Hungarian Paprikash Chicken

While in Budapest, Katie and I took an Hungarian cooking course at our hostel, where we learned to make Hungarian paprikash chicken, or chicken cooked in delicious paprika. We both agree, this is some of the best food we’ve ever had… but it could have been because it took so long to make. Imagine 5 people trying to cook plus one instructor… way too many cooks in the kitchen. Add a wine tasting, and it was pure chaos. We made this recipe for like 8 people, but I’ll give the recipe for a reasonable amount of people.

Before the class, they took us to the Central Market, easily one of my favorite places in all of Budapest, to pick out the fresh ingredients.

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Easily the best kisser ever.
Easily the best kisser ever.
Katie grinding walnuts for a dessert that everyone was too drunk to eat. Whoops.
Katie grinding walnuts for a dessert that everyone was too drunk to eat. Whoops.
Our Swedish roommate, the lucky guy who got to hack that chicken up.
Our Swedish roommate, the lucky guy who got to hack that chicken up.

Hungarian Paprikash Chicken

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Ingredients:
1 lb chicken (I recommend thighs), cut into pieces
3 tablespoons vegetable or olive oil
1 chopped onion
2-3 tbsp paprika (powder)
2 peppers, anaheim, red, or green would work.
2 cups chicken broth or water
1 cup sour cream
Directions:
Add oil to a dutch oven or large stock pot and heat over medium high heat. Add chicken and brown on both sides, then remove from the pan and set to the side. Add the onions and saute until tender. Return the chicken to the pot, and then add the paprika and peppers. Then add the broth or water until the chicken is just covered (you may have some left over, depends on your chicken peices). Bring to a boil, and then lower the heat and allow to simmer for 35-45 minutes until the chicken is cooked all the way through and the sauce has reduced. Upon serving, stir in some sour cream to bring down the spiciness, and enjoy over a plate of homemade noodles.

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