RCI-SP.004.0091.001

Chicken paprikash

This is my grandmother's recipe, she refuses to measure things, so these are all approximates. It makes enough food for at least 4 people.

nut-free
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Trim any visible fat from the chicken breasts and pat dry with paper towels to ensure even browning.
2
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat until hot but not smoking.
2 minutes
3
Lightly brown the chicken breasts on both sides (about 2–3 minutes per side) until golden but not fully cooked through; transfer to a plate.
6 minutes
4
In the same skillet, sauté the sliced onion over medium heat until softened and translucent, about 4–5 minutes.
5 minutes
5
Add the finely chopped garlic and stir constantly for about 30 seconds until fragrant, being careful not to burn it.
1 minutes
6
Stir in the sweet Hungarian paprika and cook for 1 minute, allowing the spice to bloom and release its flavor into the fat.
1 minutes
7
Add the sliced mushrooms and cook for 2–3 minutes until they begin to release their moisture, stirring occasionally.
3 minutes
8
Deglaze the skillet with the sherry, scraping up any browned bits from the bottom, then add the chicken stock and season with salt and pepper.
2 minutes
9
Return the chicken breasts to the skillet, nestling them into the liquid and vegetables; reduce heat to medium-low and simmer gently for about 15 minutes until cooked through.
15 minutes
10
In a small bowl, whisk together the non-fat yogurt and reduced-fat sour cream until smooth.
2 minutes
11
Remove the skillet from heat and stir in the yogurt-sour cream mixture until fully incorporated; do not allow the sauce to boil after adding the dairy.
1 minutes
12
Taste the paprikash and adjust seasoning with additional salt and pepper as needed before serving over egg noodles or rice.

What Makes This Variant Distinct

  • Original variant

Cuisines