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Chicken Paprikash

My family has many ethnicities in us but they mostly are all of the northern European area. I love to cook with our old family recipes it makes me feel close to my ancestors. I love incorporating our heritages whenever I can.


So chicken paprikash is one of my favorite hardy meals to have. The chicken made in the gravy just gives off so much flavor. We recently just had it for my grandmas 94th birthday and it definitely fed a crowd. It is always just so warm and inviting serving it over potatoes, dumplings, noodle, or even rice you can't do wrong.


So here's the dish... See what I did there?... Anyways what is Chicken Paprikash? The answer is pretty simple its a chicken dish with a lot of paprika in it. That's where it gets its color from. The redder the paprika is the redder the dish will turn out. For the instance our paprika was duller in color so it didn't get a vibrant red for the final dish. But that is okay because the important thing it the taste. No matter what the taste is always there either way!


A little history about it is around 1920, a Gundel chef seeking to mimic the French use of heavy cream to create luxurious sauces doctored a chicken pörkölt with the more common option in Hungary—sour cream. The resulting thickened, tangy and boldly red sauce became the hallmark of what is now chicken paprikash. Or so the story goes, my great grandmother came over from Czechoslovakia and was making this dish. So I think its been around for much much longer.


You want to start out with cutting up some onions, garlic, and we added fresh parsley. One thing we always love is to cook with fresh herbs in our dishes.

In another area you want to season you chicken. We used boneless chicken thigh for this time around. But it is super flexible the original recipe calls for bone in chicken, but we used boneless breasts and thighs and it comes out just as good. Its whatever you have and your preference. The seasoning is easy whatever you normally use salt, pepper, garlic powder, onion powder, but make sure you use a bunch of paprika. This will give you its color and the main purpose of this dish.

After you get them season you're going to sear them off, getting a nice crust on them. Once you do put them aside so that you can start sautéing the vegetables and herbs.


Start Sautéing the onions, garlic, and parsley. Do this until they're translucent and fragrant. Make sure to scrap the bottom to get all those yummy drippings off. That is really going to make it taste so good!


Once they do you're ready to make a rue. You might have to add a little more oil. Like you do with rues you add your flour and mix it all in with the oil once you do add some water, chicken broth, or milk depending on how rich you would like it. Once you get you gravy mixture done, start layering your chicken bask into the pot. When you have them all into the gravy its time to put it in the oven to finish cooking and for all that yummy goodness to all come together.



When it comes out the original recipe calls for sour cream take a spoonful of sour cream and mix it into the pot with everything else. If you don't want to do this step you don't have to, it give it extra flavor and makes the gravy creamier and richer.


After that you are all done and ready to serve your warm chicken meal to your family. I can just feel my ancestors their with me when we have one of the ethnic dishes and this is one of them for sure! Let me know what you think!



Ingredients

  • Chicken of your choice (boneless breasts or thighs, Whole bone in chicken, or bone in thighs)

  • chicken broth

  • sour cream

  • onion

  • garlic

  • parsley

  • paprika

  • flour

  • oil

  • other seasoning


Steps

  1. Cut up your onions, garlic, and parsley

  2. Season your chicken with seasoning or choice plus lots of paprika

  3. sear your chicken in a pan or Dutch oven and put the chicken to the side

  4. Sauté the onion, garlic, and parsley

  5. Put a little more oil in the pan and make a rue

  6. Add the chicken broth and make a gravy

  7. Place chicken back into the pan

  8. Roast in the oven for 25-40 minutes depending on the chicken you used. if bone in chicken was used it will need longer than boneless.

  9. Take out of the oven and stir in a spoonful of sour cream(optional)

  10. Serve hot over potatoes, noodles, dumpling, or rice


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