Chicken Paprikash
HAPPY NEW YEAR EVERYONE!
Bye bye 2015, we’ve had some fun together but 2016 is going to be amazing! I can smell it in the air…or maybe that’s the Chicken Paprikash. Since I’m playing catch-up with my posts, this dish was actually made last year but I thought after all the festivities and indulgence of Christmas and New Year, you may appreciate a simple one-pot meal. Easy to prep, easy to cook, easy to clean and totally comforting and delicious.
There are many versions of this popular Hungarian dish but the essential ingredients remain similar – chicken, paprika, onions, peppers and sour cream. Some people like the addition of tomatoes but I like it without. For a slightly lighter version, I replaced the sour cream with light greek yogurt. So if you’re starting the new year trying to be healthy, this is your excuse :)
Serve with freshly baked dinner rolls or garlic bread (which I did, oh yum!) or even rice or pasta to mop up all the tasty sauce. Too easy!
Chicken Paprikash
Serves 2 – 3 hungry folks
Ingredients
- 6 chicken drumsticks (you can use thighs or mixed chicken pieces)
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1 large red capsicum, sliced (bell pepper)
- 1/4 cup sweet hungarian paprika
- 1 cup chicken stock
- 1 tbsp all purpose flour
- 1/2 cup light greek yogurt (or sour cream)
- salt and pepper for seasoning
- chopped parsley for garnishing
Method
- Dry chicken pieces/drumsticks with paper towel and season lightly with salt and pepper.
- Heat olive oil in a casserole pan on medium heat. Add chicken in a single layer to brown on all sides. Brown chicken in batches if required. Set browned chicken aside.
- Add onions and pepper to the pan and saute for a couple of minutes till the onions are softened and brown. Add paprika and mix well.
- Add chicken stock and return the chicken pieces to the pot. Cover and lower the heat to simmer until the chicken pieces are tender (about 30 – 45 minutes). Taste and season with salt and pepper.
- While the chicken is cooking, mix the yogurt and flour together till well blended (no lumps of flour).
- Once the chicken is cooked and tender, add a spoonful of the cooking sauce into the yogurt mix and stir through. This helps to temper the yogurt to prevent cold yogurt (or sour cream) from curdling in the hot mixture. Slowly raise the temperature of the yogurt by adding more sauce and stirring (I added about 4 – 5 spoonfuls).
- Add the yogurt mixture to the pot and stir thoroughly. Do not let the pot come to a boil at this stage. The dish is done once the sauce thickens. Garnish with parsley and serve.
droolfactor 