Name: Classic Hungarian Chicken Paprikash with Buckwheat
Total time: 60 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 500g chicken thighs; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tbsp vegetable oil; 2 tbsp sweet paprika; 1 cup chicken broth; 1 cup sour cream; 100g buckwheat groats; Salt and pepper to taste; Fresh parsley for garnish

A traditional Hungarian dish featuring tender chicken in a rich paprika sauce served with buckwheat groats.

Method

Heat oil in a large pan over medium heat. Add onion and garlic, sauté until softened.
Add chicken thighs and cook until browned on all sides. Remove and set aside.
In the same pan, add paprika and cook for 1-2 minutes to release its aroma.
Return chicken to the pan, add broth, and bring to a simmer. Cover and cook for 25-30 minutes.
Stir in sour cream and season with salt and pepper. Cook for another 5 minutes.
Meanwhile, cook buckwheat groats in salted boiling water for 15-20 minutes until tender.
Serve chicken paprikash over buckwheat groats, garnished with fresh parsley.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.