A few versions also use crushed tomato and Hungarian peppers. I added tomatoes but didn’t quite like the taste as the tomatoes were masking the subtle paprika flavor. Paprika is the highlight of this dish and gives the dish a rich red color. The amount of paprika added here is a lot but it doesn’t make the dish spicy. Also, the sour cream balances the strong paprika flavor and makes the stew creamy. Paprika – Paprika is the highlight of the dish. Hungarian paprika stands out in its rich flavour and vibrant red color. It’s a staple spice in most Hungarian dishes. Hungarian paprika ranges from bright red to orange in color, from sweet to spicy. The most widely used variety is sweet paprika with a bright red color. Unlike regular paprika, Hungarian paprika is more complex in flavour. Garlic and Onion– Only aromatics are used here along with paprika. Works as a base for the recipe. Butter- Lard is the choice of fat in this recipe. Though using lard is authentic, you can also substitute it with butter. Olive oil can be used for a lighter version. Chicken Broth – Chicken broth == Flavour. But water can also be used instead. Sour Cream- Sour cream balances paprika, making it rich and creamy. flour – A tiny bit of flour, thickens the gravy, and also flour prevents sour cream from splitting. Sear Chicken -Season and sear chicken in batches. By cooking in batches without crowding the pan, you will get crispy golden brown skin. Though the skin doesn’t stay crispy in the final dish, caramelization adds a lot of flavor to the sauce. Saute aromatics – In the same skillet with all the golden caramelized bits, saute onion and garlic. The onion should look translucent and softened. Lower heat, add paprika, and saute for 30 seconds. Keep a close eye because paprika will burn in no time and ruin the whole dish. Make Paprika Sauce and braise – Stir in the stock. When it comes to a low boil, add the seared chicken back to the skillet. Cover and cook on low heat for 10 minutes, then uncover and cook for another 15 minutes. Time to make the creamy rich paprika sauce – When the chicken is cooked through, remove them from the skillet. if you love crispy skin, broil chicken for a couple of minutes while you make the sauce. Mix sour cream, flour, and a few drops of water. Lower the heat and stir the sour cream mixture to make a smooth gravy. Simmer for a couple of minutes for the sauce to thicken. Add back the cooked chicken. Pour over the sauce. Mashed potatoes also pair beautifully along with some crusty bread to mop off all the sauce. To make it a guilt-free wholesome meal, add some green beans or salad greens on the side. Creamy Ranch Chicken Garlic Parmesan Chicken Lemon Rosemary Thighs
