Chicken Paprikash Recipe
Tender chicken breast slow-cooked in a rich, silky paprika cream sauce that's bold, aromatic, and deeply flavorful. Served over warm, buttery polenta-it's Hungary on a plate.
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Ingredients
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Chicken Paprikash
Polenta
Method
Chicken Paprikash Preparation
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add minced garlic and sauté for another minute until fragrant.
Brown the Chicken
Season the chicken breasts with salt and black pepper. Add them to the skillet, browning on both sides for 5-7 minutes. They do not need to be cooked through at this point.
Add Paprika and Broth
Sprinkle the sweet paprika over the chicken and quickly toss to coat. Pour in the chicken broth and bring to a gentle simmer. Cover and reduce heat to low, cooking for about 30-40 minutes until the chicken is tender.
Make the Cream Sauce
Once the chicken is cooked, remove it from the skillet and set it aside. Stir the sour cream into the sauce, mixing well until smooth. Return the chicken to the skillet and simmer for an additional 5 minutes to heat through.
Polenta Preparation
Boil the Water
In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil.
Add Cornmeal
Once boiling, gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and continue to stir for about 20-25 minutes until the polenta is thick and creamy.
Finish the Polenta
Stir in the butter and Parmesan cheese until melted and well combined. Remove from heat.