Hungarian chicken paprikash. Hungarian Chicken Paprikash is a traditional Hungarian dish made from simple, real food ingredients. Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian Paprika with a cream base. Hungarian Chicken Paprikash My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church.
This one-pot classic Hungarian chicken dish for chicken paprikash (some call it chicken paprika) combines five key Hungarian ingredients—onions, green peppers, tomatoes, paprika, and sour cream. The dish can be pulled together quickly, especially if the vegetables are prepped the night before. Hungarian Chicken Paprikash This HUNGARIAN CHICKEN PAPRIKASH is a one winning dinner recipe. You can cook Hungarian chicken paprikash using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Hungarian chicken paprikash
- Prepare 6 large of chicken breasts.
- It’s 1 large of onion, chopped.
- Prepare 1 1/2 cup of sr flour.
- It’s 1/2 cup of paprika.
- It’s 1 tsp of salt.
- It’s of olive oil, extra virgin.
- Prepare 1/3 lb of bacon chopped.
- It’s 2 cup of white wine, I used chardonnay, by Yellowtail.
- It’s 1 cup of sour cream.
- Prepare of salt and pepper.
- Prepare of chopped parsley for garnish.
It is simmered in fingerlickin sour cream sauce and loaded with comforting flavors. So good, you'll be making it again and again. This Chicken Paprikash Recipe is a staple dish in Hungary. Make sure to use the freshest Hungarian Sweet Paprika you can find in order to get the full authentic flavor of this dish.
Hungarian chicken paprikash instructions
- Render the bacon in a deep pan, or large pan until it is crispy. Put it on paper towels to drain. Reserve the bacon oil..
- Saute the finely chopped onion in the bacon oil until it is golden brown. Remove the onion set aside save the oil..
- Make a dredging mixture of two parts flour to one part paprika. Add salt and pepper to taste. Then dredge each piece of chicken breast in the flour/paprika mixture. Saute each piece of chicken in the bacon oil in which you previously cooked the onion. Add some olive oil if there isn't enough bacon oil left from cooking the onions..
- When all of the chicken is browned, add the bacon, and onion back to the pot. Add enough white wine to cover the chicken, bacon, and onions and simmer slowly until the meat is fork tender..
- Remove the chicken from the pan and place onto serving platter. Add the sour cream to the wine mixture left in the pan and heat gently. Whisk mixture together. Do not over heat as it will break down the sour cream..
- When the sauce is well-fixed and quite warm, add chicken back into pan, and serve with the chicken..
One taste and you'll understand why this is a favorite dish in Hungary – classic comfort food at it's finest! Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures, traditions, people and food. I love hearing from our readers about their experiences visiting Hungary and falling in love with the country and its food. That's what visiting Hungary does to people…they fall in love. Season chicken with salt and pepper.
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