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Difference between revisions of "Paprikás csirke (Paprika chicken)"
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(New page: {{Template:PageAwaitingImage}} {{Template:CookTools}} Paprikás csirke ==Paprikás csirke - about this recipe== Paprika [[Chi...) |
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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Paprikás csirke | + | {{recipesummary |
| + | |ImageComment = Paprikás csirke | ||
| + | |Servings = Serves 4 | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 1 hour 30 minutes | ||
| + | |PrepTime = 15 minutes | ||
| + | |CookTime = 1 hour 15 minutes | ||
| + | |Image = [[Image:Paprikás csirke recipe.jpg|300px]] | ||
| + | }} | ||
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==Paprikás csirke - about this recipe== | ==Paprikás csirke - about this recipe== | ||
[[Paprika]] [[Chicken|chicken]] - a popular Hungarian dish. | [[Paprika]] [[Chicken|chicken]] - a popular Hungarian dish. | ||
| − | |||
| − | |||
===Ingredients=== | ===Ingredients=== | ||
| − | + | * 2 medium [[Onion|onions]], peeled and [[Minced|minced]] | |
| − | * 2 medium [[Onion| | + | * [[Uses::Garlic]], to taste, diced |
* 2 tbps [[Lard|lard]] | * 2 tbps [[Lard|lard]] | ||
* 1.35 kg [[Chicken|chicken]] pieces on bone | * 1.35 kg [[Chicken|chicken]] pieces on bone | ||
* 1 large [[Tomato|tomato]], peeled, seeded and chopped | * 1 large [[Tomato|tomato]], peeled, seeded and chopped | ||
| − | * 1 heaped | + | * 1 heaped tablespoon Hungarian [[Paprika|paprika]] |
* 115 ml hot [[Chicken stock|chicken stock]] | * 115 ml hot [[Chicken stock|chicken stock]] | ||
* 1 teaspoon [[Salt|salt]] | * 1 teaspoon [[Salt|salt]] | ||
* 1 [[Green pepper|green pepper]], sliced | * 1 [[Green pepper|green pepper]], sliced | ||
| − | * 2 | + | * 2 tablespoons [[Sour cream|sour cream]] |
| − | * 1 | + | * 1 tablespoon [[Plain flour|plain flour]] |
| − | * 2 | + | * 2 tablespoons [[Double cream|double cream]] |
===Method=== | ===Method=== | ||
| − | + | # Melt the [[Lard|lard]] in a large [[Dutch oven]] over a low heat and a [[sweat]] the [[Onions|onions]] and [[Uses::Garlic|garlic]], for about 5 minutes, without allowing them to [[Brown|brown]]. | |
| − | # Melt the [[Lard|lard]] in a large [[Dutch oven]] over a low heat and a sweat the [[Onions|onions]], for about 5 minutes, without allowing them to [[Brown|brown]]. | + | |
# Add the [[Chicken|chicken]] pieces and [[Tomato|tomato]] and cook, covered, for 10-15 minutes. | # Add the [[Chicken|chicken]] pieces and [[Tomato|tomato]] and cook, covered, for 10-15 minutes. | ||
# Add the [[Paprika|paprika]], stir and immediately add the [[Chicken stock|chicken stock]] and the [[Salt|salt]]. | # Add the [[Paprika|paprika]], stir and immediately add the [[Chicken stock|chicken stock]] and the [[Salt|salt]]. | ||
Revision as of 18:33, 30 June 2012
Paprikás csirke - about this recipe
Paprika chicken - a popular Hungarian dish.
Ingredients
- 2 medium onions, peeled and minced
- Uses::Garlic, to taste, diced
- 2 tbps lard
- 1.35 kg chicken pieces on bone
- 1 large tomato, peeled, seeded and chopped
- 1 heaped tablespoon Hungarian paprika
- 115 ml hot chicken stock
- 1 teaspoon salt
- 1 green pepper, sliced
- 2 tablespoons sour cream
- 1 tablespoon plain flour
- 2 tablespoons double cream
Method
- Melt the lard in a large Dutch oven over a low heat and a sweat the onions and garlic, for about 5 minutes, without allowing them to brown.
- Add the chicken pieces and tomato and cook, covered, for 10-15 minutes.
- Add the paprika, stir and immediately add the chicken stock and the salt.
- Cook, covered for about 30 minutes, still on a low heat.
- Towards the end of the cooking time, remove the lid and allow the liquid to evaporate for the remaining time.
- Remove the chicken and set aside.
- Mix the sour cream, and flour with a little cold water and add to the sauce.
- Stir until it is smooth.
- Add the green pepper, the chicken pieces and replace the lid, cooking over a very low heat until the chicken is properly cooked.
- Just before serving, mix in the double cream.
Serving suggestions
Serve with dumpling and vegetables.
