Chicken Paprika

Chicken Paprika or Chicken Paprikash is one of the all time classic dishes I ate at home. I dared to change the dish a bit by making it a little less greasy without losing the typical flavor.

In earlier times, paprika chicken was prepared mainly from older chickens (soup chicken) and therefore had an even stronger taste. But try selling an old chicken to your kids.... Exactly.

Paprikás Csirke

Chicken Paprika is a classic ingredient of Austrian and Hungarian cuisine.

Normally, all parts of a chicken are actually used, leaving the skin on as well. But I focused on the thighs, leaving out the skin and bones. The skin often makes the sauce greasy, and I don't like fiddling with bones in a sauce.

Paprikahuhn, Paprikahendl, Csirke, Paprika Chicken... it's all the same

No debate about the side dish...?

The Chicken Paprika is usually served with gnocchi (Nockerln) or Spaetzle.

In Hungary, egg barley, Hungarian tarhonya, is very popular as a side dish, but this is not my cup of tea.

And of course, this dish is gluten-free.

Ingredients

For 6 people:

1 kilo of chicken thighs (without skin)

3 tablespoons paprika powder (sweet)

1 large onion, chopped

1 red bell peppers

1 clove of garlic

1 can of chopped tomatoes (400 gr)

2 tablespoons tomato paste

100 ml whipped cream (optional)

250 ml sour cream

400 ml chicken stock

oil

salt

pepper

Preparation

Peel and finely dice the onion and garlic. Cut the bell pepper into small pieces.

Heat the oil in a large frying pan, add the onion and garlic at medium heat and add the paprika powder after a minute. Add the tomato paste and fry all for a couple of minutes.

Add the chopped tomatos, bell pepper and the chicken stock. Cover and let it simmer at medium heat for 20 minutes.

Use a hand mixer and mix the sauce until it is smooth and creamy.

Now, add the chicken thights into the sauce, cover and cook on a low heat for 30 minutes. Alternatively, you can put the covered pan into the oven at 180° for 30 minutes.

After that, remove the chicken from the sauce, add sour cream and (if you want) whipped cream. Taste and add if needed salt and pepper.

Add the chicken back to the sauce and serve.