I’m ¼ Hungarian. I actually don’t know a lot about Hungarian culture because my family did such a great job assimilating to American culture. However, the one thing that did survive is a lot of traditional Hungarian dishes. Chicken Paprikash is one of my favorites and I’m excited to have a gluten free version of this recipe.
Speaking of my grandparents and cooking, my grandfather was an engineer and always got upset at my grandmother for not measuring out her spices. One day she took the spice she had measured in her hand and put it in a measuring spoon. It measured exactly what it was supposed to be. After that, he didn’t comment about her measuring anymore.
The type of paprika you use matters. You absolutely must use Hungrian paprika with this recipe. Otherwise it won’t taste right! Other paprikas are much more sweet and Hungarian paprika is more spicy. Using other paprika will give it a different taste profile which I’m not convinced would be any good.
Ingredients for Chicken Paprikash:
2 Chicken Breasts
3 tbsp Butter
1 Onion
4 cloves of Garlic
2 cups Stock
1 ½ tbsp Beef Gelatin Powder
1 tsp Tallow
1 tbsp Hungarian Paprika
½ tsp Salt
Directions for Chicken Paprikash:
To a large pan, add butter and allow to warm.
Salt and pepper both sides of the chicken breasts. When pan is hot, add chicken and brown both sides.
Cut onion in half and slice. Peel garlic and roughly chop. Remove the chicken from the pan. Add the onions to the pan and cook. Scrap any browned chicken bits off the bottom of the pan onto the onions. Add garlic to pan.
Add stock to the pan with the onions and warm thoroughly. Once it has reached blood temperature, add in beef gelatin powder and stir to mix.
While the gelatin is activating, toast the paprika. Add tallow to a small pot and turn to medium heat. Once hot, add the paprika and toast until the paprika smells fragrant.
When the paprika is fragrant, add to the pan with the onions
Deglaze the paprika pan with some of the stock mixture to make sure you get all the paprika out. Add salt. Stir for a few minutes and allow to reduce so that it thickens.
Add the chicken back in and settle it into the paprika mixture. Cook chicken for 15-30 minutes depending on how thick your chicken is until a thermometer reads 170.
Serve over gluten free noodles, rice, or cauliflower mashed potatoes.
Chicken Paprikash
Ingredients
- 2 Chicken Breasts
- 3 tbsp Butter
- 1 Onion
- 4 cloves of Garlic
- 2 cups Stock
- 1 ½ tbsp Beef Gelatin Powder
- 1 tsp Tallow
- 1 tbsp Hungarian Paprika
- ½ tsp Salt
Instructions
- To a large pan, add butter and allow to warm.
- Salt and pepper both sides of the chicken breasts. When pan is hot, add chicken and brown both sides.
- Cut onion in half and slice.Peel garlic and roughly chop. Remove the chicken from the pan. Add the onions to the pan and cook. Scrap any browned chicken bits off the bottom of the pan onto the onions. Add garlic to pan.
- Add stock to the pan with the onions and warm thoroughly. Once it has reached blood temperature, add in beef gelatin powder and stir to mix.
- While the gelatin is activating, toast the paprika. Add tallow to a small pot and turn to medium heat. Once hot, add the paprika and toast until the paprika smells fragrant.
- When the paprika is fragrant, add to the pan with the onions
- Deglaze the paprika pan with some of the stock mixture to make sure you get all the paprika out. Add salt. Stir for a few minutes and allow to reduce so that it thickens.
- Add the chicken back in and settle it into the paprika mixture. Cook chicken for 15-30 minutes depending on how thick your chicken is until a thermometer reads 170.
- Serve over gluten free noodles, rice, or cauliflower mashed potatoes.
