Hungarian-Style Paprika Chicken

Name: Hungarian-Style Paprika Chicken
Yield: 4–6 Servings
Cuisine: Hungarian
Ingredients: Salt and freshly ground black peppercorns; Salt and freshly ground black peppercorns; 1 chicken, 3–4 lb (1.5–2 kg), cut into 8 pieces; 2 Tbsp sweet paprika; ½ cup (4 fl oz/125 ml) low-sodium chicken broth; ½ cup (4 oz/125 g) sour cream; 2 tomatoes, seeded and chopped; 2 Tbsp canola oil; 2 Tbsp unsalted butter; 1 green bell pepper, seeded and finely chopped; 2 yellow onions, finely chopped

Preparation info

4–6
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Hungarian cooks use their native paprika to flavor a variety of dishes, such as this savory chicken stew. You’ll often see Hungarian-style stews and goulashes made with sour cream, which helps carry the flavors of the spice while mellowing it slightly. Serve this over buttered egg noodles to enjoy with the sauce.

Ingredients

1 chicken, 3–4 lb (1.5–2 kg), cut into 8 pieces
Salt and freshly ground

Europe
Hungary
Main course
Gluten-free
Spicy
Eastern Europe

Method

Season chicken all over with salt and pepper. In a Dutch oven, melt butter with oil over medium-high heat. Working in batches, add chicken and cook, turning frequently, until browned, about 10 minutes per batch. Remove from pan and set aside.

Pour off all but 1 tablespoon of fat in pot. Add