This paprika chicken recipe is a very traditional Hungarian comfort food dish. I know I say this a lot, but it's so quick and easy to put together it's ridiculous. 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.
Hungarian Chicken Paprika
- ½ cup flour
- 3 tablespoon paprika - separated, hungarian
- 4 large chicken breasts - cut into pieces
- 3 tablespoon butter
- 2 large onions - sliced thinly
- 3, bell peppers - chopped
- ¼ teaspoon cayenne pepper
- 2 chicken broth
- 1 cup sour cream
- salt and pepper - to taste
- Whisk together the flour, 2 tablespoon 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 tablespoon 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.