upscaled hungarian chicken paprikash
This recipe usually is made with skin on chicken legs and thighs by substituting skinless boneless chicken breast makes the sauce less greasy. I like the Mexican Crema because it tends to be less sour the regular sour cream and the creme fraiche gives it an extra creaminess that tastes so smooth. The Black truffle sea salt sprinkled on top gives it a touch of earthiness. All in all a delicious super easy dish.
yield
4 serving(s)
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For upscaled hungarian chicken paprikash
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2 Tbspbutter
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1 Tbspolive oil
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2chicken breast cut into strips
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2 lgonions sliced
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4 clovegarlic minced
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2 cchicken stock
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2 Tbsphungarian sweet paprika
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1/4 tspcayenne pepper
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1 cmexican crema or sour cream
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1 ccreme fraiche
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8 ozegg noodles
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1 Tbspbutter
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black truffle sea salt for finishing
How To Make upscaled hungarian chicken paprikash
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1Let the crema or sour cream and creme fraiche come to room temp before using so it won't curdle when add to the sauce. Place the 2 tbsp butter and olive oil in a large skillet. Season the chicken with salt and pepper. Brown the chicken in batches on both sides. Then remove to plate and set aside.
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2Add the onions to the skillet. Cook for about 5 minutes until browned. Add the garlic cook another minute. Add the chicken stock, paprika, and cayenne pepper. Add the chicken back in. Cook until chicken is cooked through. Remove the chicken again to a plate and set aside.
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3Stir in the Mexican crema or sour cream. Once this is all incorporated add the creme fraiche. Stir again until smooth. Add the chicken back in and let cook until warmed through
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4Cook the noodles in salted boiling water. Drain and mix with 1 tbsp. butter. Serve the chicken and sauce over the noodles and sprinkle a touch of Black truffle sea salt on top
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