Traveling across Europe, we’ve had the opportunity to dine on the wonderful regional cuisines of many different countries. Some of our meals have been so delightful that I want to recreate them when we return home. And that’s what happened with Chicken Paprikash. Famously popular in Hungary, it is now one of my favorite meals! Chicken legs simmered in a broth filled with onions and sweet peppers until the chicken is ready to fall off the bone. Then it’s finished with a delicate Paprika and Sour Cream sauce. Traditionally served over Noodles or with Flour Dumplings, this meal is simply sublime!
A few of the cookbooks I’ve collected in my travels.
Let’s go build us some Hungarian Chicken Paprikash.
I used some of the Paprika I brought back from Budapest.
Hungarian Chicken Paprikash
- 4 pieces Chicken Legs skin removed and drumsticks separated from thighs
- 1/2 Tsp Salt
- 1 Cup Onions diced
- 3 TBSP vegetable oil
- 8 Oz Water
- 1 Tsp Salt
- 1 TBSP Sweet Hungarian Paprika
- 10 oz Water
- 2 whole Sweet Green Bell Pepper I used 1 green and 1 red, chopped fine
- 3 Whole canned Tomatoes chopped.
- 6 Oz dairy Sour Cream
- 2 TBSP AP flour
- 1 Bag Egg Noodles cooked as directed
- Place the skinned and disjointed Chicken legs on a platter and sprinkle with 1/2 Tsp salt and set aside. Then peel and chop the Onion.
- Heat the Oil in a 12 inch skillet over medium heat. Add the onion and saute' for 5 minutes or so until soft and translucent but not brown. Add the 8 oz Water and the 1 Tsp Salt to the onions, and let this simmer for 10 minutes uncovered until reduced.
- Add the Chicken pieces to the pan and cook until the meat is white on one side, then turn the pieces over and cook the other side until white.
- Sprinkle the Chicken evenly with the Paprika. Then pour in another 10 oz of water. Bring this to a simmer.
- Add the chopped Peppers to the skillet along with the chopped Tomatoes.
- I had to add this picture of the Peppers. They're just so pretty!
- Bring this pan full of deliciousness to a boil, then reduce the heat to a simmer. Cover the pan tightly and let cook for 1 hour.
- At the end of the hour, combine the Sour Cream and the 2 TBSP of AP Flour until well combined.
- Spoon the Sour Cream/ Flour into the Chicken mixture and stir it around. Let this cook for another couple of minutes until the stew thickens.
- In the meantime, cook the bag of Egg Noodles as per the package directions and drain well. Serve the Hungarian Chicken Paprikash over the noodles and be prepared to fall in love with Hungary, its people and whoever created this pan full of deliciousness! Sigh............................... Thanks so much for stopping by today! Wherever your Journey leads you today, I hope you have a full belly and a grateful, happy heart! Journey On! Karen, TJG