This dish was HOT. Super spicy. I was so excited to get my hands on both sweet and hot Hungarian paprika- and then even more excited to find a dish (Food & Wine Magazine’s “Best One-Pot Dish” no less) that incorporated hot paprika. Well, I don’t know if my paprika was just too fresh…
I am a fan of spicy food, but my family had to slather this spicy gravy with sour cream in order to eat it. A lot of water was consumed as well. I thought that the sour cream in both the sauce and the biscuits would temper the heat- or by eating each bite along with part of a fabulously moist and tender biscuit would be enough…
BUT- after saying all of that- this dish was so wonderful it definitely deserves to be made again. Smell- AMAZING. Biscuits- AMAZING. I would modify the recipe by using 1 tablespoon of hot Hungarian paprika along with 1 tablespoon of sweet paprika next time. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Grace Parisi.
Yield: Serves 4 to 6
- 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces (I used 10 thighs)
- coarse salt
- freshly ground black pepper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 5 T cold unsalted butter, cut into tablespoons
- 2 T extra-virgin olive oil
- 2 tsp baking powder
- 2 1/2 cups chicken stock
- 1 cup sour cream (I used light)
- 1 large yellow or white onion, finely chopped
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 2 T hot Hungarian paprika (I would substitute 1 T sweet for half of the hot next time)
- 3/4 tsp caraway seeds
- 1/2 tsp dry thyme or 1 tsp fresh thyme leaves
- Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour.
- In a deep ovenproof skillet (I used enameled cast iron), melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
- Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal.
- Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
- Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
- Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme and bring to a boil.
- Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. If biscuits are not golden, turn on the broiler and broil for about 2 minutes, until the biscuits are golden. (I omitted this step.)
- Serve the goulash in bowls, spooning the biscuits on top.
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