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Chicken Paprikash – Ohio

Tony Packo’s Café in Toledo, Ohio, has been dishing up Hungarian food since 1932 when relatives gave Tony and his wife a $100 loan to open a sandwich shop. Fans of TV’s M*A*S*H might remember

Chicken Paprikash - Ohio

Corporal Klinger (played brilliantly by Jamie Farr) mentioning Tony Packo’s in several episodes.

One of Tony Packo’s signature dishes is their chicken paprikash. This comforting and warming dish is something we grew up eating despite having no Hungarian ties, probably because it was very simple for our working mom to prepare. Serve over egg noodles and with some good, crusty bread to sop up the gravy.

Do not miss the Glass Pavilion in Toledo. Although technically part of the Toledo Museum of Art, the Glass Pavilion is worth a visit alone with over 5,000 pieces of art. Be sure to check out the daily glass blowing demonstrations.

Chicken Paprikash

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • Olive Oil
  • 3-4 lbs. chicken thighs or legs or combination
  • Salt
  • Pepper
  • 2 medium onions, diced
  • 2 red peppers, cut in 2-inch strips
  • 3 cloves garlic, minced
  • 3 tablespoons Hungarian paprika
  • 1 cup chicken broth
  • 1 15 oz. can diced tomatoes
  • ¾ cup sour cream or Greek yogurt

Instructions

In a large cassoulet pan, heat oil on medium heat. Sprinkle chicken pieces well with salt and pepper. Place chicken pieces skin side down and cook until skin is brown and crispy. Turn chicken over and cook another 5-7 minutes. Remove chicken to a plate.

In the same pan, over medium heat, heat onions and peppers until onions are translucent. Add garlic. Cook 3-4 minutes until fragrant. Stir in paprika, making into a paste with the oil and vegetables. Add chicken broth and diced tomatoes. Return chicken to pan. Cook covered on medium low for 25-30 minutes. Add sour cream just before serving.

 

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