Instant Pot Chicken Paprikash Recipe - Hungarian Chicken Stew (2024)

FAQs

Why is my instant pot chicken so tough? ›

Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts. They cook quickly in the Instant Pot, but if you don't cook them long enough they get a weird, rubber-like texture that's nearly impossible to chew, and if you cook them too long, their texture gets dry.

Paprikas csirke is made with pan seared bone-in chicken pieces tat are then braised in a simple sauce made with chicken stock, onions, garlic, tomato paste or tomatoes, and lots of good quality sweet Hungarian paprika. The one thing you mustn't skimp on is using good Hungarian paprika.

Paprikash, or paprikas in Hungarian, is a traditional paprika-based stew. The most famous preparation is chicken paprikash (paprikas csirke), although veal is sometimes used. Bone-in chicken pieces are browned in butter or lard, then braised until tender in a sauce of onions, garlic, water and paprika.

Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country's cuisine.

Rubbery Instant Pot shredded chicken is usually the result of overcooking the meat. If you used thinner pieces of chicken or did not adjust the cook time to the correct weight, it can result in dry and chewy chicken. You can salvage your chicken by serving it with a sauce to add moisture and flavor.

While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving. Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry.

Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.

Hot paprika is, unsurprisingly, hot. Also known as Hungarian paprika, a little goes a long way so use it sparingly to spice up dishes. It has a peppery, spicy flavour that will bring a fiery kick to dishes. Irrespective of which type of paprika you use, here's a tip …

The Backbone of Hungarian Cuisine

“It's an essential ingredient in Hungarian cuisine and it gives many dishes their brilliant, orange-red colour and intense, peppery flavour and aroma. Paprika can be sweet, hot and even smoked – and it comes in different grades of coarseness and colour.”

If you don't have hot Hungarian paprika on hand, combine sweet paprika and cayenne powder to achieve the flavor and spice level you're looking for. Use this kind of paprika for classic Hungarian recipes like Goulash and Chicken Paprikash that put the country's spice front and center.

What do Hungarians call paprika? ›

In Hungary this traditional food is called veresbors, while the pepper itself is called fűszerpaprika.

McCormick Culinary Paprika, Hungarian Style.

The rose paprika of Hungary is generally considered the finest variety. It is made from choice dark red pods that have a sweet flavour and aroma. A sharper Hungarian variety, Koenigspaprika, or king's paprika, is made from the whole pepper.

In Hungary there are many kinds of paprika, but in U.S. grocery stores you will likely just find one version that either comes from Hungary or from California. Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet.

Pot roast still tough? Cook it longer! The pressure cooking process breaks down tough meat, making it tender. If it needs more time, simply put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Cooking any meat on high heat (or high pressure) for an extended period will both: denature more the proteins / collagen making the meat more tender; "squeeze" more water out of the meat, making it drier / chalkier in texture.

Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference.

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.