There are dishes you try once and immediately fall in love with. That was the case with this delicious (Hungarian) Chicken Paprikash. Tender chicken meat and an extremely tasty paprika sauce – together with noodles or some rice, an absolute stunner! In case never heard of Paprikash and want to try something new, you should definitely take a closer look at this recipe… and then cook it, of course! ;P
We got several family recipes here on the blog that we have been cooking/baking over and over again for decades. Yes decades. Why? Well, because they are really awesome recipes, and we wanted to share them with everyone – that’s why they ended up here. In the case of this Paprikash, there is no long family tradition, no recipe being passed down from grandma to grandma. It’s quite new (by new, I mean less than a decade) ;P We do have a few Hungarian recipes we cook over and over, but Paprikash wasn’t one of them…
Unlike Hungarian Goulash, which we’ve been cooking for as long as I can remember, Paprikash is more or less a »newbie« to the family. The recipe came into the house via a friend, was tested and immediately recognized as an excellent addition to our favorite dishes! It’s been a while now this happened, but not long enough ago, so you could claim it as a traditional family recipe. Add a few more years of cooking the recipe and you might be able to say that. ;P
Anyway. Old family recipe or not – this dish is simply delicious and should be cooked and eaten by everyone (at least once in their life). Of course, only if you eat chicken. Otherwise, this would not make a lot of sense. Although, you could replace the chicken with plant-based alternatives, I guess. Maybe we should try that as well?! Let’s see…
Well. We love the dish, because the chicken is super juicy and the sauce with the tomatoes and bell peppers is simply awesome! So tasty! At the beginning, we always had the problem of someone getting heartburn because of the tomatoes, but fortunately this is a problem with an easy fix. Baking powder is the solution here. Add a bit, and it will get rid of the acidity from the tomatoes (almost) instantly and lowers the pH. People with a sensitive gastrointestinal tract (more precisely, people who are prone to heartburn) sometimes have issues with tomato sauce, and adding the baking powder can help.
The longer you cook tomato sauce, the lower the risk of »side effects« like heartburn. A bolognese sauce with tons of tomatoes that has been cooked for several hours is a good example here. In dishes like this Paprikash, where you cook the sauce much shorter, there is almost always some acid left in the sauce… which can cause issues. A little baking powder or baking soda is an easy way to counteract this. However, you shouldn’t overdo it. Too much baking powder/soda will affect the taste of the sauce.
If your grandma told you to add a little sugar to your tomato sauce to neutralize the acidity… that woman was fooling you! ;P Sugar does change the taste and makes acidic sauces more pleasant and more neutral in taste, but the acid of the tomatoes is still in there to a large extent and can still cause heartburn. Your grandma is a big fat liar! Let’s be honest. (Just kidding!) ;P
Anyway. Let’s forget your lying grandma – we got so many chicken recipes here. That’s much more important! ;P Our Sweet ‘n’ Spicy Chicken with Veggies & Coconut Rice is definitely something you should try! No acidity issues here – only hot spicy issues if you overdo it with the chili sauce.
If you like it less spicy and less exotic, you should probably try our Easy Chicken Fricassee with Rice – another family classic. It may not look quite as colorful and inviting as the spicy chicken with veggies, but it is no less delicious – that’s a promise! ;)
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
21 oz. (600g) Hähnchenbrust
2 medium red onions, finely chopped
2-3 garlic cloves, finely chopped
4 red pointed bell peppers, in pieces
2 tbsp. sweet paprika powder*
1 tsp. smoked paprika powder*
1 tsp. cayenne pepper*
1 1/2 cups (360ml) chicken stock
14 oz. (400g) puréed tomatoes
1/2 tsp. baking powder (optional)
7 oz. (200g) sour cream
salt, pepper
noodles, potatoes, or rice for serving
some chopped parsley for decorations
(4 Personen)
etwas Öl zum Anbraten
600g Hähnchenbrust
2 rote Zwiebeln, fein gewürfelt
2-3 Knoblauchzehen, fein gehackt
4 rote Spitzpaprika, in Stücken
2 EL Paprikapulver (edelsüß)*
1 TL geräuchertes Paprikapulver*
1 TL Cayennepfeffer*
360ml Hühnerbrühe
400g passierte Tomaten
1/2 TL Backpulver (optional)
200g Schmand
Salz, Pfeffer
Nudeln, Kartoffeln oder Reis zum Servieren
etwas gehackte Petersilie für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Prepare the chicken and veggies – clean the chicken and cut it into bite-size pieces. Pat dry and set aside. Peel the onions and garlic and chop finely. Clean the bell peppers, remove the seeds and cut into bite-size pieces. Set everything aside.
2. Heat up a large Dutch oven with some oil. Add the chicken and fry for several minutes until nicely browned from all sides. Take out and set aside on a plate.
