Sweet smoked paprika and store-bought rich and creamy mushroom soup transform inexpensive chicken legs into this satisfying dish.
Chicken Paprikash, also known as Paprikás Csirke in Hungarian, is traditionally served with egg noodles or dumplings. Barley has a delicious nutty taste, soaks up the flavors of the sauce, and is a healthier option both high in fiber and protein.
Be sure to use high quality paprika. It doesn’t have to be Hungarian. I use Spanish.
You can make the entire dish in the Instant Pot by sautéing in it instead of a cast iron skillet. I find using a cast iron skillet to brown better and be easier. Brown food is good. The Instant Pot is smaller and tends to steam rather than brown.
EQUIPMENT: cast iron skillet, Instant Pot, Thermapen instant read thermometer
Chicken Paprikash with Barley, Instant Pot
Cuisine: HungarianDifficulty: Average4
servings30
minutes45
minutesIngredients
8 chicken drumsticks
1 tablespoon sea salt
freshly ground black peppercorns
4 tablespoons sweet smoked paprika
2 tablespoons unsalted butter
1 teaspoon whole cumin seeds
1/2 teaspoon whole coriander seeds
2 cups cleaned and sliced fresh mushrooms, such as cremini or wilds
1 large yellow onion, chopped
1 tablespoon chopped garlic from a jar
1 red bell pepper, seeded and chopped
1/2 cup Marsala*
1 14 oz can/package creamy mushroom soup (not condensed)
3 cups organic, unsalted chicken broth
1 cup pearl barley
2 tomatoes, diced
2 sprigs dill, stems removed, chopped
meyer lemon juice
2 sprigs parsley, stems removed, chopped
1 cup yogurt (optional)
Directions
- Pat drumsticks dry and season all over with salt, pepper, and paprika.
- Place a large cast iron skillet over medium high heat and cook butter until brown but not smoking.
- Add cumin and coriander seeds. Cook until they start to pop.
- Add drumsticks and cook, turning frequently, until browned on all sides.
- Remove chicken and set aside.
- Add mushrooms to skillet and stir fry until they begin to release their liquid, 5 minutes.
- Add onion, garlic, and bell pepper and sauté until garlic is aromatic and onions are translucent.
- Add Marsala and deglaze skillet by scraping up caramelized brown bits stuck to bottom of pan.
- Remove from heat.
- Add mushroom soup and chicken broth to Instant Pot.
- Add deglazed vegetable mixture and stir to combine.
- Now layer barley, tomatoes, dill, and seared chicken drumsticks on top. DO NOT stir.
- Secure lid on Instant Pot, seal valve, and PRESSURE COOK on HIGH for 5 mins.
- When pressure cycle is complete, manually release pressure release by moving valve from sealing to venting position. Carefully open lid.
- Test chicken doneness with calibrated thermometer, such as a Thermapen. It should read at least 165° F.
- Transfer to serving bowls. Add the barley first and top with chicken legs.
- Optionally add a dolup of yogurt to each.
- Squeeze lemon juice over and sprinkle with fresh parsley.
- Serve immediately.
Notes
- * can substitute with dry sherry or vermouth.
Tags
barley Chicken legs mushroom soup mushrooms