Chicken paprikash (paprikás csirke or paprikáscsirke) is a Hungarian dish. It is a delicious dish, simple to prepare and made using just a few ingredients. Even the name sounds very appealing. Unfortunately the picture looks a bit like slop on a plate, but it is very delicious slop.
It is amazing how one can get so much flavour from using just a few simple ingredients. No wonder such classic dishes remain a favourite.
1kg chicken pieces, preferably thighs and legs
1 kg onions (about 2-3 large onions) sliced
1 cup chicken broth
½ cup sour cream
2-3 tablespoons unsalted butter
2 tablespoons sweet Hungarian paprika
1 teaspoon hot paprika (or more or less, depending on preference)
1. Heat a large pan over medium-high heat and melt the butter. Brown the chicken on all sides. Remove the chicken from the pan and set aside.
2. To the pan add sliced onions and cook, stirring occasionally, until lightly browned, about 7 minutes.
3. Add chicken and the rest of the ingredients to the pan, cover and cook on low heat until chicken is cooked, about 40-50 minutes.
4. Remove the chicken from the pan.
5. Allow the pan to cool for a few minutes and slowly stir in the sour cream. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and salt and salt to taste.