Chicken paprikash is an emblematic dish in Hungary, where paprika plays a major role in a wide variety of recipes. We like serving it with poppy seed-egg noodles, but it’s equally delicious when served with spaetzle or boiled potatoes.
- 6 chicken thighs
- Salt and pepper, to taste
- 3 Tbsp butter
- 3 Tbsp olive oil or vegetable oil
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2 Tbsp Sweet Hungarian paprika
- 1 Tbsp Hot Hungarian paprika or ½ tsp ground cayenne
- 1 Tbsp flour
- 2 Tbsp tomato paste
- 1 diced, fresh tomato or ½ cup canned tomatoes
- ½ cup fresh cream
- Parsley to garnish
Poppy seed noodles
- 1 paquet large, egg noodles (450g)
- 4 Tbsp butter
- 4 Tbsp poppy seeds
- Black pepper, to taste
Place chicken in a bowl, salt and pepper generously.
Heat a casserole with butter and oil on medium. Add chicken once butter foams. Brown for 5 minutes on each side. Remove chicken from the casserole.
Add onions and cook 5 minutes to brown. Add garlic, both paprikas and flour. Cook one minute then add tomato paste. Mix well and add tomatoes and one cup boiling water.
Bring to a boil and place chicken in the sauce. Cover and simmer on low heat for approximately 30 minutes to thoroughly cook chicken.
Remove chicken. Pour ½ cup of sauce in a bowl then incorporate cream. Pour into the casserole. Mix and return the chicken and garnish with parsley.
Poppy Seed Noodle
Cook the pasta according to manufacturer’s instructions. Set aside ½ cup cooking water. Drain pasta.
Pour the ½ cup of cooking water into a casserole with butter and poppy seeds. Pepper generously. Bring to a boil, return drained pasta to the casserole and mix well.
Put pasta in a dish and place the chicken and sauce on top or serve individual portions on plates.