A meal that’s easy to prepare and even easier to cook? Check out how to make this tasty chicken parikash stew!
Chicken is a versatile meat that can be eaten in many different ways, except raw. In fact, no poultry should ever be eaten raw, given that we want to avoid getting poisoned from the various bacteria’s living in fowls.
Cooking chickens throughout is thus imperative and also a pleasureful way of preparing meals out of them. Chicken responds well to all the cooking techniques known to mankind and there are quite few herbs and spices that can fit well with this meat.
Chicken is like a white canvas that waits only for the colors to be brushed all around it, like the ships that sailed the great oceans carrying the herbs and spices all around the world.
Paprika was one of these treasures that was originated to Mexico and expanded its way all over the world from Spain through Africa to Asia and then back to the old world.
In Europe paprika was then hijacked and cultivated into its present form in Hungary becoming a national spice and a pillar of Hungarian cuisine along with the sour cream.
Paprika is not just a simple spice though. As there are a myriad of chilis in the world, there’re are various grades in paprika, as well. In Spain there are three versions in spiciness that can be chosen in smoked or not smoked way while in Hungary there isn’t smoked paprika but still managed to offer 8 versions of it.
Albeit paprika is produced in many places including the United States most of us though just go with what they have in the nearest grocery store if available at all.
Paprika is great with all sorts of meat dishes so it’s not a surprise that it goes well with chicken as well. Chicken paprikash is a dish that can be made with any other meat as well. Paprikash is basically the sauce that is made with paprika and onion, some cooking oil or lard.
Chicken paprikash or in fact all dishes with paprika in it goes hand in hand with a bit of sour cream. It’s not obligatory and of those on dairy free diet is not even an option but paprika and sour cream complete each other frequently in Hungarian cuisine.
Chicken paprikash is generally served with dumplings called nokedli which is something like gnocchi and sour cream but if gluten is not really an option boiled potatoes, french fries or just some freshly baked bread are a great company for the dish.
Ingredients
- 2 tablespoons / 30g Cooking oil or lard
- 2 medium / 260g Onion (sliced)
- 1 teaspoon / 5g Salt
- 1 clove / 3g Garlic (crushed)
- 1 teaspoon / 3g Black pepper
- 4lb / 2kg Chicken meat
- 4 teaspoons / 8g Paprika
- 2 medium / 200g Tomato (sliced)
- ½ cup / 100g Water
How to make Chicken paprikash
- Slice the onions.
- Heat oil in a pan then add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.
- Add garlic and black pepper and sauté until the garlic gets fragrant. The garlic can be later removed if desired.
- Mix in the meat and stir-fry until at least one side of the meat gets some golden brown color.
- Sprinkle in paprika and add the tomato.
- Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water. Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.
- Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts. Take it off heat and let the flavors come together for about another 10 more minutes. Serve it with sour cream.
Enjoy!
Chicken Paprikash Recipe
Ingredients
- 2 tablespoons Cooking oil or lard
- 2 medium Onion sliced
- 1 teaspoon Salt
- 1 clove Garlic crushed
- 1 teaspoon Black pepper
- 4 lb Chicken
- 4 teaspoon Paprika
- 2 medium Tomato sliced
- ½ cup Water
Instructions
- Slice the onions.
- Heat oil in a pan then add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.
- Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.
- Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.
- Sprinkle in paprika and add tomato.
- Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water. Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.
- Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts. Take it off heat and let the flavors come together for about another 10 more minutes. Serve it with sour cream.
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
It is delicious indeed! Do let us know how it went!