This flavorful paprika dish is very traditional Hungarian comfort food. I know I say this a lot, but it’s so quick and easy to put together it’s ridiculous. I have a friend from Hungary who brings me the best paprika – which was the inspiration for me to make this. I highly recommend (ok, insist) that you use good quality, Hungarian paprika. It really does make all the difference in this dish. There are so many small variations of paprikas – some people don’t use bell peppers, some use tomatoes, some add a lot more paprika. Feel free to shake things up or to make it just as I did – delicious.
from: ben rayl, in copenhagen dk
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- flour - 1/2 cup
- hungarian paprika - 3 tbsp, separated
- salt and pepper - use very generously
- chicken - 4 large breasts, cut into pieces
- butter - 3 tbsp
- onions - 2, large, sliced thinly
- bell peppers - 3, chopped
- cayenne pepper - 1/4 tsp
- chicken broth - 2 - 3 cups
- sour cream - 1 cup
- Whisk together the flour, 2 tbsp paprika, salt and pepper.
- Dredge the chicken pieces in the flour mixture and set aside.
- Melt butter in a dutch oven, or heavy bottomed skillet over medium heat, add the chicken pieces and cook for about 4 minutes per side, until well browned, then remove to a plate.
- Add the onions, bell peppers, 1 tbsp paprika and cayenne to the pan, and cook for about 5 - 7 minutes - scraping up any pieces stuck to the bottom of the pan - until softened and the onions are browned.
- Return the chicken to the pot and add enough broth to cover it. Bring to a boil, then reduce heat, cover and simmer for about 20 - 25 minutes, or until chicken is cooked through.
- Remove the pan from heat, use a slotted spoon to take the chicken out of the pan, then gently stir in the sour cream. Return the chicken to the pan and coat well with sauce.
- Serve with rice, wide pasta noodles or roasted potatoes.