Fare With A Flair: Hearty Hungarian stew delicious and comforting

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Travel has a wonderful way of reuniting us with dishes that we may not have enjoyed for a long time. 

Such was the case when I visited Europe this summer and had the pleasure of enjoying some long-forgotten Hungarian dishes. 

One that stood out was chicken paprikash. This hearty stew has chicken in a rich sauce that features paprika, peppers, onion and sour cream. While I used sweet bell peppers in the recipe below, you can also use green or yellow peppers or a combination of all. 

It’s fantastic served with buttered egg noodles, and if you’re really ambitious you could make homemade spätzle.  Mashed potatoes are another welcome option. 

Leftovers reheat well, if warmed up gently. This is a delicious, comforting dish to welcome in the cooler weather. 

Chicken Paprikash

(Serves 6) 

2 tbsp. (25 ml) butter 

2 Tbsp. (25 ml)  vegetable oil 

8 – boneless skinless chicken thighs cut into 2- inch (5 cm) pieces (about 1.5 lbs)

1 large onion, diced  

1 sweet red bell pepper, cored and finely diced (also can use a combination of red and green pepper) 

2 cloves garlic, minced  

1 – 14 oz. (398 ml) can diced tomatoes 

2 Tbsp. (25 ml)  paprika (preferably Hungarian)

1/2 cup (125 ml) chicken broth 

1 Tbsp.  (15 ml) flour 

½ cup (125 ml) full fat sour cream

¼ cup (50 ml) chopped parsley

Cooked broad egg noodles for serving or spätzle 

Directions:

1. Heat butter and oil in a large frying pan or saute pan over medium high heat.

2. Season chicken lightly with salt and pepper. 

3. Cook chicken on all sides until light golden in colour. 

4. Add onion and continue to cook until onion starts to soften. 

5. Stir in garlic and pepper and cook a further 2 minutes. 

6. Add tomatoes along with paprika and chicken broth. Bring to a gentle simmer. Cook for 5 minutes.

7. Combine flour with enough water to make a loose paste.  Stir into paprikash and continue to simmer for a further 10 minutes. Stir in sour cream and heat through. 

8. Season with salt and pepper to taste. Garnish with parsley. 

9. Serve over cooked buttered egg noodles or spätzle.