Best 2 Chef Johns Chicken Paprikash Recipes

Chicken paprikash, a traditional Hungarian dish, is a delectable and comforting stew that showcases the perfect harmony of sweet paprika, tender chicken, and a velvety sauce. This hearty dish, also known as chicken paprikás, is a celebration of flavors, colors, and textures, making it a favorite among food enthusiasts worldwide.

The journey into the world of chicken paprikash begins with selecting the finest ingredients. Bone-in, skin-on chicken pieces, preferably a combination of thighs and drumsticks, provide a rich flavor and texture to the stew. Sweet paprika, the heart of this dish, adds a vibrant red hue and a captivating smoky, earthy flavor. Onion, garlic, and bell peppers form the aromatic base, while Hungarian paprika, with its distinctive reddish-brown color and slightly spicy notes, elevates the dish to new heights.

The cooking process is a symphony of culinary techniques. The chicken is first browned in a large pot, releasing its savory juices and creating a flavorful foundation for the stew. Then, the aromatic vegetables are introduced, gently sautéed until softened, releasing their natural sweetness and fragrance. The addition of paprika marks a crucial moment, as its vibrant color and distinct flavor infuse every rincón of the pot. The chicken and vegetables are then simmered in a rich chicken broth, allowing the flavors to meld and deepen over time.

To complete this culinary masterpiece, a velvety sauce is created by whisking together sour cream, flour, and a splash of chicken broth. This luxurious sauce, swirled into the stew just before serving, adds a touch of creaminess and richness that perfectly balances the tangy paprika and tender chicken.

Chicken paprikash is a dish that delights the senses with its vibrant color, enticing aroma, and symphony of flavors. It promises to transport you to the heart of Hungary, where traditional recipes and culinary passion intertwine to create dishes that are both comforting and unforgettable. So, let's embark on this culinary journey and explore the delicious recipes that await, promising an unforgettable taste of chicken paprikash.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S CHICKEN PAPRIKASH

Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

Ingredients

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

CHICKEN PAPRIKASH

Chicken Paprikash image

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories Meat and Poultry Recipes Chicken

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

3 eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

Steps:

Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your chicken paprikash will taste. Look for free-range, organic chicken, and fresh, flavorful vegetables.
Don't overcrowd the pan: When browning the chicken, be sure to do it in batches so that the chicken doesn't steam. Overcrowding the pan will result in soggy chicken.
Cook the chicken until it's cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Use a good quality paprika: Paprika is the key ingredient in this dish, so be sure to use a good quality one. Look for Hungarian paprika, which has a deep, rich flavor.
Don't overcook the sauce: The sauce should be simmered for just until it has thickened. Overcooking the sauce will make it bitter.
Serve with your favorite sides: Chicken paprikash is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or dumplings.

Conclusion:

Chef John's chicken paprikash is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender chicken, flavorful sauce, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a new chicken recipe to try, give Chef John's chicken paprikash a try. You won't be disappointed!