This Hungarian dish is called “Paprikash” from a treasured spice of the country—paprika. The chicken is fried golden-brown, then cooked in a sauce seasoned with paprika powder, and finalized in the oven. It is a comfort food for any household.
CUISINES: New American
SERVING: 2 People
TIME: 30 min
- 4 lb Whole Chicken
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 tbsp Cooking Oil
- 4 cloves Garlic
- 1 medium Onion
- 3 medium Celery Stalks
- 1 medium Carrot
- 3 tbsp Butter
- 3 tbsp Paprika Powder
- 2 tbsp Flour
- 2 medium Cherry Tomatoes
- 2 cups Chicken Stock
- 1 tbsp Fresh Sage
- Sea Salt to Taste
- Ground Black Pepper to Taste
- 3 stalks Scallions
- ⅓ cup Sour Cream
Cut the whole chicken into pieces.
Add salt and black pepper to each side.
Heat a large cast-iron skillet, add oil in a pan. Place the chicken into the pan to sear. Cook for 5 minutes on each side.
Preheat oven to 355 ℉/180 ℃. Remove skin off garlic and smash with knife blade, cube onion, remove celery strings with peeler and then chop, and peel and dice carrot.
Remove chicken from skillet when done.
In the same skillet, add butter and the prepared ingredients from step 2, and stir well.
Add to the skillet, paprika powder and flour, stir. Cut tomatoes into wedges and add to the skillet, and stir.
Add chicken stock and cook until it boils. Add sage, and desired salt and black pepper.
Then add to the skillet the fried chicken pieces. Chop scallions and add to the skillet. Cook until it boils. Transfer skillet into the oven. Bake for 45 minutes.
When it is ready, take out of the oven, and add to the skillet the sour cream, then mix well.
Serve in a large bowl both the chicken and the sauce.Yum!
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