Chicken Paprikash with Pierogi

It’s finally fall, which means I’m back developing more cozy recipes for you all. I don’t find myself in the kitchen too often in the summer—it’s hot outside and inside, which never really makes me want to cook. I find that summer is a good time to get out of the house, try new restaurants, travel to try new foods, and spend time with loved ones. The fall and winter, though…this is the time of year when I hunker down in the apartment, cook as many cozy meals as I can, and watch comforting movies and shows while the leaves and snow fall.

First up for my cozy meals series is this Hungarian-inspired chicken paprikash with Polish pierogi. I have no idea whether Hungarians and Poles are on good terms, but if they aren’t, I think this fusion of some of their most iconic dishes would resolve any issues. The creamy, fragrant paprika-rich stew is the perfect accompaniment to the crispy, potato-and-cheddar-filled pierogi. I don’t know if anyone has already thought of this, but wow, am I impressed with my brainstorming on this one. I know you’re going to love this meal! You can use fresh or frozen pierogies, but if they don’t sell them where you live, feel free to sub egg noodles or mashed potatoes for a more traditional Hungarian experience. Let me know if you try this one out!

Prep Time: 10 minutes | Cook Time: 40 minutes

Serves: 4

Ingredients:

• 3 tbsp avocado oil

• 1.5 lbs boneless skinless chicken thighs, sliced into 1-inch chunks

• kosher salt and black pepper throughout

• 1 red bell pepper, finely diced

• 1/2 yellow onion, finely diced

• 2-3 cloves of garlic, finely minced

• 1/4 cup Hungarian (or sweet) paprika (seems like a lot, but this dish isn’t called paprikash for no reason!)

• 1/4 cup dry white wine

• 1 1/4 cups chicken stock

• 1-2 packages of fresh or frozen potato and cheese pierogi (you can make them from scratch if that’s your thing!)

• 1 cup sour cream

• 1/4 cup finely chopped fresh herbs, like parsley and dill

Method:

1. Preheat 2 tbsp of avocado oil in a large skillet over medium-high heat.

2. Season both sides of the chicken thigh chunks with kosher salt and pepper.

3. Add the chicken thigh chunks and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and place on a plate on the side. They will finish cooking in the stew later.

4. Add 1 tbsp of avocado oil to the skillet and turn the heat down to medium. Add the diced red bell pepper and onion, and sauté for 4-6 minutes, or until the veggies begin to soften.

5. Add the garlic and paprika, and stir everything together quickly. Rapidly sauté for 1 minute, or until the paprika is fragrant. This step is necessary to “wake up” the paprika so we get the best flavor for our stew.

6. Add the wine to deglaze the pan, then stir everything together, scraping up any bits on the bottom.

7. Add the chicken stock, a pinch of kosher salt, and black pepper, and stir to combine. Bring the stew to a gentle simmer. Simmer for about 15 minutes, or until the stew thickens.

8. This is a good time to start making your pierogi according to the package directions.

9. Once the paprikash has thickened and simmered together for a bit, add in the sour cream. Stir to combine. Turn the heat to medium-low and let it gently simmer for another 10 minutes or so, until it thickens further and the flavors have a chance to get to know one another. This is a good time to taste the paprikash and season with extra kosher salt and black pepper if needed.

10. Serve the paprikash with the pierogi and the fresh herbs sprinkled on top. Enjoy!