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Hungarian Chicken Paprikash

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A comforting dish featuring tender chicken in a rich, velvety sauce made with sweet and smoky paprika, finished with creamy cashew.

Ingredients

Scale
  • 1 cup raw cashews
  • 2 cups water (divided)
  • 2 tbsp oil
  • 2 medium chickens (each cut into 8 pieces)
  • 1 large onion (chopped into ½-inch pieces)
  • 4 cloves garlic (roughly chopped)
  • ¼ cup paprika
  • ¼ tsp Aleppo pepper flakes (or ground black pepper)
  • ⅛ tsp smoked paprika
  • 2 cups chicken stock
  • 1 cup crushed or chopped canned tomatoes

Instructions

  1. Soak the cashews in a bowl covered with 1 cup of water for about 5 hours.
  2. Prep the Instant Pot by pressing “sauté” and setting the timer for 30 minutes. Add oil when hot.
  3. Brown the chicken in batches for about 4 minutes per side until well-browned. Transfer to a large pan or platter.
  4. Sauté onions and garlic in the pot for 3 minutes until the onion becomes translucent.
  5. Incorporate paprika, Aleppo pepper, and smoked paprika. Cook for 30 seconds, stirring constantly.
  6. Deglaze the pot by adding chicken stock and scraping browned bits from the bottom.
  7. Add crushed or chopped tomatoes and stir well.
  8. Layer the chicken in the pot, placing dark meat at the bottom and layering white meat on top.
  9. Seal and cook by closing the lid, ensuring the steam release handle is set to “sealing.” Cook for 14 minutes.
  10. Release the pressure by turning the steam release handle to “venting” when cooking is complete.
  11. Finish cooking the sauce by removing the chicken once pressure is released. Cook sauce for 5 minutes to thicken.
  12. Add the cashew cream into the sauce and cook for 1 minute. Pour over chicken.

Notes

Serve with fluffy egg noodles or warm bread, garnished with fresh parsley or dill. Store leftovers in an airtight container for up to 3 days, or freeze in portions for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/hungarian-chicken-paprikash/

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