3. Add some more oil, if needed, then add the onion and garlic – sauté for some time until soft and glossy. Next, add the bell pepper pieces and cook/roast for several minutes until softer. Add the chicken back in, then season with both paprika powders and the cayenne pepper. Continue cooking for a minute or so, then deglaze with the chicken stock, and puréed tomatoes. If you tend to get heartburn from tomato sauce, add the baking powder to reduce the acidity. Reduce the heat slightly and let the chicken and sauce simmer for about 15 minutes.
4. While the sauce is cooking, you can prepare some noodles, potatoes, or rice – all works equally well with the chicken.
5. Stir in the sour cream and let the sauce cook for another 5-6 minutes, then season with salt and pepper to your liking. Serve the Chicken Paprikash with your favorite side and sprinkle with some chopped parsley (optional).
1. Das Fleisch und das Gemüse vorbereiten – die Hähnchenbrust säubern und in mundgerechte Stücke schneiden, dann trockentupfen und zur Seite legen. Die Zwiebeln und den Knoblauch schälen und fein würfeln bzw. fein hacken. Die Spitzpaprika säubern, die Innereien entfernen und dann in mundgerechte Stücke schneiden. Alles zur Seite stellen.
2. Einen großen (gusseisernen) Topf mit etwas Öl erhitzen. Das Hähnchenfleisch dazugeben und einige Minuten scharf anbraten, bis das Fleisch rundum schön gebräunt ist. Das Fleisch herausnehmen und zur Seite stellen.
3. Bei Bedarf noch etwas Öl nachlegen, dann die Zwiebel und den Knoblauch im heißen Öl glasig andünsten. Die Paprikastücke dazugeben und einige Minuten mit den Zwiebeln anbraten, bis sie etwas weicher geworden sind – ständig umrühren, damit nichts anbrennt. Das Fleisch zurück in den Topf geben und dann mit den beiden Paprikapulversorten und Cayennepfeffer würzen. Alles etwa 1-2 Minuten weiter anrösten lassen, dann mit der Hühnerbrühe und den passierten Tomaten ablöschen. Wer zu Sodbrennen bei Tomatensoße neigt, kann hier jetzt noch Backpulver in die Soße geben, um die Säure der Tomaten zu reduzieren. Die Hitzezufuhr leicht reduzieren und das Paprikasch für etwa 15 Minuten köcheln lassen.
4. Während die Soße kocht, kann man Nudeln, Kartoffeln oder Reis zubereiten – alles passt gut zum Paprikasch.
5. Zum Schluss den Schmand unterrühren und die Soße noch einmal etwa 5-6 Minuten köcheln lassen, dann nach Belieben mit Salz und Pfeffer würzen. Das Paprikasch mit Lieblingsbeilage servieren und ggf. noch mit etwas gehackter Petersilie bestreuen (optional).
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Here is a version of the recipe you can print easily.
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Easy (Hungarian) Chicken Paprikash
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 4 1x
- Category: Dinner
- Cuisine: Hungary
Description
A simple and easy Hungarian dish we love a lot: Chicken Paprikash with pasta. So good! So tasty! An absolute family favorite!
Ingredients
some oil for frying
21 oz. (600g) Hähnchenbrust
2 medium red onions, finely chopped
2-3 garlic cloves, finely chopped
4 red pointed bell peppers, in pieces
2 tbsp. sweet paprika powder*
1 tsp. smoked paprika powder*
1 tsp. cayenne pepper*
1 1/2 cups (360ml) chicken stock
14 oz. (400g) puréed tomatoes
1/2 tsp. baking powder (optional)
7 oz. (200g) sour cream
salt, pepper
noodles, potatoes, or rice for serving
some chopped parsley for decorations
Instructions
1. Prepare the chicken and veggies – clean the chicken and cut it into bite-size pieces. Pat dry and set aside. Peel the onions and garlic and chop finely. Clean the bell peppers, remove the seeds and cut into bite-size pieces. Set everything aside.
2. Heat up a large Dutch oven with some oil. Add the chicken and fry for several minutes until nicely browned from all sides. Take out and set aside on a plate.
3. Add some more oil, if needed, then add the onion and garlic – sauté for some time until soft and glossy. Next, add the bell pepper pieces and cook/roast for several minutes until softer. Add the chicken back in, then season with both paprika powders and the cayenne pepper. Continue cooking for a minute or so, then deglaze with the chicken stock, and puréed tomatoes. If you tend to get heartburn from tomato sauce, add the baking powder to reduce the acidity. Reduce the heat slightly and let the chicken and sauce simmer for about 15 minutes.
4. While the sauce is cooking, you can prepare some noodles, potatoes, or rice – all works equally well with the chicken.
5. Stir in the sour cream and let the sauce cook for another 5-6 minutes, then season with salt and pepper to your liking. Serve the Chicken Paprikash with your favorite side and sprinkle with some chopped parsley (optional).
Notes
Have fun in the kitchen!
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