Hungarian dish paprikash is very famous all over the world.
The name speaks for itself: paprika is the name of the spice and of the sweet pepper as well – both are used in this hearty stew.
Traditionally, there is quite a bit of paprika in this dish. The wonderful fiery spice adds a bright color and slightly nutty flavor to the stew.
If you wish you can add some tomatoes. As for me, I like it with carrots instead; these root vegetables add a sweeter taste to the sauce.
Paprikash is a perfect fulfilling stew for autumn and winter. It could be enjoyed with a side dish or simply along with a piece of good crusty bread. Mashed potatoes, rice, polenta or pasta – all go well with saucy paprikash. Like other hearty and aromatic stews or soups paprikash becomes even tastier on the next day after preparation.
- 1 chicken (or chicken parts: thighs, legs, breasts)
- 1 very large onion (about 350 g), chopped or sliced
- 2 sweet peppers, chopped or sliced
- 2 large carrots, chopped or grated
- 4-6 cloves of garlic, minced
- 2 cups chicken or vegetable stock or water
- 2 tbsp ground sweet paprika (or 1 tablespoon sweet and 1 tablespoon hot paprika)
- Black pepper
- 1 tbsp flour
- 4 tbsp sour cream or cream fresh
- 1-2 tbsp olive oil for cooking
Wash chicken, pat dry with paper towel and cut into 6-8 pieces.
Toss the chicken pieces with flower.
In a pan heat the olive oil and brown the chicken pieces. Transfer the chicken onto a plate.
In the same pan cook the onions until lightly golden, for 5-7 minutes.
Add garlic, peppers, carrots and cook for 5-7 minutes.
Add the chicken pieces. Stir.
Add salt, black pepper and stock (or water). Bring to a boil over high heat, reduce heat to low, cover and cook for 30-40 minutes.
Stir in sour cream and cook for 5 minutes more. Let it stand for about 10-15 minutes.
Cook with pleasure!