8. Garnish with chopped parsley, and serve hot with your chosen accompaniments.
Variations & Tips:
– For an even more authentic touch, use Hungarian half-sharp paprika alongside the sweet variety for a bit more kick.
– If you’re seeking a dairy-free version, omit the sour cream and thicken the sauce with a roux made from oil and flour or use a plant-based cream substitute.
– Chicken Paprikash can also be adapted using skinless, boneless chicken cuts to shorten the cooking time. However, the bone-in, skin-on variety does add more flavor.
– Feel free to incorporate a splash of dry white wine into the broth for an added layer of complexity. Just make sure to let it simmer and reduce a little to cook off the alcohol.
– Leftovers reheat beautifully, and some say the flavors are even better the next day once they’ve had time to meld together.
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