Indulge in Hungarian Flavor: A Step-by-Step Guide to Making Paprikash from Fillet
Craving a comforting and flavorful dish with a twist? Look no further than Paprikash from Fillet, a Hungarian classic that’s both delicious and surprisingly easy to make. This recipe uses juicy chicken fillets for a lighter take, smothered in a creamy paprika-infused sauce alongside tender potatoes. Get ready to tantalize your taste buds with a symphony of Hungarian flavors!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Paprikash:
- 2 onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon paprika
- 1 bell pepper, diced (red, yellow, or orange)
- 2 large tomatoes, grated
- 1 cup chicken broth
- Salt and pepper to taste
- 1 teaspoon sugar
- 100g (1/2 cup) sour cream
- 2 tablespoons all-purpose flour
- Fresh dill, chopped (optional)
For the Salad (Optional):
- Mixed salad greens
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/2 bell pepper, diced
- Black olives, sliced
- Olive oil
- 2 teaspoons Dijon mustard
- Spring onions, chopped (for garnish)
Instructions
- Prep the Chicken: Season the chicken strips with salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, melt butter over medium heat. Add the sliced onions and cook until softened and translucent, about 5 minutes. Stir in the paprika and cook for another minute, allowing the flavors to bloom.
- Build the Flavor: Add the diced bell pepper to the pan and cook for 2 minutes. Stir in the grated tomatoes, followed by the chicken broth, salt, pepper, and sugar. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Return the Chicken: Return the cooked chicken strips back to the pan and nestle them in the sauce. Cover the pan and simmer for 10-15 minutes, or until the chicken is heated through and the sauce is slightly thickened.
- Creamy Touch: In a small bowl, whisk together the sour cream and flour until smooth. Gradually add the mixture to the pan, stirring constantly to avoid lumps. Simmer for an additional 5 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.
- Finishing Touches: Stir in the chopped dill (if using) and adjust seasonings to taste. Serve the paprikash over cooked rice or pasta, spooning the creamy sauce over the top.
- Salad Side (Optional): Toss together the salad greens, diced tomato, red onion, bell pepper, and black olives in a bowl. Drizzle with olive oil and Dijon mustard, and garnish with chopped spring onions.
Tips
- For a richer flavor, use bone-in, skin-on chicken thighs instead of breasts. Remember to remove the skin before serving.
- Adjust the amount of paprika to your desired spice level.
- Serve with a dollop of sour cream and crusty bread for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
So there you have it! This Paprikash from Fillet recipe is sure to become a family favorite. With its tender chicken, vibrant sauce, and optional side salad, it’s a complete and satisfying meal that celebrates the deliciousness of Hungarian cuisine. Enjoy!
