Bakad paprika
An authentic recipe for one of the most beloved and popular Hungarian dishes — saucy chicken paprikash aka paprikás csirke with tender chicken in a rich, creamy, and flavorful paprika sauce served over nokedli spaetzle with a dollop of sour cream. I agree to be sent email. Traditionally served with spaetzle, this versatile recipe pairs well with roasted potatoes, mashed potatoes, rice, or crusty bread.
This approachable meal is perfect for a cozy family dinner that everyone will enjoy.
Crispy Oven Roasted Paprika Potatoes
Despite the simple ingredients, there is still room to play around. Some cooks will add bell peppers and fresh tomatoes, for example. I have chosen to omit both, but you can go right ahead and add them right after your onions just begin to soften. Read the ingredient notes below for any critical information and substitutions that can be made. The exact quantities are found in the printable recipe card at the end of this article.
Step 1: Prep all of your ingredients. Ideally, you will slice your onions as thinly as pictured above. Sprinkle your raw chicken with salt and freshly cracked black pepper. Step 2: In a large, heavy pot or Dutch oven, melt the fat or oil until hot and shimmering. This takes about 5 minutes. Moving the chicken too early will tear the skin.
Baked Paprika-Parmesan Chicken
Set the chicken aside. Step 3: Add the onions and a small pinch of salt to the same pot and cook until translucent and turning golden yellow. If required, add more fat. Step 4: Add the tomato paste and stir until the paste begins to turn a darker red color—about 60 seconds.
Homestyle Baked Chicken Paprikash Recipe
Add garlic and stir until fragrant, about 60 seconds. Step 5: Once the onions are very soft, turn the heat up and deglaze the pot with your chicken stock, scraping the fond with a wooden spoon. Add the paprika now. Add the chicken skin-side up and nestle it into the liquid in the pot. The top should be emerging from the braising liquid you have created. Now, turn the heat up and let it get to a low boil.
Once that happens, cover the pot and turn the heat to low. The chicken will take 30 minutes to tenderize and finish cooking unless you are using an older hen or rooster which will take longer. Step 6: At the end of cooking time, uncover the pot and let the chicken continue simmering. Taste for salt and adjust as necessary. In a small bowl mix the sour cream and all-purpose flour with a fork.
To this bowl of sour cream, very slowly add a ladle full of the hot liquid from the pot and whisk it the entire time. Step 7: Pour the sour cream mixture into the pot with the fresh parsley and stir it gently around the chicken. Let this simmer, uncovered, on the lowest setting until it thickens up. Step 8: Spoon your buttered spaetzle onto plates. Add the chicken on top. Pour more sauce over the chicken.