Best 2 Old World Paprika Chicken Recipes

Feast your taste buds on a culinary journey through time with Old World Paprika Chicken, a tantalizing dish steeped in history and bursting with flavor. Originating from the vibrant regions of Hungary, this classic recipe has captivated palates for generations. Paprika, the vibrant spice that lends its name to the dish, adds a smoky and slightly sweet warmth to the tender chicken, creating a harmonious balance of flavors.

Embark on a delightful voyage through three variations of this beloved dish, each offering a unique twist on the traditional recipe. The "Classic Old World Paprika Chicken" recipe captures the essence of this timeless dish, showcasing the perfect harmony between paprika, chicken, and a medley of aromatic vegetables. "Paprika Chicken with Sour Cream" introduces a luscious twist, where creamy and tangy sour cream enhances the richness of the paprika sauce, creating a velvety and indulgent experience. And for those seeking a touch of heat, "Spicy Paprika Chicken" delivers an invigorating kick with the addition of chili peppers, igniting your senses with a fiery yet flavorful adventure.

Prepare to be enchanted by the captivating aroma and irresistible taste of Old World Paprika Chicken. Whether you prefer the classic simplicity, the creamy indulgence, or the spicy thrill, these recipes promise a culinary escapade that will transport you to the heart of Hungary's culinary heritage.

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:

Use a flavorful paprika: The quality of your paprika will make a big difference in the final dish. Look for a paprika that is vibrant in color and has a smoky, slightly sweet flavor.
Don't skimp on the onion and garlic: These two ingredients add a lot of flavor to the dish. Use a large onion and at least two cloves of garlic.
Use a good quality chicken: Free-range or organic chicken will have a better flavor than conventional chicken.
Brown the chicken well: This will help to develop the flavor and create a nice crust.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the chicken from burning.
Cook the chicken low and slow: This will help to keep the chicken moist and tender.
Serve with your favorite sides: This dish goes well with rice, noodles, or potatoes.

Conclusion:

Old World Paprika Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The paprika gives the chicken a beautiful color and a slightly smoky flavor. The onion and garlic add a lot of flavor to the dish, and the chicken is cooked low and slow until it is moist and tender. Serve with your favorite sides and enjoy!