This post contains affiliate links for products we love. Fusion Craftiness earns a small commission on these links at no cost to you.
An easy weeknight chicken dinner recipe spiced up with creamy Hungarian paprika sauce. It’s a flavor riot in your mouth. Not too spicy so the whole family can enjoy! Easy enough for weeknights and new cooks but fancy enough for Sunday dinner.
Even though I get excited when trying new cuisines, I try not to gush… too much.
Today is an exception. This SAUCE! It could be a beverage. I would drink it.
This Paprika Sauce is my new favorite sauce for these reasons; easy to make, few ingredients, amazing flavor, can pour it on almost ANYTHING and call it dinner.
I adapted this sauce recipe from Jeff Smith’s The Frugal Gourmet – on Our Immigrant Ancestors. This book is out of print so it can be hard to find. If you google it and click on the shopping tab you can find one like I did here. If you really dig this website, I would say that you really need THIS book. It is one of the most influential books that created this blog. The other book would be Rick Steve’s Europe Through the Back Door, which encouraged me to dive in to traveling, thus falling in love with regional cuisine.
RESOURCES
Zucchini by Wikipedia
Where do you source your cookbooks? Do you have any or just source from the internet?
I’m a fan of books. I spent much of my childhood in libraries, way before this internet thing ever happened. I wonder if the younger generations are less likely to read paper when they have a computer in their back pocket to source anything on a whim. If you would have told me about smart phones while I was inserting a dime into the pay phone at 7-11, I would have thought you were spending too much time at the movie theaters watching Star Wars.
About hungarian cuisine
Like all World territories, the area we know as Hungary has been conquered and settled several times over. This resulted in a culinary melting pot delivered by various invaders and influenced by regional agricultural abundance.
Unlike other eastern European countries, Hungary developed their cuisine through influences from Western Russia, Hapsburg Austria and Italy! The first two influences developed through military invasions. The third, through marriage to an Italian princess.
why you need this recipe
This recipe combines a classic French cooking technique with a traditional Hungarian sauce adapted to my usual canned short-cuts to make a robust but easy meal that can be made on a weeknight but fancy enough for Sunday dinner.
This sauce can be poured on any meat or starch. Enjoy this versatility and let me know in the comments below on how you used it.
Bon Appetit!
How to make this recipe
Serve With These Great Side Dishes
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Easy Hungarian Paprika Chicken
An easy weeknight one-pan chicken dinner recipe spiced up with Hungarian paprika sauce. It's a flavor riot in your mouth. Not too spicy so the whole family can enjoy! Easy enough for weeknights and new cooks, but fancy enough for Sunday dinner.
Ingredients
- 2 Tbs cooking oil, divided
- 3-4 lb bone-in, skin-on chix thighs or drum sticks
- salt to taste
- 1 cup Anaheim peppers seeds and stem removed, chopped
- 1 cup yellow onion, diced
- 1 1/2 Tbs Hungarian Sweet Paprika
- 1 Tbs garlic, minced
- 1 tsp chix base, either paste, granules or cubes
- 15 oz can diced tomatoes
- 1/2 tsp black pepper
- 1 cup sour cream
GARNISH
- Parsley
Instructions
- Preheat oven to 450F.
- Season chicken with salt. Heat oil in a large cast-iron skillet or an enameled cast-iron dutch oven on medium high. Nestle chicken skin side down, and cook 4 minutes. Use a splatter screen to reduce mess. Reduce heat to medium; continue cooking skin side down, occasionally rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Transfer to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
- While chicken is cooking on the stove top and oven, prepare the Paprika Sauce.
- PAPRIKA SAUCE
- In a medium saucepan, add oil and heat over medium heat. Add onions and Anaheim chilies, stir often and cook until soft, about 5 minutes.
- Add the paprika, garlic and chix base. Stir and cook for two more minutes.
- Add tomatoes and black pepper. Continue cooking while stirring frequently for ten minutes.
- Add contents to food processor and process until smooth.
- Add sour cream and process until mixed.
- Pour Paprika Sauce over cooked chicken. Garnish with chopped parsley and serve.
Hannah
Sunday 18th of July 2021
You’re, right, the sauce is delicious! It tasted great on the chicken (and green beans too).