Chicken Paprikash. Hungarian dish that is named after the spice!

Paprikash is one of the few dishes in the world that takes its name from a spice - in this case, the spice that became the backbone of Hungarian cuisine. Originally imported from Turkey, the peppers that are dried and ground into paprika have been grown in southern Hungary for nearly 500 years.
CHICKEN PAPRIKASH
You will need:
3 lb chicken pieces(it could be whole chicken cut up, chicken breast , chicken tenders or chicken thighs)
3 able spoons Hungarian Sweet Paprika
2 medium or 1 large onion(diced)
4 cloves garlic(diced)
Half of each red, yellow and orange bell peppers(cut into strips)
1 qt ( about 1L) chicken broth(or you can use water)
3 table spoons flour
2 table spoons softened butter
3 table spoons full fat sour cream
4 table spoons cooking oil( I used avocado oil)
salt and pepper to taste
fresh parsley (chopped)
METHOD:
Season chicken pieces with salt and pepper on both sides and let marinade for 20 minutes.(meat can be marinated overnight in the refrigerator)
in a large cast iron pot add cooking oil and heat up.
Fry chicken pieces on both sides until just browned.
Take out and reserve.
To that cooking oil from frying the chicken add diced onion and cook until golden brown. Add garlic and cook for just 1 minute.
Season with 1 tea spoon of salt and 1 tea spoon of black pepper.
Add bell peppers and cook until soft(about 4-5 minutes).
Add Paprika and mix. Cook for 1 minute.
Add Chicken broth or water and mix.
Bring to a boil.
Return chicken pieced back to to pot.
Make sure they are all covered with broth.
Cook on simmer for 35-40 minutes.
To make roux:
Mix together soften butter and flower into a paste.
Take chicken out.
Add roux in small pieces and dissolve in broth until smooth.
Return chicken back to the pot and cook for another 25-30 minutes until sauce have thickened.
Turn off the heat and add sour cream.
Mix in.
Add chopped parsley.
Check for seasoning and let rest for 20 minutes until serving.
Serve with either rice or mashed potatoes.
Enjoy!
Thank you for watching!
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Nastassja:)
Hungarian Paprika: www.amazon.com/dp/B0941PYZNL/...
#NastassjaCanCook #chickenpaprikash

[@zippythegrunt9976]

Thank you 🙏

[@sageflowersmp4s994]

My boyfriend and I made this last night! It was wonderful, köszönöm!^^

[@NastassjaCanCook]

Great 👍 Thank you 🌹

[@archnouff7599]

Miamm !!! Magnifique recette !
Merci Nastassia ! 😄😋🌹

[@Food_video]

It's a great recipe. The ingredients are fresh. I'll cook with your recipe at home later!! I'll come back later to see the recipe~

[@lauraellen189]

The paprika you bought looks amazing and the stew looks delicious!!! I can't wait to make it! The weather is getting cooler and it will be perfect.

[@NastassjaCanCook]

Thank you so much. That paprika is amazing. Look in a description box for a link 👀 🌹

[@lauraellen189]

@@NastassjaCanCook heading to Amazon to order now! 😁

[@larrylitmanen9877]

Seems simple enough to make.

[@NastassjaCanCook]

Yess 👍Thank you 😊

[@catherinefeuerverger-sinit9352]

Looks amazing :-) I grew up on paprikás, i am of Hungarian/ Transylvanian origin :-) I have one question, where did the idea of the roux come from? There is no roux in any paprikash.... No broth or water either.

[@NastassjaCanCook]

Hello. I guess the recipes get modified all the time, depending on the region. I was tough this one by a friend from Hungary 🇭🇺. Her name is Flora.🌹😊

[@alenakapuskina4216]

🌶 receipt

[@brendasmith5937]

Hello I am looking for a REAL black read recipe with the sunflower seeds. All the recipes aI find are not authentic and no seeds!

[@rabbigluck7082]

What can I use instead of the sour cream?

[@NastassjaCanCook]

You can skip it.

[@TerryChurchill-ip3ht]

Not paprikash. No peppers. No italian flat leaf parsley. Nice chicken dish. Though