When Adam and I went to Budapest with his family a few years ago, I learned what a big deal paprika is to Hungarians. What a delicious, big deal. And yet I’ve never cooked anything remotely Hungarian before. But I saw this recipe in the December ’11 issue of Food Network Magazine, and while I’m sure that is not the best source for authentic cuisine of other lands I decided to give it a try. It turned out fantastically, a delicious and easy chicken stew with a faintly tomato-like flavor that comes entirely from good quality Hungarian paprika.
I made changes, because I always do, so the original recipe is here. Below are my changes.
Chicken Paprikash (adapted from Food Network Magazine)
Serves: 4
Kosher salt
6 slices bacon, diced
1 medium onion, chopped
1 red bell pepper, chopped (I didn’t have green)
1/4 cup all-purpose flour
2 tablespoons paprika (Hungarian if you can find it, Whole Foods definitely sells it)
1/2 teaspoon dried oregano (I forgot to buy marjoram)
1 1/2 pounds skinless, boneless chicken breasts, cut into big strips (Adam won’t go near dark meat)
2 cups low-sodium chicken broth
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons chopped fresh parsley