Paprika Chicken
Photo: Sumit Surai, CC BY-SA 4.0
Paprika chicken is a Hungarian dish of chicken braised in a generous amount of sweet paprika and finished with cream. The paprika is not a seasoning here but the base of the sauce, so a few tablespoons are correct, as long as you avoid the hot kind. The chicken simmers gently, never boils, and the liquid reduces to a thin gravy that the sour cream turns rich and tangy.
Instructions
Cut the chicken into eight pieces.
Heat the olive oil in a medium sauté pan and cook the chopped onions for about 3 to 4 minutes, until they turn yellow.
Add the chicken, peppercorns, salt and paprika, and stir quickly so the meat is coated. The amount of paprika looks large, but sweet paprika is not hot. Pour in just enough water to cover the meat right away.
Simmer over low heat and stir now and then. If you are using the optional peppers, carrot and sliced onion, add them after the first 10 minutes. Add more water only in small amounts if the pan runs dry, and do not let the chicken boil.
Continue for about 45 to 50 minutes, until the chicken is tender. For the last 15 minutes add no more water and let the liquid cook down until only a thin layer of gravy, about half a finger deep, remains on the bottom of the pan. The chicken should look almost fried.
Stir the sour cream and heavy cream into the gravy, then scatter chopped fresh parsley over the top.
Serve with dumplings, rice or mashed potatoes, and a salad. For a version without heavy cream, use more sour cream instead.
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