Ingredients for Hungarian Chicken Paprikash
- 1 1/2 cups chopped onion
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons sweet Hungarian paprika and 1 teaspoon hot Hungarian paprika (optional)
- 2 pounds skinless chicken thighs
- Chicken Drumsticks
- Water
- 2 cloves garlic, minced
- 1/2 teaspoon caraway seeds (optional)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- fresh ground black pepper, to taste
- fresh parsley, chopped (for garnish)
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How to Make Hungarian Chicken Paprikash
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
- Remove the chicken from the pot and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes.
- Stir in the paprika, hot paprika (if using), garlic, and caraway seeds. Cook for 1 minute more.
- Return the chicken to the pot. Add the diced tomatoes (undrained), chicken broth, and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through.
- In a small bowl, whisk together the flour and 2 tablespoons of the cooking liquid until smooth.
- Stir the flour mixture into the pot. Simmer for 5 minutes, or until the sauce has thickened slightly.
- Stir in the heavy cream. Season with salt and pepper to taste.
- Remove the bay leaf. Garnish with fresh parsley and serve hot with dumplings, egg noodles, or rice.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
10g
Carbs
1g
