Chicken paprikash recipe with potatoes, dried chilies and soured cream.
With just a few ingredients and easy to prepare, this traditional Hungarian dish has made its way around the globe. And it has been a part of the Romanian traditional dishes, for as long as we were neighbours.
It’s made in quite a few ways all around the country, but the main ingredients in this chicken paprikash (also known as paprika chicken) are the same. Also, it’s a one pot dish, so less washing up. Win-Win.
- 2 pieces chicken breast
- 800g potatoes
- 2 onions
- 4-8 dried chilies (to taste)
- 200g soured cream
- 100ml oil
- 2 spoons white flour
- sweet (or hot) paprika, fresh parsley and thyme
I choose only chicken breast for this particular recipe, my choice only, it can be made with the whole chicken, and a similar recipe is here. No skin on the chicken either, I really don’t like it, and it’s healthier this way.
Chicken breast can dry quickly in many dishes, therefore I had to make this in such a way as to keep the meat soft and succulent. The dried chilies, I used whole, as they will give more flavour to the dish, but less heat than the crushed flakes. The best pot to use for this is a cast iron one, but in the end any will do.
Heat the oil to high in the pot. Dust the chicken pieces with flour, shake off the excess. Place in the pot and fry for a few minutes until they catch on colour and form a crust. Don’t be tempted to turn them on the other side too soon, or too often, just once on each side. Remove and keep aside.
Drop in the same pan the finely chopped onions, cook on a medium heat for about 5 minutes until they are soft and start to catch on colour. Add paprika (sweet, hot, smoked, the choice is yours), about 1 small spoon. Stir well for 30 seconds.
Quickly add the potatoes, either in thick slices or wedges and water to cover. Reduce the heat to low and bring to a small simmer. Once boiling, taste, season with salt and pepper. Add a sprig of thyme and the dried chilies. Chilies are optional, but they bring heat and depth of flavour to the dish.
Now, you need to estimate the potatoes boiling time. When about half-cooked (so depending on size, after about 15 minutes), place the chicken (and the juices) back into the pot. Simmer for another 15 minutes.
The sauce will thicken from the initial flour, and the slightly overcooked potatoes (it needs to be this way). Lastly, stir in the sour cream, I prefer to let the dish rest for about 10 minutes before stirring in the sour cream. And keep some for presentation. Garnish with fresh chopped parsley. Serve with fresh bread and pickles. Delicious.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.