Take a look at another Hungarian favourite also using paprika, Beef Goulash. I believe our bodies naturally know what they need to warm up. And the reason I think that is because whenever winter strikes, I start to dream of chicken and beef braises. These meals bring us comfort and warm us up from the inside. This recipe for chicken paprikash is one of those magic recipes. It doesn’t just taste delicious, it also makes us feel good afterwards. How? I have no clue. The spell of comfort food I suppose. My family has been enjoying chicken paprikash for years. One of my attempts to simplify the classic recipe led to Easy Chicken and Chickpea Paprikash, which has become a readers’ favourite. If you are after a quick and leaner version for this iconic dish, check it out. However today is all about the classic version, the authentic paprikash or chicken paprikas as it is also known.
Chicken paprikash
This dish is the most famous food export from Hungary but is also common all over Eastern Europe. It has, for good reasons, become famous in many parts of the world. Like many legendary peasant dishes, the origin to chicken paprikash has been lost to time. But it does seem to have been a way for farmers to make something tasty from old, tough chicken meat. Over time, the paprika-flavoured broth became richer and more creamy with the addition of flour and sour cream. It may be a simple dish, but making the dish with the help of beautiful, delicate paprika means that it is packed with flavour and sweet aromas.
Classic recipe
The classic recipe is quite simple actually, as is usual with old style European cooking. It uses a whole chicken, cut up into smaller parts, which is browned. And finally it is slowly cooked in Hungarian paprika sauce until very tender. Many recipes use tomatoes but surprisingly the original recipe didn’t include them. Tomatoes are a late addition. At the end of the cooking process, tangy sour cream is added for some creaminess. It also tames the strong paprika flavour. Chicken paprikash is often served with dumplings. I usually serve it with rice but egg noodles are a great substitute for dumplings. Cooking the dish will take about 1 hour from start to finish. However, only 15-20 minutes of that time is active. The rest is letting the chicken happily bubble away in the delicious paprika sauce.
How to get authentic flavour
The answer is simple. It’s paprika! If you want to make the best tasting chicken paprikash you have to make sure your paprika is fresh and fragrant. Contrary to many beliefs, dried spices do NOT last forever. In fact, they lose their fragrance quite quickly. The best test would be to smell your spices to determine whether they are still useable. Generally dried spices last for 2-3 years but your nose will still be the best indicator! Hungarian sweet or hot paprika is traditionally used for this recipe. However, I prefer using Spanish sweet paprika which has a slightly smoky aroma and delicious flavour.
