The View From the Great Island
How to Make Chicken Paprikás ~ this classic Hungarian chicken recipe is a little bit comfort, a little bit retro, and just a little bit spicy!
- 4 large skinless boneless chicken thighs, about 1 lb
- salt and fresh cracked pepper
- 1 tbs butter or olive oil2 Tbsp butter
- 1 medium yellow or white onion
- 8 oz white mushrooms
- 4 or 5 medium tomatoes
- 1 tbsp sweet paprika
- 1 tbsp hot smoked paprika
- 1 cup chicken broth
- 0.5 cup sour cream
- generous handful of chopped fresh dill
- Heat the butter and oil in a large skillet. Season the chicken with salt and pepper, and then brown it on both sides in the hot pan. Remove the chicken and set aside on a plate.
- Add the oil to the pan and saute the onions, tomato and mushrooms for several minutes, The onions should become softened, and the tomatoes begin to break down into a sauce. Add the paprikas, stir, and saute a minute more.
- Add the broth to the pan and stir to combine. Nestle the chicken thighs back into the sauce, and bring to a simmer. Simmer gently for about 15 minutes, covered, until the thighs are cooked through.
- At this point, evaluate whether the sauce is just right, or too thin. If it's too thin, take out the thighs and boil it down a bit. Then add the thighs back in, swirl in the sour cream, sprinkle generously with fresh dill, and serve over hot buttered egg noodles.