Grandmas Huginabowl Chicken Paprikash
Table of Contents
Grandma's Hug-in-a-Bowl: The Chicken Paprikash Recipe You Need
Fancy a dish that feels like a warm hug on a chilly evening? This chicken paprikash recipe is your answer! Rich, creamy, and packed with flavour, it's Hungarian Chicken comfort food at its finest.
I promise you, it’s easier than you think!
A Taste of Hungary
Paprikash Hungarian in origin, this dish has a long and rich history. It's traditionally a peasant dish, elevated by the use of paprika.
This version takes about 1 hour 20 minutes from start to finish and serves 4-6 hungry bellies. It's a medium difficulty recipe, just right for a weekend treat!
Why You'll Love This Homemade Chicken Paprikash
Honestly, the biggest reason is the taste. But beyond that, it’s proper comforting grub. Plus, chicken is a great source of protein.
This Authentic Chicken Paprikash is perfect for a family gathering. What makes it special? The depth of flavour!
Let's Talk Ingredients
Alright, what do we need for this Best Chicken Paprikash recipe? We are talking Chicken pieces, yellow onion, garlic, sweet paprika, smoked paprika, dried marjoram, cayenne pepper, canned diced tomatoes, chicken broth, Worcestershire sauce, bay leaf, salt, pepper.
For the creamy goodness: sour cream, all-purpose flour, lemon juice, and fresh parsley. I promise, it's all easy to get your hands on.
I’ve made this with Greek yogurt before, and it works a treat if you’re trying to be a bit healthier.
Tips and Tricks
Don't skimp on the paprika! Good quality Hungarian sweet paprika is key for that authentic flavour. Temper the sour cream with flour before adding it to prevent curdling.
Simmer gently after adding the sour cream; don't boil it. Now, let's get cooking!.
Ingredients & Equipment: Your Paprikash Toolkit
Ready to whip up some chicken paprikash recipe magic? Let's talk about what you'll need. Don't worry, you probably have most of it already.
If you don’t have all the specific equipment, don’t stress. Honestly, half of cooking is about winging it, innit? So, let's dive in.
Main Ingredients
Here’s the shopping list. Let's break it down, shall we?
- Olive Oil: 2 tablespoons (30ml) . Any good olive oil will do.
- Chicken Pieces: 2.5 lb (1.1 kg) bone-in, skin-on (thighs and drumsticks are banging). Aim for plump, juicy looking pieces.
- Yellow Onion: 1 large , finely chopped (about 1 1/2 cups or 200g). You want it to be firm.
- Garlic: 2 cloves , minced. Fresh garlic is best, you know?
- Sweet Paprika: 2 tablespoons (20g) . Hungarian is the bee's knees if you can get it! Look for a vibrant red color.
- Smoked Paprika: 1 teaspoon (5g) . Adds a lovely smoky depth.
- Dried Marjoram: 1/2 teaspoon (2.5g) . Don't have marjoram? Thyme will do in a pinch.
- Cayenne Pepper: 1/4 teaspoon (1.25g) (optional). For a kick!
- Diced Tomatoes: 1 (14.5 ounce/411g) can , undrained.
- Chicken Broth: 1 cup (240ml) . Low sodium is always a safe bet.
- Worcestershire Sauce: 1 teaspoon (5ml) . Adds some umami depth.
- Bay Leaf: Just 1 !
- Sour Cream: 1 cup (240ml) full fat recommended. Don't even think about the low-fat stuff here, alright?
- All-Purpose Flour: 2 tablespoons (30ml) for thickening.
- Lemon Juice: 1 tablespoon (15ml) . Fresh is always best!
- Fresh Parsley: For garnish.
Seasoning Notes
Paprika is your hero here. It's the soul of this Paprikash Hungarian dish. And remember, a bit of smoked paprika takes it to the next level.
I remember once using too much cayenne pepper... whoa, never again! If you're feeling adventurous, a pinch of caraway seeds can add a traditional touch.
You can create your own Homemade Chicken Paprikash !
Equipment Needed
Alright, now for the gear. Nothing too fancy here!
- Dutch Oven or Heavy Bottomed Pot: This is key for even cooking. If you haven't got one, a large, deep pan will do.
- Mixing Bowl: For the sour cream mixture.
- Whisk: For smoothing out that sour cream.
- Wooden Spoon or Spatula: For stirring. It’s that simple!
You don't need a load of fancy gadgets to create this magic. Now, go on, let’s get cooking! This is the Best Chicken Paprikash and you're gonna smash it!
Grandma's Hug-in-a-Bowl Chicken Paprikash Recipe
Honestly, sometimes you just need a dish that feels like a warm hug, you know? This Chicken Paprikash recipe is exactly that.
My grandma used to make it, and honestly, it’s the best Hungarian Chicken I've ever had. So simple, yet so unbelievably comforting.
Let's get started!
Prep Like a Pro: Mise en Place Magic
This isn't just about chopping veggies, it's a mindset! Get your 2.5 lb (1.1 kg) bone-in chicken seasoned and ready.
Chop that 1 large yellow onion nice and fine. Mince your 2 cloves garlic . Measure out all your spices 2 tablespoons (20g) sweet paprika is key, plus 1 teaspoon (5g) smoked paprika and 1/2 teaspoon (2.
5g) dried marjoram . Having everything ready to go makes the whole Paprikash Hungarian process smooth sailing. A little sprinkle of salt and pepper for the chicken never hurts.
Cooking Magic: Let's Make Some Paprikash!
- Heat 2 tablespoons (30ml) olive oil in your Dutch oven. Sear the seasoned chicken pieces in batches until they're a lovely golden brown. Don't overcrowd the pan; give them some space!
- Add the chopped onion and cook until softened. Then, add the minced garlic and cook until you can really smell that fragrant aroma.
