Chicken Paprikash Recipe

Description:

Chicken Paprikash is a vibrant, rich stew. The chicken is tender and juicy, swimming in a luscious, paprika-hued sauce that's slightly tangy from the sour cream and subtly spiced with caraway seeds. The colorful bell peppers add a touch of sweetness and visual appeal. The dish is typically served steaming hot, garnished with fresh parsley, over a bed of fluffy egg noodles or dumplings, creating a comforting and satisfying meal. The sauce is thick and clings beautifully to the noodles or dumplings. The overall color is a deep reddish-orange, punctuated by the green of the peppers and the bright green of the parsley garnish.

Ingredients:

• - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1 red bell pepper, chopped
• - 1 green bell pepper, chopped
• - 1 tbsp paprika
• - 1 tsp sweet Hungarian paprika (optional, for deeper flavor)
• - 1/2 tsp caraway seeds
• - 1/4 tsp cayenne pepper (optional, for heat)
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 cup chicken broth
• - 1/2 cup sour cream
• - 2 tbsp all-purpose flour
• - 2 tbsp vegetable oil
• - Salt and freshly ground black pepper to taste
• - Fresh parsley, chopped (for garnish)
• - Cooked egg noodles or dumplings (for serving)

Instructions:

1. 1. Season chicken pieces generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides (about 8-10 minutes). Remove chicken from pot and set aside.
2. 2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and bell peppers; cook for another 5 minutes, until slightly tender.
3. 3. Stir in the paprika, sweet paprika (if using), caraway seeds, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This toasts the spices and enhances their flavor.
4. 4. Return the chicken to the pot. Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
5. 5. In a small bowl, whisk together the sour cream and flour until smooth. Gradually whisk a few spoonfuls of the hot chicken paprikash into the sour cream mixture to temper it, preventing the sour cream from curdling. Then, pour the tempered mixture into the pot.
6. 6. Stir well to combine. Continue to simmer for 5-7 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.
7. 7. Remove from heat. Stir in a generous amount of fresh parsley.
8. 8. Serve hot over cooked egg noodles or dumplings.