Hungarian chicken paprikash with tarhonya (egg barley)

Hungarian chicken paprikash with tarhonya (egg barley) is a classic Hungarian dish that features tender chicken cooked in a creamy paprika-infused sauce and served with a side of tarhonya, a type of small, egg-based pasta. Here’s a basic recipe for this delicious dish:

Ingredients:

For the Chicken Paprikash:

• 4 bone-in, skin-on chicken thighs or drumsticks
• 1 large onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons sweet Hungarian paprika (adjust to taste)
• 1 teaspoon hot Hungarian paprika (adjust to taste, optional)
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup sour cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

For the Tarhonya:

• 1 cup tarhonya (egg barley)
• 2 tablespoons butter
• Salt to taste

Instructions:

1. Start by preparing the chicken paprikash:
2. In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onions and cook until they become translucent.
3. Add the chicken pieces to the skillet and brown them on all sides. This should take about 5-7 minutes.
4. Once the chicken is browned, add the sweet Hungarian paprika and optional hot paprika. Stir well to coat the chicken evenly with the paprika.
5. Add the finely chopped red bell pepper and minced garlic to the skillet, and continue to sauté for a few minutes.
6. Pour in the chicken broth, and season with salt and pepper to taste. Stir well, then cover the skillet and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
7. In a separate bowl, mix the sour cream with a few tablespoons of the cooking liquid from the skillet. This helps to prevent the sour cream from curdling when added to the hot mixture.
8. Gradually add the sour cream mixture to the skillet, stirring constantly, until the sauce thickens and is well combined with the chicken and peppers. Be careful not to let it boil after adding the sour cream.
9. While the chicken is simmering, prepare the tarhonya:
10. In a separate pot, melt the butter over medium heat. Add the tarhonya and toast it until it becomes golden brown, stirring constantly to avoid burning. This should take about 5-7 minutes.
11. Add enough water to the tarhonya to cover it completely, season with salt, and simmer until it’s tender and the liquid is absorbed, similar to cooking pasta.
12. Serve the chicken paprikash over a bed of tarhonya, garnish with chopped parsley, and enjoy!

Hungarian chicken paprikash with tarhonya is a comforting and flavorful dish that captures the essence of Hungarian cuisine. Adjust the level of spiciness to suit your taste, and you’ll have a hearty and satisfying meal.