Welcome back and thank you so much for stopping by. Having never had this type of chicken, when I saw it being made, it looked simple and tasty. It was made on stove top and took about 45 minutes to completely cook. Since I have my instant pot and didn’t want to waste any extra time, I pressure cooked it in 1/2 the time. Still came out tender and delicious. Here’s my version on this Hungarian dish. Serves 4-6 people.
Ingredients
- 2 Tbsp. oil or lard
- 3 lbs. of chicken thighs
- 2 onions, coarsely chopped
- 3 garlic gloves, coarsely chopped
- 2 Roam tomatoes, diced
- 1 green bell pepper, diced
- 3-4 Tbsp. paprika. I used smoked paprika, but you can use what ever you have.
- 2 cups chicken broth
- 1 1/2 Tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1 1/2 cup sour cream or heavy cream
- 5 Tbsp of flour, 4 Tbsp. water to make slurry
- 1 lemon
1. Turn on pot using the sauté feature. Add the lard or oil. Lard is more traditional and really adds tons of flavor. When oil starts to shimmer, brown the chicken thighs (with skin on) for 2-4 minutes per side. Once done, remove and set aside.
2. Add onion and peppers and cook for 2-4 minutes. If you need to add a little oil or broth, you can to moisten up the veggies. I found that mine needed a little bit.
3. Next, add tomatoes and garlic. Cook for an additional 2-3 minutes.
4. Next, add tomatoes and garlic. Cook for an additional 2-3 minutes.
5. Turn off the pot and add the paprika, bay leaf and salt and pepper. Stir to combine the ingredients along with the veggies. The reason for turning off the heat is so that that paprika doesn’t burn, as too much heat will burn it and makes it bitter tasting.
6. Now add the broth and stir. Next, add browned chicken along with any accumulated juices to the pot. Close the pot, make sure the pressure valve is closed and pressure cook for 18 minutes. Once it’s done, allow for natural pressure release for 10 minutes. After that, open sealer valve and release the remaining steam.
7. Make the flour slurry by adding 4 Tbsp. water to the 5 Tbsp. flour and mix. It’s a little thicker than a regular slurry but this helps to thicken the sauce quicker and better.
8. Turn on the sauté feature and bring to a boil. Now add the sour cream and flour slurry. Stir and remove the bay leaf. Turn off and add the juice of half a lemon and mix.
Your chicken is ready to eat. I served it with egg noodles, not the traditional Hungarian nokedli, which is a whole another dish. But thankfully, this paprikash works well with many other side dishes like, rice, noodles, by itself or whatever you have on hand. Garnish with parsley or cilantro for extra freshness and goodness. I hope you give this dish a try. Buen Provecho!
Googie DEsigns 