Entrée: Hungary – Paprikás Csirke (Chicken Paprikash)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts (halal-certified), about 1.25 lb total (570 g total)
2 tbsp (30 ml) Hungarian sweet paprika
1 large onion, sliced (or 4–5 green onions, white and light-green parts sliced)
2 tbsp (30 ml) olive oil
2 tbsp (30 g) salted butter
1 cup (240 ml) chicken broth
1 / 2 cup (120 ml) sour cream (optional, for finishing)
Salt, to taste
Ground black pepper, to taste
Butter lettuce leaves (to serve)

Show original ingredient measurements

2 bone-in chicken breasts (halal-certified), about 1.25 lb total (570 g total)
2 tbsp Hungarian sweet paprika
1 large onion, sliced (or 4–5 green onions, white and light-green parts sliced)
2 tbsp (30 ml) olive oil
2 tbsp (30 g) salted butter
1 cup (240 ml) chicken broth
1 / 2 cup (120 ml) sour cream (optional, for finishing)
Salt, to taste
Ground black pepper, to taste
Butter lettuce leaves (to serve)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season chicken with salt, black pepper and 1 tbsp (15 ml) paprika.
2. Heat olive oil and 1 tbsp (15 ml) butter in a deep skillet over medium-high heat; brown chicken on both sides, then remove and set aside.
3. Add sliced onions (or green onion whites) to the skillet and sauté until soft, about 5 minutes.
4. Stir in remaining paprika quickly (to bloom the spice), then add chicken broth and return chicken to the pan.
5. Cover and simmer gently 25–30 minutes until chicken is cooked through and sauce has thickened.
6. Stir in sour cream off the heat (if using) and remaining butter; adjust salt and pepper.
7. Serve the chicken with pan sauce and butter lettuce on the side for a fresh contrast.

1. Season chicken with salt, black pepper and 1 tbsp paprika.
2. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat; brown chicken on both sides, then remove and set aside.
3. Add sliced onions (or green onion whites) to the skillet and sauté until soft, about 5 minutes.
4. Stir in remaining paprika quickly (to bloom the spice), then add chicken broth and return chicken to the pan.
5. Cover and simmer gently 25–30 minutes until chicken is cooked through and sauce has thickened.
6. Stir in sour cream off the heat (if using) and remaining butter; adjust salt and pepper.
7. Serve the chicken with pan sauce and butter lettuce on the side for a fresh contrast.