Entrée: Hungary – Paprikás Csirke (Chicken Paprikash)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

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

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.