About a year ago, I learned how to make Paprika Chicken, or Chicken Paprikash. I had the chance to visit my sister in Budapest you see. I took off as much time from work as I could, packed myself up in a carry-on suitcase, and went to the airport. The flight was over 10 hours on an airplane that looked like it was a relic of the 1980’s and it dropped me off farther east than I’ve ever been before. The Hungarians will explain that they are part of Central Europe, but I could certainly feel the eastern influence.
My sister is essentially a professional solo traveler. She had put together some itinerary suggestions ahead of time. She had been there for a few weeks before my arrival. We visited arguably the most famous ruin bar in Budapest called Szimpla Kert. We spent eight hours at the Rudas baths, drinking in the view of the city along the Danube river with a side of Hungarian Rosé. On the itinerary my sister had also listed an action item that read: “Cooking Class – I’m thinking we should do this Monday or Tuesday when we aren’t hungover.” And we did just that.
We woke up just in time and made it to the meeting spot in front of the Central Market Hall. Our tour guide took us through the market where he purchased all of the ingredients we needed for the day’s lesson. We had snacks and learned about Hungarian specialties such as foie gras and paprika. I was amused to hear that our tour guide doesn’t consider paprika part of traditional Hungarian cuisine. His reasoning is the production of paprika in Hungary began less than 500 years ago. Considering Hungary’s history goes back to at least 1000 AD, I guess he’s right! The notion that I live in a country founded 200 years after the production of paprika began sure is humbling.
We eventually made it to the studio where we learned to make Chicken Paprikash. Today, I’m offering a close but not quite traditional, version of this dish with ingredients that are easy to find in the United States. One of the most regrettable replacements is that of Hungarian white peppers. These are truly delicious, juicy and sweet peppers. Bell peppers have nothing on these guys, trust me. The best substitute I could find is a red Jimmy Nardello pepper. Slightly drier, but just as sweet. The second regret is that Hungarian sour cream is far superior to what I can find here. It has a higher fat content which means it is less prone to curdle. If you can find creme fraiche this would be the best substitute. If anyone has information on finding either of these things in the DMV, please let me know!
Regardless of the replacements, this recipe is still delicious and worthy of a place in my TOMATO WEEK series. Please enjoy this variation I’m calling Tomato and Paprika Chicken. Serve it with a little pálinka or Hungarian rosé, if you can find it! Right now I can only dream of far away places. At least I can use my kitchen to transport me, if only for a few bites.
Tomato and Paprika Chicken
Ingredients
- 3 lbs chicken thighs drumsticks will work too
- 2 tbsp paprika, sweet or spicy or a combo Hungarian if you can find it
- 2 tbsp light oil
- 1 1/2 lbs tomatoes, diced 3-4 tomatoes
- 1/2 large onion, diced
- 2 Jimmy Nardello peppers or 1 large sweet pepper
- 1 cup sour cream or 3/4 c creme fraiche
- 2 tbsp flour
- 1 tbsp salt
- salt and pepper to taste
Instructions
- Toss chicken in salt, pepper and 1 tsp paprika. Allow to sit at room temperature for at least one hour. You may also do this the night before.
- Add 1 tablespoon oil to the bottom of a large pan with high sides. Saute chicken skin side down first, then flip cooking each side for 3-5 minutes or until beginning to brown. Remove and set on a plate.
- Add onions and saute until beginning to soften. Add tomatoes and peppers. Remove from heat. Add 1 tablespoon plus a teaspoon paprika and stir to combine. Move back to heat, add chicken plus their juices back to the pan. Add 1-2 cups water, or until the liquid level is about halfway up the chicken. Bring up to a boil then reduce heat, simmer for 45-60 minutes or until chicken is tender.
- Remove chicken and place on a serving platter.
- Measure out sour cream into a small bowl and add flour and 1 tsp paprika. Mix well to combine. Add about 3-4 tablespoons cooking liquid to the sour cream and mix well to temper. Add sour cream mixture to the pan and simmer for 4-5 minutes or until flour cooks out and sauce is desired consistency, add 1-2 tablespoons water if needed to thin. Taste and adjust seasoning.
- Pour sauce over chicken and serve as is or over noodles, potatoes or dumplings.