Chicken paprikash is a dish of Hungarian origin, one of the most famous Hungarian stews. The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor. Dishes cooked in a creamy, red paprika stew have been referred to as Hungarian comfort food.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 1 large sweet onion
• 3 Tbsp vegetable oil + as needed
• 1150 g/ 2½ lb of boneless, skinless chicken thighs
• 1½ tsp salt
• 1 bay leaf
• 3 Tbsp flour
• 1½ cups hot water
• 4 Tbsp sweet paprika (sweet = unflavored) use freshly opened jar (avoid stale spices)
• 1/8 tsp cayenne pepper (start low and adjust to taste)
• 2 medium tomatoes, sliced in rounds or cubed
• 1 cup sour cream (no more)
• ¼ cup heavy whipping cream
◊ Place the rack on the middle shelf of the oven and preheat the oven to 160°C / 325°F.
◊ Cut onion into 6mm/ ¼” crescent slices. In a deep, non-stick, medium pot, add oil and put on medium heat. When oil is hot, add the cut onion. Stir several times, until the onion is golden. Scoop/drain out the sautéed onion into a large, deep, oven-safe dish.
◊ In the same pot, with the cleared oil, on medium heat, brown the chicken pieces 3~4 minutes per side. Use spatter screen if needed. As they are done, layer them on top of the sautéed onion. Sprinkle the chicken with salt and add the bay leaf.
◊ In the same pot (add more oil if needed to make 3 Tbsp oil), on medium-high, when oil is hot (not burnt) sprinkle in flour and stir vigorously (with a wooden spoon) until smooth.
Stir until a light, golden color and begins to rapidly bubble. Very carefully (as the mixture may splash), gradually stir in the hot water. Continue stirring vigorously until it starts getting thick. Add the paprika and cayenne. Continue stirring and when roux is thick, pour it over the chicken.
◊ Layer the sliced tomatoes on top (see** for another option). Cover the oven-safe dish with foil and bake for 70~80 minutes or longer if chicken meat with bones, until chicken is very tender. Remove chicken dish from the oven.
◊ In a medium size bowl, add sour cream, and to temper, whisk in a cupful of hot sauce from the baked paprika chicken dish (**add cubed fresh tomatoes and mix). Whisk sour cream (and tomato cubes if preferred) mixture back into the dish with the chicken. Pour the heavy whipping cream all over and gently combine.
◊ If not serving immediately, warm it in microwave for just a few minutes before serving.
◊ Serve with pasta of your choice or with rice.
~ Jó étvágyat! ~
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