Classic Hungarian chicken paprikash is reimaged as a bright pasta dinner, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness.
Chicken paprikash is a classic Hungarian dish that relies on a serious scoop of paprika for both mild peppery flavor and a vibrant red color. Here that recipe’s building blocks are reimagined as a ragù, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness. Two notes for shopping.
If you can find dark meat ground chicken, definitely grab it; dark meat has more fat than white meat, which is welcome in a ragù . And in the spice aisle, seek out Hungarian paprika, which is very bright red and more flavorful than “sweet paprika” or just “paprika” . The only variety to avoid here is smoked, or Spanish, paprika, which will provide a different flavor profile and a much darker color to your finished pasta.
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