1 hour 20 minutes Easy
by Kyle Taylor on
The Hungarian-Inspired Paprika and Tomato Roasted Chicken is a dish deeply rooted in the rich tapestry of Hungarian culinary tradition, a celebration of the country’s love affair with paprika. This dish, while a creative interpretation, draws its essence from the heart of Hungary’s gastronomic history, where paprika is more than just a spice… it’s a national treasure.
Paprika arrived in Hungary in the 16th century through the Balkans, following the Ottoman Empire’s expansion into Europe. It quickly became integral to Hungarian cuisine, transforming it with its vibrant color and depth of flavor. Initially used as decoration and medicine, paprika eventually found its way into the kitchen, where it became synonymous with Hungarian identity itself. The spice varies from sweet to hot and smoked to unsmoked, offering a versatility that chefs and home cooks have embraced to create dishes that speak to the soul of Hungary.
What is paprika?
Paprika is a ground spice made from dried red peppers. This spice became popular in European cuisine, particularly in Hungarian, Spanish, and Portuguese dishes, after peppers were introduced to Europe from the New World. Paprika can vary in flavor from sweet and mild to spicy and smoky, depending on the type of peppers used and whether they are smoked during the drying process. It’s widely used for its vibrant color and its ability to add depth and warmth to dishes. Paprika is a staple in dishes like goulash, paella, and as a seasoning for meats and vegetables.
The use of tomato paste in conjunction with paprika in this recipe is a nod to the traditional Hungarian goulash, where tomatoes and paprika form the backbone of the dish’s rich sauce. This combination, simmered to perfection, results in a sauce that is both vibrant and comforting, encapsulating the essence of Hungarian stews and roasts that have warmed families through centuries.
Roasting meats, particularly chicken, with a generous coating of paprika and other spices, mirrors the Hungarian approach to cooking, where slow-roasting and braising are preferred methods. These techniques not only impart a depth of flavor but also pay homage to the country’s pastoral origins, where meals were often cooked over an open flame, allowing every ingredient to meld together harmoniously.
The Hungarian-Inspired Paprika and Tomato Roasted Chicken, therefore, is more than a dish; it’s a bridge to the past, a culinary homage to the generations of Hungarian cooks who have celebrated their heritage through their recipes. It brings to the table a slice of Hungarian history, showcasing the transformative power of paprika not just as a spice, but as a symbol of culture and tradition.
In crafting this dish, we partake in a global culinary dialogue, acknowledging the origins and evolution of Hungarian cuisine. It serves as a reminder of the shared human experience of cooking, eating, and celebrating the flavors that unite us. This roasted chicken, with its rich, paprika-infused sauce, is not just a meal but a celebration of Hungary’s enduring culinary legacy, inviting diners to explore the depths of Hungarian flavors in their own kitchens.
Hungarian-Inspired Paprika and Tomato Roasted Chicken
5 from 1 vote
Recipe by Kyle TaylorCourse: MainsCuisine: HungarianDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Total time
1
hour
20
minutes
Hungarian-Inspired Paprika and Tomato Roasted Chicken melds the rich history of Hungarian cuisine with succulent chicken, a vibrant paprika-tomato sauce, and aromatic spices, creating a dish that’s both a culinary delight and a nod to tradition.
Ingredients
- For the Chicken
2 whole 2 chicken legs and thighs
2 tablespoons 2 extra virgin olive oil
2 tablespoons 2 paprika
1 tablespoon 1 garlic powder
1 tablespoon 1 onion powder
1 teaspoon 1 dried thyme
1 teaspoon 1 dried oregano
to taste, salt and ground black pepper
for garnish, chopped parsley
- For the Sauce
1 tablespoon 1 extra virgin olive oil
1 small 1 onion, finely chopped
2 cloves of 2 garlic, minced
1 tablespoon 1 paprika
1/2 cup 1/2 tomato paste
1 cup 1 chicken broth
1 teaspoon 1 lemon juice
to taste, salt and ground black pepper
Directions
- Preheat the Oven:
Preheat the oven to 375°F (190°C). - Season the Chicken:
In a bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, salt, and ground black pepper. Rub the chicken pieces with extra virgin olive oil, and then evenly coat them with the spice mixture. - Roast the Chicken:
Arrange the chicken thighs and legs skin-side up in a roasting pan. Roast in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. - Prepare the Sauce:
In a saucepan over medium heat, warm the extra virgin olive oil and saute the onion until soft, about 2-3 minutes. Add the garlic and cook for another 1 minute. Stir in the paprika, and then add the tomato paste. Cook for 2 minutes, stirring constantly to avoid burning. - Simmer and Reduce the Sauce:
Pour in the chicken broth, stirring well to combine everything. Bring to a simmer, and then reduce the heat to medium-low. Let the sauce simmer and reduce for 10-15 minutes to thicken slightly and deepen in flavor. Season with salt and ground black pepper to taste. Stir in lemon juice to finish. - Serve:
Allow the roasted chicken to rest for 5-10 minutes after taking it out of the oven. Plate the chicken pieces and generously spoon the sauce over them. Garnish with freshly chopped paprika.Serve with your favorite side dishes like Paprika Roasted Potatoes and Caramelized Onions.
