Hungarian Chicken Paprikash
A comforting and hearty Hungarian chicken paprikash featuring a creamy cashew twist, perfect for cozy dinners.
- Cook Time: 40 minutes
- Total Time: 5 hours and 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Hungarian
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 cup raw cashews
- 2 cups water (divided)
- 2 tablespoons 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 teaspoon Aleppo pepper flakes (or ground black pepper)
- â…› teaspoon smoked paprika
- 2 cups chicken stock
- 1 cup crushed or chopped canned tomatoes
Instructions
- Soak the cashews in a bowl with 1 cup of water for about 5 hours before cooking.
- Sauté the chicken in batches with 2 tablespoons of oil until golden, about 4 minutes per side.
- Cook the chopped onion and garlic in the pot until soft and fragrant, about 3 minutes.
- Add the paprika, Aleppo pepper flakes, and smoked paprika, cooking for 30 seconds.
- Deglaze the pot with chicken stock, scraping up browned bits from the bottom.
- Combine with crushed tomatoes and stir, then return the chicken to the pot.
- Pressure cook with the lid secured for 14 minutes on the
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg