The first time I had Hungarian Paprika Chicken my daughter was in the 3rd grade. I went to a school event where families shared a recipe from their ethnic heritage. A good friend of my daughter's parents are from Hungary and they made this dish.
Well, their version was creamy. I have a kid who is severally lactose intolerant, so we added sour cream individually. It works well, of course you can just add it into the entire dish when the dish is done cooking.
Hungarian Paprika Chicken is a very simple dish that has wide taste appeal. It is basically just chicken, onions, tomatoes, peppers and Hungarian Paprika. You can add potatoes or not. It is delicious served over egg noodles too. I used fire roasted peppers to kick the flavor up a bit, but you can use plain roasted or even fresh red peppers.
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Slow Cooker Hungarian Paprika Chicken
Prep Time: 15 minutes
Cook Time: 6 hours on low
Keywords: slow-cooker entree gluten-free chicken Hungarian
Ingredients (6 to 8 servings)
- 2 pounds baby potatoes cooked in microwave for 5 minutes on high
- 3 pounds chicken thighs, boneless, skinless
- 1 cup chicken broth
- 1 onion chopped
- 1 jar fire roasted red peppers chopped about 12 ounces
- 1 28 ounce can diced tomatoes
- 2 tablespoons Hungarian Paprika
- 1 teaspoon of salt and pepper
- 2 tablespoons melted butter
- Garnish: sour cream and fresh parsley
1) Microwave potatoes on high for 5 minutes then put them in the bottom of the slow cooker.
2) Mix together: chicken broth, butter, paprika, salt, pepper, diced tomatoes and peppers.
3) Put the chicken on top of the potatoes and pour the chicken broth mixture over the pieces getting some sauce on all of chicken.
4) Cook on low for 6 hours.
5) Garnish with sour cream and fresh parsley.
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