I have been thinking a lot lately about my late grandmother, and one thing that always comes into my thoughts when I am thinking about her is her Paprikash Chicken – YUUUUM! I do not do this recipe justice when it comes to her but I try my very best because I love it! I remember her teaching me how to make this like it was yesterday, but in reality it was more like 18 or so years ago.
In my house, food is very important and having our meals together sitting at the table is my favourite part of the day. It is the one time of the day that we can sit together as a family talk and just enjoy each others company. If you have ever been at quest in my home at supper, you know how important it is to me that we are all together, this dish just makes that special time even that more special to me! Being able to make this dish for my family brings me back to when I used to be the child sitting at the table asking for more because it was so good.
You can serve with rice, mashed potatoes or noddles. My preference is mashed potatoes but today I used rice, some days it is easier to toss rice and water in a the rice cooker then it is to mash potatoes – it was one of those days!
I find you get the best result with skinless chicken legs, however some will disagree that you should leave the skin on to keep it a bit more authentic. I opt for the healthier version here as we are already using butter and heavy cream. So it is ENTIRELY up to you, personally I remove it. You can also, purchase a whole chicken and cut it up into pieces and use that as well. Since I have kids and worry with the bones I prefer the chicken legs, not pieces so I can manage the bones a bit better!
You will start by preparing your chicken, removing the skin (if doing so) washing and drying well with paper towel. In a non stick pan, melt butter. While that is starting to melting get your spices together, the obvious Hungarian paprika. Using a good quality paprika is key, if it has been sitting in your cupboard for a while, I strongly recommend picking some new stuff up, as it does loose flavour over time and that is our ticket item with this dish! You will also, need salt, pepper, and cayenne pepper (you can leave this out if you don’t like the spice).
Once your butter is melted and your pan and it is hot add chicken. If you did a poor job on drying your chicken you will get a lot of splatter – so use caution!! Once your chicken has started to turn white on the outside and starting to brown slightly and paprika – stir it well so all pieces are covered with it. Fry for a few minutes, then add remaining spices, 1 cup of water and a sliced onion. Cover and allow to cook at a simmer until the chicken is cooked completely.
While your chicken is cooking, add 1 cup of heavy cream, 1/4 water, 3 tablespoons of flour and a teaspoon of paprika, and whisk well until flour is broken down. This will make a very thick sauce. If you want yours to be a bit thinner, add 1 tablespoon of flour. Add to cooked chicken, and mix well. Cook for about 5-8 minutes until the flour taste has faded. Serve hot on a bed of mashed potatoes, noddles of rice!
While your chicken is cooking, add 1 cup of heavy cream, 1/4 water, 3 tablespoons of flour and a teaspoon of paprika, and whisk well until flour is broken down. This will make a very thick sauce. If you want yours to be a bit thinner, add 1 tablespoon of flour. Add to cooked chicken, and mix well. Cook for about 5-8 minutes until the flour taste has faded. Serve hot on a bed of mashed potatoes, noddles or rice!
This is a quick and easy recipe and will have your family thinking you worked extra on this one! It is something that can easily be prepared after a long day of work as it really does not take that much time to stand infant of once you get everything in the pan.
Hungarian Paprikash Cream Chicken
Yields: 3-4 Servings Prep Time: 10 Minutes Cook Time: 45-55 Minutes
- 10-12 Chicken Legs (I prefer skin removed – but this is optional to your liking)
- 1 Tablespoon Butter
- 1 Medium Yellow Onion Sliced
- 1 Cup of Water
- 1 Teaspoon of Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Cayenne Pepper (optional )
- 2 Tablespoons Hungarian Paprika
- 1 Cup Heavy Cream
- 1/2 Water
- 3 Tablespoon of Flour – use less if you would like a bit thinned sauce
- 1/2 Teaspoon Paprika
- Wash and dry chicken thoroughly.
- Heat butter in a large heavy bottom frying pan with high sides. When butter is hot, add chicken and fry for a few minutes until it starts to slightly brown and change colour.
- Add in paprika, salt, pepper, cayenne pepper – mix well until it is combined well with the chicken. Cook for another few minutes, add sliced onion and water. Mix and cover and allow to simmer until chicken is cooked.
- While chicken is cooking, mix up cream sauce. In a small bowl or measuring cup add heavy cream, water, flour and paprika and mix well until the flour is broken down and dissolved completely.
- Add cream sauce to chicken and stir well, allow to cook another 8-10 minutes. If you notice your cream is a bit to thick you can always add a small amount of water to thin it down.
- Serve hot, on a bed of noddles, rice or classic mashed potatoes!!