Meet Dracula’s Paprika Chicken: The Dish That’s Scary Good

It’s perfect for those foggy evenings under the moon.

I love Halloween. I’m the type of person who celebrates year-round with bats adorning everything I wear, pumpkins hidden in the corners of my room, and tons of iconic horror monsters lining my walls. It’s a bit of a problem—but in the best way. Whether it's The Wolfman or the Creature of the Black Lagoon, I love all my creepy little guys. But if you know me, you know my passion lies with the fanged creatures lurking in the shadows: vampires. And while all vampires have my heart, the big man in charge is the one who captured my soul. The Count himself, Dracula.

So when I discovered this delicious chicken dish that is associated with the head vamp in charge, I knew I had to showcase it.

What is Paprikahendl?

While technically Dracula himself can’t eat the dish (he has a special diet), the dish is featured in the original novel "Dracula" written by Bram Stoker. In the novel, traveling solicitor Jonathan Harker describes a dish he tried while on his way to Dracula’s castle. In a letter to his wife, Mina, he says, “I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called ‘paprikahendl,’ and that, as it was a national dish, I should be able to get it anywhere along the Carpathians."

Paprikahendl is essentially a traditional Hungarian stew, also known as paprikash and it gained more popularity following the publication of “Dracula.” And luckily, we have a recipe for it.

How to Make Paprikahendl

Paprikahendl is a pretty straightforward recipe and luckily, Chef John has us covered. It takes a little time but the payoff is that you get to feast with a delicious, creamy, warming bowl of stewed chicken.

First, make sure to season your chicken generously on both sides with salt. Fry the chicken in a heavy, deep-sided pan over high heat until well browned. Then transfer the chicken out of the pan and set aside. In the same pan, sauté onions until softened. Next comes the aromatics to help form a tomato roux. As you probably guessed, the key flavor makers here are Hungarian smoked paprika and sweet paprika. Once you have the roux going, all that is left is deglazing with chicken broth and returning the chicken to the pan to simmer. Don't forget to base the chicken occasionally to ensure the chicken gets flavorful. Cook until the chicken is no longer pink in the center and is fork-tender.

Remove the chicken and whisk in heavy cream and sour cream, which will help give the stew some richness. Return the chicken to the pan and continue to simmer for another 10 minutes or so. Taste and adjust seasoning if needed. Once done, throw on your favorite “Dracula” rendition and be instantly transported to the Count’s castle.

Read the original article on All Recipes.