Chicken Paprikash Austrian Style Paprikahendl Recipe

Okay, guys, let me tell you about my latest culinary adventure: a dish that’s basically the warm hug you didn’t know you needed—Paprikahendl. Imagine tender chicken, steeped in deep, rich Hungarian paprika, swirled with sour cream, and just the right hint of spice, all nestled atop a bed of your favorite noodles. Are you drooling yet? Let’s dive right in! 🍽✨

Each time I prepare Paprikahendl in the Austrian style, I think to my self how the flavors come together perfectly to make a really special dish. The rich, dark-red color of the Hungarian sweet paprika makes this dish remarkably sweet and smoky.

It’s nothing like western

Ingredients

• Chicken Pieces: High in protein and essential nutrients, for muscle growth.
• Hungarian Sweet Paprika: Adds rich, smoky flavor, full of antioxidants.
• Onion: Enhances flavor, provides fiber, and rich in vitamin C.
• Sour Cream: Creamy texture, contains calcium, adds mild tanginess.
• Flour: Thickens sauce, carbohydrate source.
• Parsley: Refreshing garnish, rich in vitamins, boosts flavor.

Ingredient Quantities

• 2 lbs (about 900g) chicken pieces, such as bone-in thighs and drumsticks
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 tablespoons Hungarian sweet paprika
• 1/4 teaspoon hot paprika or cayenne pepper (optional, adjust to taste)
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) sour cream
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 green bell pepper, sliced (optional)

How to Make this

1. Sprinkle the chicken parts with salt and freshly ground black pepper.

2. In a large Dutch oven or pot, heat the vegetable oil over medium-high heat. Add the pieces of chicken, skin-side down, and brown them for about 5 minutes on each side. Remove the browned chicken and set it aside.

3. In the same pot, add the onion, finely chopped, and cook until it is translucent, about 5 minutes.

4. Combine the Hungarian sweet paprika and the optional hot paprika or hot cayenne in a saucepan. Stir them into the liquid of your choice, and let them steep for 5-10 minutes. Add the steeped paprikas to your dish, and let everything simmer together for 10-15 minutes.

5. Put the chicken back in the pot and pour the chicken broth over it. If you’re using one, now’s the time to add the sliced green bell pepper. Bring it all to a simmer.

6. Put the lid on the pot, turn the burner down to low, and let the chicken cook for about 45 minutes, or until it’s tender and done all the way through.

7. Combine the sour cream and the all-purpose flour in a small bowl and stir into a smooth paste.

8. Remove the carefully chicken pieces from the pot and set aside.

9. Combine the sour cream and the mixture in the pot. Mix very well. The sauce should start to have some body to it now. It can never be too thick! If it happens to be too thick, just add some pasta cooking water. Instead, if the sauce is too thin, give it a few more moments of cooking time. If you like a loose sauce, then adjust it after you mix in the pasta. Once mixed, the sauce must be doing some serious saucing, or else it is pasta with glue.

10. Reinsert the chicken into the pot, heat until warm, sprinkle with fresh parsley, and serve the Paprikahendl atop dumplings, spaetzle, or egg noodles.

Equipment Needed

1. Dutch oven or large pot
2. Saucepan
3. Mixing bowl
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Tongs
8. Knife
9. Cutting board
10. Spoon or whisk (for mixing sour cream and flour)
11. Ladle (for serving)

FAQ

• How do I properly season the chicken?The chicken pieces should be seasoned with salt and freshly ground black pepper on all sides prior to being browned.
• Can I use smoked paprika instead of sweet paprika?Paprika that has been smoked has a distinctive flavor profile. And while it can lend a certain depth of flavor to a dish, it sometimes can lend too much flavor and can easily overpower the simple, traditional taste of deviled eggs.
• What’s the best way to prevent the sour cream from curdling?The essential thing is to temper the sour cream. Mix it with a bit of the hot broth before adding it to the pan, and make sure the heat is on low.
• Can I make this dish in advance?Indeed, Chicken Paprikash can be prepared a day in advance. The tastes blend wonderfully, rendering it even more delectable upon reheating.
• Is it necessary to add the green bell pepper?You can omit the green bell pepper. It can lend fresh flavor and bright color, but it is traditional to make the dish without it.
• What can I serve with Chicken Paprikash?Dumplings, noodles, or rice are typically served with this dish to soak up the saucy part.
• How can I thicken the sauce if needed?If the sauce is too thin, combine more flour with a little bit of cold water to make a slurry, then slowly stir it into the simmering sauce.

Chicken Paprikash Austrian Style Paprikahendl Recipe Substitutions and Variations

Olive oil or butter can be used in place of vegetable oil for a deeper flavor.
You can use Spanish paprika in place of Hungarian sweet paprika, but make sure that it’s not smoked unless you want that flavor.
Vegetable broth can be used in place of chicken broth, along with a dissolved bouillon cube and hot water.
Greek yogurt can be used instead of sour cream for a lower-fat option.
Fresh parsley could be replaced with fresh dill or cilantro for a different aromatic touch. Fresh dill could be used in place of fresh parsley for a different aromatic touch. Cilantro could also be substituted, yielding an aromatic twist.

Pro Tips

1. Paprika Infusion To maximize the flavor of your paprika, toast the Hungarian sweet paprika (and hot paprika, if using) in a dry pan for about 1-2 minutes over medium heat before steeping it in the liquid. This will enhance its depth and aroma, giving your dish a richer taste.

2. Searing Technique When browning the chicken, avoid overcrowding the pot. Sear in batches if necessary to ensure that each piece is nicely browned. This caramelization is essential for developing a deep, savory flavor base for the dish.

3. Onion Consistency Make sure to finely chop the onion so that it almost melts into the sauce as it cooks. This will ensure a smoother sauce and a more homogenous distribution of flavors.

4. Sour Cream Addition Temper the sour cream before adding it to the pot to prevent curdling. You can do this by mixing a couple of spoonfuls of the hot sauce into the sour cream mixture before adding it to the pot. This gradual increase in temperature will help it blend smoothly.

5. Rest for Richness After cooking, let the dish sit covered for about 10 minutes off the heat before serving. This resting period allows the flavors to meld together and the chicken to remain juicy and tender.