Guys, last week I tried my hand at this very flavorsome Hungarian dish – Chicken Paprikash.
The Hungarians just love paprika, and I can understand why! This really came out super delicious and it almost had a sweet and salty combination going. Normally chicken pieces are browned and smothered in a sauce made with loads of peppers, paprika and sour cream. Then it is served with dumplings or egg noodles.
Mine is a different version. Just a bit.
I used seasoned chicken breast fillets, cut them in strips and grilled it separately from the sauce. The sauce was made by combining two steps. First I decided to sauté onion until it had caramelized. It had to be super sweet. I added that to the finished tomato – paprika sauce. The sauce was made up of sautéed green, red and yellow pepper, tinned tomatoes and a spice combination of paprika, cumin and fresh thyme with loads of black pepper.
Out. Of. This. World.
I tell you, with a tin or two of chopped tomatoes in your pantry – you can never run out ideas to cook dinner. It is an instant pasta sauce, tomato base for pizzas, cook in sauce for meats and a base for salsas. Have it in your pantry people. Just have it. I use it all the time. Hope you try Chicken Paprikash this week! Lets connect ok?
|Prep Time||10 min|
|Cook Time||20 min|
- 4 chicken breast fillets chopped and seasoned
- 4 tablespoons butter
- 15 ml olive oil
- 2 onions peeled and chopped into rings
- 3 tablespoons balsamic vinegar
- 2 teaspoons cumin seeds
- 3 teaspoons paprika
- handful fresh thyme
- 3 tablespoons butter
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- 1 yellow pepper cut into strips
- 2 tins chopped and peeled tomatoes
- salt and black pepper to season
- sour cream to serve
- steamed rice to serve
- Heat the butter in a non stick pan and brown the chicken. Set aside.
- Add the olive oil, heat it up, and add the onions; sauté until soft and translucent.
- Add the balsamic vinegar and cook until caramelized on low heat. Set aside.
- Grind the paprika, cumin and thyme in a pestle and mortar until crushed.
- In another hot saucepan, add the butter, peppers and spices and sauté for a few minutes.
- Add the tomato cans and cook uncovered for about 10 minutes, until it starts to reduce. Season with salt and loads of black pepper.
- Add the grilled chicken strips, caramelized onion to the sauce and serve with rice and sour cream.