Pileci Krompir Paprikas
Pileći Krompir Paprikaš·(pee-let-chee krom-peer pap-ree-kash)
Jela na Kašiku: The Weeknight Spoon
If there is a scent that defines a Balkan childhood, it is the smell of sweet paprika blooming in warm oil. Forget the heavy, sour cream-laden restaurant approximations; true home-style paprikash is an unfussy, one-pot marvel of bone-in chicken and tender potatoes yielding to a rich, crimson broth. The mother's secret here isn't a thick, floury roux, but the patience to melt the onions and the wisdom to mash a few cooked potatoes back into the pot at the very end. The result is a naturally velvety stew that practically begs to be mopped up with a torn heel of crusty bread.
Ingredients
- bone-in skin-on chicken thighs and drumsticks2 lb
- neutral oil2 tbsp
- yellow onion1 large
- carrot2 med
- green bell pepper1 med
- garlic3 clove
- Hungarian sweet paprika2 tbsp
- tomato paste1 tbsp
- Yukon Gold potatoes1 1/2 lb
- low-sodium chicken broth4 cup
- bay leaf1 large
- Vegeta seasoning1 tbsp
- fresh parsley1/4 cup
Method
- 01
Sear the chicken skin-side down in hot oil until deeply golden brown, about 5 to 7 minutes per side.
Heat the oil in a large Dutch oven over medium-high heat. Season the dry chicken with a little salt, sear to render the fat and build a flavorful fond, then remove the pieces to a plate and leave the rendered fat in the pot.
- 02
Slowly sweat the diced onions in the rendered chicken fat until they melt into a translucent paste.
Lower the heat to medium. This takes about 8 to 10 minutes and forms the essential textural base of the stew. Stir in the carrots and bell pepper, cook for another 3 minutes, then add the garlic until fragrant.
- 03
Pull the pot completely off the heat to stir in the sweet paprika and tomato paste for exactly 15 seconds.
Do not skip removing the pot from the burner; the high sugar content in paprika will scorch and turn violently bitter in seconds. Immediately quench the blooming spices with one cup of the broth to halt the frying process.
- 04
Return to the heat and add the potatoes, seared chicken, bay leaf, Vegeta, and the remaining broth.
The liquid should just barely cover the meat and potatoes. Bring to a gentle boil, cover with the lid slightly ajar, and simmer on low for 35 to 40 minutes until the chicken falls off the bone and the potatoes are fork-tender.
- 05
Fish out four or five chunks of soft potato, mash them with a ladle of hot broth into a smooth paste, and stir back into the pot.
Let the stew bubble for another 5 minutes. This releases the pure potato starch into the broth, naturally thickening it into a rich, velvety consistency without the need for a heavy flour roux.
- 06
Remove from the heat, stir in the fresh parsley, and let the pot rest for 10 minutes before serving.
Jela na kašiku (meals on a spoon) always taste better when they have had a moment to settle. Serve in deep bowls with thick slices of rustic crusty bread.
Notes
Protect the flavor profile by using only true sweet paprika.
The authentic taste relies entirely on the earthy, sweet pepper notes of high-quality Hungarian sweet paprika. Do not substitute smoked Spanish pimentón, which will completely alter and overpower the dish.
From Cook Balkan in America.