Chicken Paprika

Chicken Paprika is the common name for a classic Hungarian dish called chicken paprikash (paprikás). This hearty comfort dish will warm you from the inside out. Traditionally made from braised chicken parts—bone-in, skin-on thighs, drumsticks, etc.), and served over noodles or rice. My recipe is a quick and easy version that can be on the table in less than 30 minutes. Diced chicken, onion, celery, carrot, salt, pepper, a splash of chicken broth, sour cream, and, of course, the star ingredient—Hungarian Paprika. The bite-size chicken pieces  (as opposed to whole thighs or legs) cook quickly and makes this rustic dish easy to eat—the ultimate comfort food.

All About Paprika

The star ingredient of this dish is the dried paprika pepper ground into powder. Unlike the dull red flakes from an old lifeless spice, high-quality paprika (look for imported Hungarian paprika) for rich complex flavor and bright red color.

There are varieties of peppers that fall under the umbrella of paprika. Ranging from sweet, spicy, and even smoked categories of paprika, each variety has its own flavor profile.

• Sweet Paprika—most paprika not labeled differently is this mild spice and is perfect for use in so many dishes. It gives a bright red splash to foods that it is sprinkled on and a bright, slightly sweet and floral note to foods. 
• Spicy Paprika—a blend of chile peppers (mild and hot like cayenne) to kick up the heat level. Hungarian paprika is labeled spicy, while the Spanish variety is labeled Pimentón picante. They are interchangeable, and manufacturers have different heat levels so experiment with the type you prefer. If a recipe calls for spicy paprika and you don’t have some, you can substitute it with regular paprika and a small pinch of cayenne pepper.
• Smoked Paprika—this charred spice is distinctive in its smoky flavor which makes it unique. There really isn’t a workaround for this spice if you don’t have any. It is perfect for barbecue dishes or to add a deep smoky note to a sauce or any other dish. Also called Pimentón de la Vera (Pimentón ahumado picante) if choosing Spanish version.

Like all other spices, store paprika in an airtight container away from heat and out of sunlight since both conditions leach the flavor from any spices. To amp up the flavor of paprika, add it to oil or other liquid and gently heat to bloom the spice and expose the full potential, but be careful to not let it get too hot as the spice can easily burn.

Use Mire Poix for Chicken Paprika

Mirepoix (pronounced meer-PWAH) is a classic French cooking term made by sautéing onions, celery, and carrots in butter or oil. Named for a French Duke Charles Pierre Gaston François de Lévis, the Duke of Mirepoix whose chef made this a standard in French cuisine and named it after his employer. 

The ratio is 2 parts onions, 1 part celery, and 1 part carrots. Whether the mirepoix is cooked first in a pan or after the meat has been cooked varies by recipe. It is a fundamental step that gives a complex flavor to foods that is far more than the flavors of the three ingredients alone.

While the mirepoix ratio stays the same, the size of the vegetables varies depending on type of dish you will be making. Make sure to cut the vegetables the same size in order to have them cook evenly.

• Sauteed recipes—cut vegetables into 1/4” – 1/2“ pieces
• Soups, stews or braises—cut vegetables into 1/2” – 1“ pieces
• Stocks or blended soups—cut vegetables into 1” – 2“ pieces

Other cuisines have their own version of mirepoix. Check out this post to learn all about the holy trinity—onion, celery, and green pepper.

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