- Stir in your sweet paprika, smoked paprika, marjoram, and that optional pinch of cayenne pepper. Cook for 1 minute , stirring constantly. Don't burn the paprika! That's a rookie mistake.
- Pour in the can of diced tomatoes, chicken broth, Worcestershire sauce, and drop in the bay leaf. Bring it all to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot. Reduce the heat, cover, and simmer for 45- 50 minutes , or until the chicken reaches an internal temp of 165° F/ 74° C.
Secret Sauce: Pro-Level Paprikash
To get that classic creamy finish, whisk together 1 cup (240ml) sour cream with 2 tablespoons (30ml) all-purpose flour . This prevents curdling! Gently whisk this mixture into the pot and simmer for 5- 10 minutes until the sauce thickens.
Stir in 1 tablespoon (15ml) fresh lemon juice for a little zing. And seriously, don’t boil after you add the sour cream.
Serve hot, garnished with fresh parsley. I normally serve Chicken Paprikash with Sour Cream using some egg noodles to soak up all that delicious sauce.
If you are looking for the Best Chicken Paprikash , then this is it!
Recipe Notes: Nailing Your Chicken Paprikash
Right, so you’re about to embark on your Chicken Paprikash adventure? Fantastic! I've been tinkering with this chicken paprikash recipe for ages, and I've got a few tips to help you avoid my early mishaps.
Honestly, there were some epic fails involving curdled sour cream. But, hey, that's how you learn, innit?
Serving Suggestions: Making It Look Proper
Let's talk plating! For a traditional touch, serve your homemade chicken paprikash in a deep bowl. Swirl a dollop of sour cream on top.
A sprinkle of fresh parsley will make it pop. Easy peasy!
Complementary sides are key. Chicken paprikash noodles , like spaetzle, are classic. Mashed potatoes or even crusty bread for soaking up that amazing sauce also works wonders.
Don’t forget a crisp salad to cut through the richness. A light Hungarian beer is the perfect beverage pairing.
Storage Tips: Keeping It Fresh, Mate
Leftover authentic chicken paprikash ? Lucky you! Stick it in an airtight container and refrigerate for up to three days. Job done!
Freezing is also an option, although the sour cream might change texture a bit. Thaw overnight in the fridge. Reheat gently on the stovetop.
Add a splash of chicken broth if it seems a bit thick. Make sure to bring it to 165° F/ 74° C .
Variations: Mix It Up, Buttercup
Fancy a twist? You can easily adapt this recipe. For a dairy-free version, try using cashew cream instead of sour cream. It adds a lovely richness.
If it's autumn, chuck in some butternut squash for a seasonal twist. It adds sweetness and a nice bit of color to the dish. Using pumpkin also delivers similar experience.
Nutrition Basics: Good for the Soul (and Body!)
This Hungarian chicken dish is a good source of protein. Chicken provides a decent whack of protein. It also contains vitamin A and some Vitamin C, but mainly focuses on the flavour and the comfort feeling when you have this Paprikash Hungarian .
It is what it is.
On average, you're looking at roughly 450-500 calories per serving. Now, I’m no nutritionist, but I know what tastes good.
This dish is guaranteed to warm you from the inside out. Don't skimp on the paprika!
So, there you have it. My take on this absolutely scrumptious Best Chicken Paprikash . Don't be afraid to experiment and make it your own.
Remember, cooking should be fun, not stressful. So, get in the kitchen and give this Hungarian paprika chicken recipe a whirl!
Frequently Asked Questions
What's the best way to store leftover chicken paprikash?
Leftover Grandma's Hug-in-a-Bowl Chicken Paprikash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, or in the microwave. You might need to add a splash of chicken broth or water if the sauce has thickened too much.
Can I freeze this chicken paprikash recipe?
Freezing is possible, but the texture of the sauce might change slightly due to the sour cream. For best results, allow the chicken paprikash to cool completely before transferring it to a freezer safe container. When reheating, do it slowly and consider adding a fresh dollop of sour cream to revitalize the sauce.
It's a bit like reviving a classic record needs a little care!
I don't have Hungarian paprika. Can I still make this chicken paprikash recipe?
Absolutely! While Hungarian paprika is ideal for an authentic flavour, you can use regular sweet paprika as a substitute. You might not get quite the same depth of flavour, but it will still be delicious.
Just be sure to use a good quality paprika, and perhaps add a pinch of smoked paprika to compensate for the missing Hungarian variety. Think of it as a 'close enough' substitution like using cheddar when you're out of Red Leicester!
My chicken paprikash sauce is too thin. How can I thicken it?
If your sauce isn't thickening up, there are a few things you can try. First, ensure you simmer it uncovered for a bit longer to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then whisk it into the sauce.
Simmer for a few minutes until it thickens. Just like a good cup of tea, a bit of patience is key!
Is there a vegetarian version of this chicken paprikash recipe?
Yes! For a vegetarian twist on Grandma's Hug-in-a-Bowl, simply substitute the chicken with mushrooms or chickpeas. Brown the mushrooms as you would the chicken, then follow the recipe as written. You could also add some roasted red peppers for extra flavour.
It's a lovely way to make a classic dish accessible to everyone a bit like offering veggie sausages at a BBQ!
Can I use chicken breasts instead of thighs and drumsticks for this chicken paprikash recipe?
You can, but keep in mind that chicken breasts tend to dry out more easily than thighs and drumsticks, which have more fat and connective tissue. If using breasts, consider cutting them into smaller pieces and reduce the simmering time to prevent them from becoming tough.
It's a bit like using a delicate china cup handle with care!
Grandmas Huginabowl Chicken Paprikash
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 475 |
|---|---|
| Fat | 27.5g |
| Fiber | 2.5g |