Chicken parpikash (Paprikaš) originates in Hungary, a dish packed with the summer-flavors of deep red peppers, and Moorish smoked paprika. It’s always best to use chicken on the bone for this dish, I recommend using chicken thighs and/or drumsticks. When they cook slowly in this sharp and creamy sauce, the meat simply falls from the bone. Paprikaš has, like so many dishes, been adopted into the traditional Croatian kitchen cookbook. Most popular in the north and north-east of the country (giving its closeness to Hungary), paprikaš is traditionally served with široki rezanci (wide noodles), a little like pappardelle, but shorter and wider. This is the definition of summer comfort food, and it’s even more comforting to know how easy it is to make.
Chicken in creamy paprika sauce (Pileći Paprikaš)
What you need
150 g red peppers, diced finely
200 g onion, finely diced
2 clove of garlic, crushed
150 g fresh tomatoes, chopped
2 tsp. sweet paprika
1 tsp. smoked paprika
1 tsp. concentrate
2 tsp. corn flour
70 ml white wine
100 ml water
150 g sour cream
600 g chicken thigh, leg, and wing
Season the chicken well with salt and pepper. Sear in a hot pan, until the meat is golden brown, and set aside.
In the same pan, sweat the garlic and onion along with the thyme, until slightly golden in color, scraping off all the brown pieces from the bottom of the pan.
Add the peppers and sauté for a few minutes. Return the chicken to the pan, skin side down and add the wine, water, both paprika, salt and pepper. Cover the pan and cook slowly for 25 minutes.
Mix the sour cream with the cornflour and tomato concentrate and add to the pan. Turn the heat down to its lowest setting and cook for a further 10 minutes. The sauce should be rich and thick.
Just before serving, add the fresh tomatoes and basil, and check for seasoning. Serve over cooked pasta. Enjoy