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Chicken Paprikash

Updated on March 4, 2015
This is one way of serving chicken paprikash, with Italian pasta. It goes very well with soft egg noodles or dumplings too.
This is one way of serving chicken paprikash, with Italian pasta. It goes very well with soft egg noodles or dumplings too. | Source

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.


Cooking Time

  • Prep time: 15 min
  • Cook time: 45 min
  • Ready in: 1 hour
  • Yields: 4

Ingredients

  • 600 grams of chicken pieces with bones without skin
  • 4 mid sized red onions
  • oil
  • 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

Chicken paprikash recipe ingredients
Chicken paprikash recipe ingredients | Source

Brief Instructions

  1. Chop onions really fine or simply blend them.
  2. Heat some oil, put the onions in and stir on medium heat just a few minutes.
  3. Add chicken cuts and cook them shortly on both sides.
  4. Pour some water or stock over the chicken, add salt and pepper, cover with lid.
  5. Let it braise for about half an hour or more.
  6. When the meat is soft enough take it out and turn the heat down to low.
  7. 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.
  8. Chop the chicken cuts into nice small pieces and put them back into the sauce you've just made.
  9. Stir until well combined and add salt or pepper if necessary.
  10. Serve hot, best with pasta or thick noodles.
Source

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

cooking :)

I also like it because I get that

nice creamy texture sooner.

You'll see what I mean below.

Source

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.

Source

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).

Source

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.

Congratulations!

You've just made the best chicken paprikash ever :)

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    • profile image

      anonymous 5 years ago

      Yes, this sounds really good. I'e never heard of it before, but I'm glad I stopped by.

    • profile image

      VinceErrichiello 5 years ago

      Definitely worth reading, but now I am starving. It looks delicious.

    • tomazg profile image

      tomazg 5 years ago

      It sounds delicious!

    • profile image

      anonymous 5 years ago

      One of the better articles on how to make a dish I haven't seen before. This meal looks appealing and probably worth the time to eat it too.l

    • FitVision profile image

      FitVision 5 years ago

      Really great and informative lens. The step by step pictures really made an impact too!

    • profile image

      TravelingRae 5 years ago

      @Tamara14: Well, the cuttlefish is a cousin of the squid so I wasn't that far off. :) I'm going to have to try some, it looks so pretty.

    • Tamara14 profile image
      Author

      Tamara Kajari 5 years ago from Zagreb, Croatia, Europe

      @TravelingRae: Cuttlefish ink actually, but of course a lensmaster thinks of squid only :)

    • profile image

      MagicBeanDip 5 years ago

      Wow, that looks pretty good!

    • katemiya profile image

      katemiya 5 years ago

      I am not familiar with chicken paprikash, but based on this recipe I may have to try it! Thanks for sharing your recipe!

    • kislanyk profile image

      Marika 5 years ago from Cyprus

      I love the chicken paprikash, especially the Hungarian variation :)

    • profile image

      TravelingRae 5 years ago

      That looks so yummy! And I have to ask about shell noodles in your photo. Are the black ones made with squid ink?

    • lilymom24 profile image

      lilymom24 5 years ago

      Sounds delicious and great tip on the onions.