Spicy Chicken Paprikash with Buckwheat Groats (Regional Twist)
60% autentično · Eastern European Fusion
A creative take on chicken paprikash, incorporating spicy paprika for heat and serving it with hearty buckwheat groats (kasha) instead of dumplings for a different texture and flavor profile.
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Sastojci
- Chicken thighs, bone-in800 g
- Onions, large2
- Garlic cloves3
- Sweet paprika2 tbsp
- Hot paprika / Smoked paprika1-2 tsp
- All-purpose flour1.5 tbsp
- Sour cream150 ml
- Chicken broth400 ml
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Buckwheat groats (kasha)200 g
- Water (for buckwheat)400 ml
- Fresh chives, chopped (for garnish)1 tbsp
Koraci
- 1
Cut chicken into serving pieces. Season with salt and pepper.
- 2
Finely chop onions and garlic.
- 3
Heat oil in a Dutch oven over medium-high heat. Brown chicken pieces. Remove and set aside.
- 4
Add onions to the pot and sauté until golden brown, about 8-10 minutes.
- 5
Add garlic and cook for 1 minute.
- 6
Remove from heat. Stir in sweet and hot paprika. Cook for 30 seconds.
- 7
Stir in 1.5 tbsp flour and cook for 1 minute.
- 8
Gradually whisk in chicken broth until smooth.
- 9
Return chicken to the pot. Bring to a simmer, cover, and cook for 30-40 minutes until chicken is tender.
- 10
Meanwhile, rinse buckwheat groats. Bring 400ml water and a pinch of salt to a boil. Add buckwheat, reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed and groats are tender. Fluff with a fork.
- 11
Once chicken is tender, stir sour cream into the sauce. Do not boil. Adjust seasoning.
- 12
Serve the spicy chicken paprikash over a bed of cooked buckwheat groats.
- 13
Garnish with chopped chives and an optional dollop of sour cream.
