Hungarian Chicken Paprikash Recipe (Paprikás Csirke)

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1. 1Step 1: Preheat a heavy-bottomed brasier or deep-sided skillet over med-low heat.
2. 2Step 2: Pat chicken pieces dry with a paper towel and season both sides with about 1/2 teaspoon salt in total.
3. 3Step 3: Dredge chicken pieces in flour seasoned with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika. Shake off excess flour.
4. 4Step 4: Add oil to the hot skillet then brown the chicken pieces on both sides, about 2 minutes per side. Transfer chicken to a plate and set aside.
5. 5Step 5: While the chicken is browning thinly slice the onion and mince the garlic.
6. 6Step 6: Add the onion slices to the pan and cook until they start to brown then stir in the minced garlic.
7. 7Step 7: Stir in the tomato paste then add 2 cups of chicken stock and scrape the bottom of the pan with a wooden spoon.
8. 8Step 8: Stir in 3 tablespoons of paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.
9. 9Step 9: Add the chicken and its juices back to the pan. Cover the pan with the lid cracked and simmer on low heat for about 10-15 minutes until the chicken is cooked through.
10. 10Step 10: If the sauce seems too thick after simmering, stir in more chicken stock. The dumplings will soak up the sauce so it should be loose.
11. 11Step 11: Temper the sour cream by stirring in some of the sauce to prevent it from curdling.
12. 12Step 12: Remove the pan from the heat and stir in the tempered sour cream. Stir in some of the minced parsley and reserve some for a garnish.
13. 13Step 13: Garnish with the rest of the parsley and serve right away over nokedli, egg noddles or rice.