add the tomato.Chicken-paprikash-recipe-Process-11-SunCakeMom
  7. Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.Chicken-paprikash-recipe-Process-7-SunCakeMom
  8. Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.
  9. Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.
  10. Take it off heat and let the flavors come together for about another 10 more minutes.Chicken-paprikash-recipe-Process-8-SunCakeMom
  11. Serve it with sour cream at the table.

Enjoy!Chicken-paprikash-recipe-2-SunCakeMom

5 from 1 vote
Chicken-paprikash-recipe-1-SunCakeMom
Chicken Paprikash Recipe
Prep Time
5 mins
Cook Time
30 mins
 
An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!
Author: Thomas Brown
Ingredients
  • ½ cup / 150ml Oil
  • 2 medium Onion sliced
  • 1 teaspoon Salt
  • 1 Clove Garlic crushed
  • 1 teaspoon Black pepper
  • 4 lb / 2kg Chicken meat
  • 2 teaspoon Paprika
  • 2 medium Tomato sliced
  • ½ cup Water
Instructions
  1. Pour oil into a pan and heat it up.
  2. While the oil is heating, slice the onions.
  3. When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.
  4. Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.
  5. Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.

  6. Sprinkle in paprika and add tomato.

  7. Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.
  8. Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.
  9. Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.
  10. Take it off heat and let the flavors come together for about another 10 more minutes.
  11. Serve it with sour cream at the table.

Pin now, Enjoy later!Chicken-paprikash-recipe-Pinterest-SunCakeMom

Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
Get the right tool for the right job!
Thomas Brown

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