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Hungarian Chicken Paprikash

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A comforting and rich Hungarian Chicken Paprikash with tender chicken and a creamy cashew sauce, enhanced by the warmth of paprika.

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)
  • â…› tsp smoked paprika
  • 2 cups chicken stock
  • 1 cup crushed or chopped canned tomatoes

Instructions

  1. Soak the cashews about 5 hours before cooking the chicken by placing them in a bowl and covering with 1 cup of water.
  2. Prepare the Instant Pot by pressing ‘sauté’ and setting the time for 30 minutes. Once hot, add the oil.
  3. Brown the chicken in batches for about 4 minutes per side until well-browned and transfer to a large pan or platter.
  4. Sauté the onions and garlic in the pot for 3 minutes until translucent.
  5. Add the paprika, Aleppo pepper, and smoked paprika, cooking for 30 seconds to release the spices’ fragrance.
  6. Deglaze the pot with chicken stock, scraping up browned bits from the bottom.
  7. Incorporate the crushed or chopped canned tomatoes into the mixture.
  8. Layer the chicken back into the pot, placing dark meat at the bottom and layering the white meat on top.
  9. Pressure cook by closing the lid, ensuring the steam release handle is in the ‘sealing’ position, and set to cook for 14 minutes.
  10. Release the pressure by turning the steam release handle to ‘venting’ once cooking is complete.
  11. Remove the chicken to a platter once all pressure is released.
  12. Thicken the sauce by pressing ‘sauté’ and cooking for 5 minutes while stirring occasionally.
  13. Add the soaked and drained cashews to the sauce and blend until smooth, cooking for 1 additional minute.

Notes

Serve with egg noodles, rice, or crusty bread. Can easily be adapted for dietary needs.

Nutrition

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