Once upon a time, in the golden age of explorers, a curious little pepper made the long journey from the Americas to Europe. Spain was the first to fall in love with its bold spirit, drying and grinding it into a smoky red powder. But it was Hungary that gave paprika its soul — coaxing sweetness, heat, and richness from the peppers like an artist blending colors. From hearty goulash pots to smoky Spanish paellas, paprika became the secret brushstroke that turned simple dishes into unforgettable feasts. Today, whether sweet, hot, or smoky, paprika is still the spice that tells the story of adventure, adaptation, and pure deliciousness.
Hungarian Chicken Paprika
A Recipes with this Magic Herb
Ingredients:
- 2 lbs chicken thighs (bone-in, skin-on for flavor)
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon hot paprika (optional, for a kick)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons oil or butter
- Salt and pepper to taste
Steps:
- Heat oil in a large skillet over medium heat. Sauté onions until soft and golden.
- Add garlic and stir for 30 seconds.
- Remove the skillet from heat (important!) and stir in the paprika — this prevents it from burning and turning bitter.
- Add the chicken, coating it with the paprika-onion mixture.
- Return to heat, add chicken broth, cover, and simmer for about 40 minutes until chicken is tender.
- In a small bowl, mix the sour cream with the flour, then slowly stir into the skillet.
- Simmer gently (do not boil) for another 5–7 minutes until sauce thickens.
- Serve over egg noodles, rice, or dumplings.
