Hungarian Chicken and Salami Paprikash
Chicken and salami simmer in a rich gravy of onions, tomatoes and peppers, then served with sour cream for a traditional Hungarian dish.
- 2 tbsp (30 mL) canola oil
- 8 small bone-in chicken thighs (3 lb/1.5 kg)
- 1/2 tsp (2 mL) each salt and pepper
- 1 onion, sliced
- 1 red pepper, sliced
- 2 cloves garlic, minced
- 4 tsp (20 mL) Hungarian paprika
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) reduced-sodium chicken broth
- 1 cup (250 mL) strained puréed tomatoes (passata)
- 4 bay leaves
- 4 oz (125 g) Mastro® Hungarian Salami, chopped
- 1 cup (250 mL) sour cream, divided
- 2 tbsp (30 mL) finely chopped fresh parsley
- Pat chicken dry with paper towel; season with salt and pepper. Heat oil in large high-sided skillet or Dutch oven set over medium heat; cook chicken in batches for 8 to 10 minutes or until browned all over.
- Transfer chicken to plate; keep warm. In same skillet, cook sliced onions, peppers, garlic and paprika for 5 to 8 minutes or until slightly softened. Sprinkle flour over top; cook for 1 minute.
- Slowly whisk in broth. Stir in tomatoes and bay leaves; bring to boil. Add chicken and salami to pan. Reduce heat to medium-low; simmer for 25 to 35 minutes or until chicken is tender and cooked through and sauce is thickened.
- Reduce heat to low. Whisk together half of the sour cream with 1/2 cup (125 mL) sauce. Stir back into sauce; cook for about 1 minute or until sauce is heated through (do not boil). Remove and discard bay leaves. Sprinkle with parsley; serve with remaining sour cream.
- Tip#1: Serve on a bed of noodles, potatoes or rice.
- Tip#2: Alternatively, use boneless chicken thighs.