Chicken paprikash is a traditional Hungarian dish characterized by its creamy and spicy sauce made from chicken, onions, sour cream, and a generous amount of paprika. The recipe highlights the importance of both sweet and hot paprika, alongside various peppers for depth of flavor. Expert tips include using high-quality Hungarian paprika for the best results and the method of incorporating sour cream to prevent separation. This savory dish is perfect for serving 4 to 6 and combines the culinary techniques learned from chefs during Milk Street's visit to Budapest.
In this recipe, we blend techniques from restaurant chefs and home cooks who taught us their recipes during our visit to Budapest, Hungary.
Paprika, both sweet and hot, is a defining ingredient. The spice adds a touch of heat, a rusty hue and helps thicken the stew.
Don't stir the sour cream into the chicken mixture while still on the heat. Remove the pot from the burner and whisk the sour cream into the braising liquid.
Seek out fresh, quality paprika, specifically brands produced in Hungary, to ensure a bright red color and fragrant taste.
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