Chicken Paprikash - (Hungarian Paprika Chicken)

March 23, 7:12 AMHartford Cooking ExaminerDonna Breault

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Chicken in a rich, thick and creamy paprika sauce.

 
What You Need:
4-6 boneless chicken breasts, with skin
2 tablespoons of vegetable oil
2 large red bell peppers, stemmed & seeded, cut into bite size strips
1 large yellow bell pepper, stemmed & seeded, cut into bite size strips
1 large orange bell pepper, stemmed & seeded, cut into bite size strips
1 large onion, sliced thin
4 tablespoons of Hungarian sweet paprika
2 teaspoons of Hungarian hot paprika
Salt to taste
Ground black pepper to taste
1/2 teaspoon of marjoram
2 tablespoons of flour
3/4 cup of white wine
2-(14 ounce) cans of diced tomatoes
2/3 cup of sour cream
Garnish: parsley

 
What to Do:
STEP 1) Preheat the oven to 300 degrees. Season the chicken breasts with salt, pepper, and Hungarian hot paprika.

STEP 2) Heat the vegetable oil in a Dutch oven until it shimmers. Place the chicken in the oil in batches, skin side down first, and cook for about 5 minutes. Using tongs, flip the chicken and cook for another 5 minutes. Then remove the first batch of chicken and place on a plate. Repeat this until all your chicken is cooked. Don’t overcrowd the chicken.

STEP 3) Using the fat left from the chicken, add the onions and cook for about 7 minutes. Next, add in all of the bell pepper strips and cook for about 5 minutes.

STEP 4) Mix together in a small bowl the Hungarian sweet paprika, marjoram, and flour, then add to the pot, mix, and cook together for a minute. Add the wine to deglaze, scraping the bits off of the bottom with a wooden spoon. Then add the diced tomatoes. At this point the chicken should be cool enough to handle. Remove the skin and put the chicken back in the pot. Make sure the chicken is mostly submerged.

STEP 5) Put the Dutch oven in the oven and cook for about a half an hour. Remove from oven and temper the sour cream with some of the hot liquid. Then mix in the warm sour cream to the pot. Serve over rice or noodles. Garnish with some parsley.

STEP 6) Enjoy!