CHICKEN PAPRIKASH

As an ode to our Rivers of the World cruise for 2024, we’re sharing an authentic Hungarian recipe that we serve onboard the S.S. Beatrice, a Super Ship in the Rivers of the World fleet. Chicken Paprikash is a popular national dish named for its generous use of the country's most famous spice, paprika.

Ingredients

2 tbsp oil (or lard for optimal authenticity)

3 lbs bone-in skin-on chicken thighs

2 large onions

3 cloves garlic

2 Roma tomatoes

Fresh sweet peppers (to preference)

¼ cup ground sweet Hungarian paprika

Salt and pepper to taste

Chicken broth

¾ cup sour cream

¼ cup heavy cream

3 tbsp all-purpose flour

Preparation

1. Heat oil in a heavy pot and brown the chicken on all sides (skin down first). Transfer the chicken to a plate.

2. Add the onions to the pot and fry until golden brown. Add the garlic, tomatoes, and peppers and fry for 2-3 minutes.

3. Remove the pot from heat (this is important!) and stir in the paprika, salt, and pepper.

4. Return the chicken to the pot and place it back over the heat. Pour in enough chicken broth to mostly cover the chicken, then bring to a boil. Once boiling, cover and reduce the heat to a simmer for 40 minutes. Remove the chicken and transfer it to a plate.

5. In a small bowl, stir together the sour cream, heavy cream, and flour, then stir the mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a few minutes until the sauce thickens. Adjust seasonings to taste, and return the chicken to the sauce to reheat at a simmer.

Serves 6