How To Make Hungarian Chicken Paprikash

Salt and black pepper to taste 2 tablespoons vegetable oil 2 large onions, finely chopped 3 tablespoons Hungarian sweet paprika 1 teaspoon caraway seeds (optional) 3 cloves garlic, minced 1 cup chicken broth 1 cup diced tomatoes (fresh or canned) 1 cup sour cream 2 tablespoons all-purpose flour


Put the vegetable oil in a big pot or Dutch oven with a heavy bottom and heat it over medium-high heat.


Put the chopped onions in the same pot and cook them until they turn clear.


Add the Hungarian sweet paprika and caraway seeds, if you're using them. Cook for one minute to let the flavors come out.


Put the chicken back in the pot after it has been cooked and add the chicken broth and diced tomatoes. Bring to a low boil.


Put the lid on the pot and set the heat to low to medium. Simmer the chicken for 30 to 40 minutes, or until it is fully cooked and soft.


Mix the flour and sour cream together in a bowl until the mixture is smooth. Add this slowly while whisking to the pot to make a thick sauce.


Put the Chicken Paprikash on top of rice or egg noodles that have been cooked. Add chopped fresh parsley as a garnish.


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