Difference between revisions of "Paprikás csirke (Paprika chicken)"

Revision as of 11:30, 7 November 2010

Paprikás csirke

Paprikás csirke - about this recipe

Paprika chicken - a popular Hungarian dish.

Servings

Serves 4

Ingredients

• 2 medium onion, peeled and minced
• 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

1. 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.
2. Add the chicken pieces and tomato and cook, covered, for 10-15 minutes.
3. Add the paprika, stir and immediately add the chicken stock and the salt.
4. Cook, covered for about 30 minutes, still on a low heat.
5. Towards the end of the cooking time, remove the lid and allow the liquid to evaporate for the remaining time.
6. Remove the chicken and set aside.
7. Mix the sour cream, and flour with a little cold water and add to the sauce.
8. Stir until it is smooth.
9. Add the green pepper, the chicken pieces and replace the lid, cooking over a very low heat until the chicken is properly cooked.
10. Just before serving, mix in the double cream.

Serving suggestions

Serve with dumpling and vegetables.