Paprika is an ingredient closely associated with Hungarian cuisines. This makes it appealing for me to use in new dishes I try, because of my Hungarian background.
But where to start or how to use it? Well, what I am simply calling Chicken Paprika is just a very easy dish to cook where paprika is the star of the show. As with most seasoning I use, I have a small cylinder of ground paprika that is very convenient. To be honest, when I was cooking I was completely guessing how much paprika to use. However, this wasn’t a disastrous move because the final result was delicious. My second attempt at it confirmed the right quantity to use.
The idea to make this dish came when I was looking through one of my recipe books. I saw the title and picture and thought maybe this is something I could try without even reading this recipe. So ta-dah here is how to make chicken paprika…
- One onion
- One red pepper
- Red wine
- Crème Fraiche
- Chicken (to dice)
To start with dice the onion (I use half an onion to be resourceful). In a little olive oil fry the onion on a low to medium heat.
Whilst the onion slowly cooks away, dice up the pepper. Your preference whether to go for small and large chucks. Add the pepper to the pan.
Dice your chicken into small pieces so it cooks through a lot quicker. Add to the peppers and onion and turn up the heat to medium-high. Season with salt and pepper.
After a few minutes turn the chicken over and add some red wine. Not too much wine, I’d say 3-4 tablespoons as a measurement but I just pour straight in the pan. Your choice whether to take a sip of the wine from the bottle at this point! I’m not particular with what wine to use, but for the purposes of this recipe and future ones, I use a small bottle of red Primitivo Salento.
After a few more minutes for the chicken and wine to cook together, sprinkle in two tablespoons of paprika. Mix the pan and the dish will go transform in colour and flavour.
Add two tablespoons of crème fraiche and steer into the pan. This will give you your creamy sauce.
And there we have Chicken Paprika. Nothing too fussy about it, all in one pan and totally satisfying to eat. If you give it a try let me know how it went.
Have you made chicken paprika?
Do you use paprika in a different way?
No need for postcards, feel free to leave a comment…