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Food & Drink Paprika Chicken

05:15  22 october  2020
05:15  22 october  2020 Source:   delish.com

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Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to Hungarian tables.

Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika , then Chicken , onions, butter, stock, paprika , salt, sour cream. That’s about it, and all you need for one of

Chicken Paprikash, or chicken paprika, is a popular Hungarian dish that gets its name for the use of paprika in the sauce. It uses sour cream or creme fraiche for its creaminess and is blended for a smooth sauce. It's traditionally served with boiled egg noodles.

a plate is filled with food: Chicken Paprikash, or chicken paprika, is a popular Hungarian dish that gets its name for the use of paprika in the sauce. © Ambroise Tézenas Chicken Paprikash, or chicken paprika, is a popular Hungarian dish that gets its name for the use of paprika in the sauce.

Yields: 4

Prep Time: 10 mins

Process Time: 50 mins

Total Time: 1 hour

Ingredients

  • 2

    chicken breasts, and 2 chicken legs

  • 8 tbsp.

    rapeseed oil

  • 1

    small onion, diced

  • 2

    red peppers, diced

  • 2 tbsp.

    tomato puree

  • 2 tbsp.

    paprika

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  • 3

    cloves garlic

  • 1 tsp.

    dried oregano

  • 1

    lemon

  • 1 L

    chicken stock

  • 230 g

    crème fraîche

  • 1 tbsp.

    cornflour

  • Coriander, parsley, or basil, to garnish

  • Salt and freshly ground black pepper

Directions

  1. Cut the breasts and legs in two. Season each piece on both sides and sauté in the oil in a large casserole until lightly browned. Remove the chicken pieces and set aside.
  2. In the same pan, sauté the diced onions and peppers until golden brown, add the tomato paste and paprika and cook on a medium heat for one minute.
  3. Add the garlic, oregano, and the juice and zest of the lemon. Pour over the broth, add the chicken pieces, and season with salt and pepper. Cover and cook on a medium heat for 45 minutes.
  4. Remove the chicken pieces and set aside. Mix the crème fraîche and cornstarch together, stir into the broth mixture and cook on a medium heat for 5 more minutes.
  5. Carefully pour sauce into a blender and blend until smooth, taking care as the liquid will be very hot. Taste and adjust the seasoning if necessary.
  6. Pour the sauce over the chicken in a large bowl and garnish with fresh herbs such as coriander, parsley, or basil.
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The ginger really sets it off.For those on keto, chicken noodle soup isn't exactly an option because of those pesky, carb-loaded noodles. Instead, this version gets a hearty boost with Cauliflower Rice, and we're big fans. Don't skimp on the ginger—it adds an irresistible kick to the stock. Serve with a squeeze of lemon or lime if you're feeling zesty.

usr: 1
This is interesting!