Best 2 Old World Chicken Paprika Recipes

In the realm of culinary delights, embark on a tantalizing journey to savor the rich and vibrant flavors of Old World Chicken Paprika. Originating from the heart of Hungary, this delectable dish is a symphony of tender chicken, succulent vegetables, and a velvety paprika sauce that dances on your palate. As you delve into this culinary adventure, discover an array of recipes that capture the essence of Old World charm, each offering a unique twist on this classic dish. From the traditional Hungarian recipe that pays homage to its roots, to a modern interpretation that incorporates a medley of roasted vegetables, to a delightful one-pot variation that streamlines the cooking process, these recipes promise an unforgettable dining experience. Let the aromas of paprika, garlic, and sweet peppers fill your kitchen as you embark on this culinary expedition, savoring every bite of this timeless dish that has captivated taste buds for generations.

Let's cook with our recipes!

OLD WORLD CHICKEN PAPRIKA

Old World Chicken Paprika image

This recipe comes from an old New York restaurant, Luchow's. I had this identical recipe in a restaurant specilizing in Hungarian cuisine! This recipe only calls for moderate amounts of sour cream. Serve with couscous to sop up the delicious sauce.

Provided by patriciafulda

Categories One Dish Meal

Time 1h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 chicken breasts
3 chicken drumsticks
3 chicken thighs
1 teaspoon salt
1/2 cup butter (not margarine)
1 tablespoon Hungarian paprika
1 medium yellow onion, peeled and diced
1 tablespoon heavy cream
2 teaspoons flour
1 1/2 cups chicken stock
1 cup regular sour cream
1 1/2 tablespoons freshly chopped dill (no stems) or 1 1/2 teaspoons dried dill (do not omit)

Steps:

Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.

OLD WORLD PAPRIKA CHICKEN

Old World Paprika Chicken image

I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.

Provided by BakinBaby

Categories Very Low Carbs

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs broiler-fryer chickens, cut up
1/3 cup flour
1 tablespoon paprika
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1/2 cup chopped onion
3 chicken bouillon cubes
2 1/2-3 cups hot water
1 cup sour cream (fat free works okay also)

Steps:

Coat chicken with mixture of flour, paprika, salt and pepper.
Brown chicken in hot olive oil in skillet about 15 minutes.
Add onion.
Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
(Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
Remove to serving platter.
Add remaining bouillon and sour cream to pan drippings.
Stir well; heat.
Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.

Tips for Making Old-World Chicken Paprikash:

- **Use a good quality paprika.** Hungarian paprika is considered to be the best, but Spanish paprika is also a good option. Avoid using smoked paprika, as it will give the dish a different flavor. - **Brown the chicken before adding it to the pot.** This will help to develop the flavor of the chicken and prevent it from becoming dry. - **Use a combination of sweet and hot paprika.** This will give the dish a balanced flavor. - **Add the sour cream at the end of cooking.** This will help to prevent it from curdling. - **Serve the chicken paprikash with egg noodles, mashed potatoes, or dumplings.**

Conclusion:

Chicken paprikash is a delicious and comforting dish that is perfect for a cold winter night. It is also relatively easy to make, and it can be tailored to your own taste by adjusting the amount of paprika and sour cream that you use. So next time you are looking for a hearty and flavorful meal, give chicken paprikash a try.