Paprika chicken - a popular Hungarian dish.
Hungarian recipes
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| Paprikás csirke (Paprika chicken) | |
|---|---|
 |
| Paprikás csirke | |
| Servings: | Serves 4 |
| Calories per serving: | 977 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 5th August 2013 |
|
Best recipe reviewA strange mixture 4/5 But quite nice actually |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 medium onions, peeled and minced
- Garlic, to taste, diced
- 2 tablespoons 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.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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