She Strengthens

The Heart of Hungarian Cuisine: Paprikash

When it comes to traditional Hungarian cooking, one dish stands out as a staple: paprikash. This rich and flavorful stew is a testament to the country’s culinary heritage, and its secret ingredient is none other than high-quality Hungarian paprika.

The Paprika Difference

While many may think that paprika is just a generic spice, Hungarians know that there’s a world of difference between good-quality paprika and the bland, generic variety. Sweet or hot, Hungarian paprika adds a depth of flavor that’s hard to replicate with other spices.

A Family Recipe

Our recipe for paprikash comes from Carole Orlow, as featured in Judy Bart Kancigor’s book “Cooking Jewish.” This dish is a testament to the power of family recipes, passed down through generations and shared with love.

The Recipe

Serves 4

Ingredients:

• 1 chicken (3 1/2 to 4 pounds), cut into 8 pieces, rinsed and patted dry
• Kosher salt to taste
• Freshly ground black pepper to taste
• Garlic powder to taste
• Dried oregano to taste
• Sweet or hot Hungarian paprika
• 4 tablespoons olive oil
• 2 medium-size onions, finely chopped
• 2 to 3 cloves garlic, crushed
• 1 can (28 ounces) whole tomatoes, coarsely chopped, juices reserved
• 1 can (6 ounces) tomato paste
• 1/4 teaspoon red pepper flakes
• 2 large green bell peppers, stemmed, seeded, and chopped
• 1 pound white mushrooms, sliced
• 1 cup nondairy sour cream (optional)
• Hot cooked egg noodles, for serving

Preparing the Chicken

Season the chicken on both sides with salt, pepper, garlic powder, and oregano. Finish with a liberal sprinkling of paprika, depending on your desired level of heat.

Building the Stew

Heat oil in a Dutch oven over medium heat and cook the onions until soft. Add the garlic and cook for an additional minute. Transfer the onion mixture to a plate and set aside.

Raise the heat to medium-high and add the remaining oil to the pot. Brown the chicken pieces on both sides, then remove them from the pot.

The Sauce

Stir in the tomatoes, tomato paste, onion mixture, and red pepper flakes. Return the chicken to the pot, making sure it’s covered in the sauce. Simmer, covered, for 30 minutes. Add salt and pepper to taste.

Adding the Finishing Touches

Add the bell peppers and mushrooms to the pot and continue to simmer, covered, until the chicken is cooked through. Just before serving, remove the chicken from the pot and keep it warm. Add the sour cream, if using, to the sauce and heat it over medium-low heat. Serve hot, spooning the sauce over the chicken and noodles.