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Chicken Paprikash is a True Comfort Food
Welcome to my chicken paprikash recipe. It is a delicious, creamy and one of the best tasting comfort foods made with best chicken pieces. Step by step photos are included for you to make this excellent meal yourself in no time.
It is a slightly different version of the famous hungarian chicken paprikash recipe (not spicy) but according to my most rigorous critics - my kids - a very good one.
- Prep time: 15 min
- Cook time: 45 min
- Ready in: 1 hour
- Yields: 4
- 600 grams of chicken pieces with bones without skin
- 4 mid sized red onions
- 1 pint (16 fl oz) of cooking cream
- 1 to 2 tablespoons of ground red peppers
- Vegeta seasoning mix
- water or stock
- salt and pepper
Here's What You Need
- Chop onions really fine or simply blend them.
- Heat some oil, put the onions in and stir on medium heat just a few minutes.
- Add chicken cuts and cook them shortly on both sides.
- Pour some water or stock over the chicken, add salt and pepper, cover with lid.
- Let it braise for about half an hour or more.
- When the meat is soft enough take it out and turn the heat down to low.
- Add cooking cream and paprika and bring it to boil for just a few minutes while using immersion hand blender to make a creamy sauce.
- Chop the chicken cuts into nice small pieces and put them back into the sauce you've just made.
- Stir until well combined and add salt or pepper if necessary.
- Serve hot, best with pasta or thick noodles.
Tip About Onions
Don't get me wrong here, there's nothing wrong with chopping the onions with knife
and using them that way.
I use this little food processor simply because it's faster and I don't have to cry while I'm
I also like it because I get that
nice creamy texture sooner.
You'll see what I mean below.
Now You're Ready to Cook
Heat some oil and put the onions in. Cook them and stir on medium heat just a few minutes then add chicken cuts. Wait few more minutes then turn the cuts over. Make sure that chicken is nicely surrounded with onions. Pour some water over the chicken (stock would be even better), add salt and pepper, cover with lid and let it braise for about half an hour.
Important: Don't cover chicken completely with liquid as if it was a soup. The point is to allow braising (stewing) on low heat and slowly and to check occasionally throughout cooking to see if liquid needs replenishing. That way color and flavor are enhanced and meat gets tender and juicy.
Time to Make That Creamy Sauce
When the meat is soft enough take it out and turn the heat down to low. Onions should be completely mashed by now and full of that nice chicken juice and flavor. Now add cooking cream and paprika and bring it to boil for just a few minutes. During that time use immersion hand blender to make a perfect creamy sauce. Final thickness can be modified by adding more cooking cream (if it's too thick) or a tablespoon of flour (to thicken it more).
Chicken Paprikash Almost Done
Chicken should separate from bones very easy. Chop it to nice small pieces and put it back into the sauce you've just made. Stir it until it's well combined and try some to see if some more salt is needed.
You've just made the best chicken paprikash ever :)