Traditional recipes

Chicken Paprikash

Chicken Paprikash

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The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.


  • Kosher salt, freshly ground pepper
  • 3 tablespoons unsalted butter
  • 5 teaspoons sweet Hungarian paprika
  • 1 teaspoon hot smoked Spanish paprika
  • 2 cups low-sodium chicken broth
  • 1 cup sour cream, room temperature
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley (for serving)

Recipe Preparation

  • Preheat oven to 325°. Season chicken pieces with salt and pepper. Heat butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side).

  • Reduce heat to medium and add onions, sweet Hungarian paprika, and hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm.

  • Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in sour cream and lemon juice; season with salt and pepper. Spoon sauce around chicken and top with parsley.

Recipe by Dai Due, Austin, TX,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 420 Fat (g) 30 Saturated Fat (g) 16 Cholesterol (mg) 120 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 23 Sodium (mg) 1000Reviews Section

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