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paprika-chicken-recipe
Paprikás Csirke - Hungarian Chicken Paprikash
5 from 1 vote
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Total Time 1 hour 15 minutes
Servings 4 yields
Calories 676
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Equipment

  • Frying pan

Ingredients 
US custom. - Metric (UK)

  • 1 kg Chicken thighs with skin
  • 1 Onion
  • 2 cloves Garlic
  • 2 tbsp Lard or vegetable oil
  • 2 tbsp sweet Paprika powder
  • 2 tsp black pepper
  • 2 tsp Salt
  • 350 ml Chicken broth
  • 2 Tomatoes
  • 1 light pointed pepper or yellow bell pepper
  • possibly Cayenne pepper for seasoning
  • 3 stalks Spring onions
  • Parsley
  • 200 ml sour cream

Instructions 

  • Peel onion and garlic, dice them. Clean and wash the spring onions and cut them into fine rings. Wash the parsley, shake it dry and cut it into fine strips. Wash the pepper and the tomatoes. Clean both and cut into bite-sized pieces.
  • Remove excess fat from the chicken legs and wash them. You can also take chicken drumsticks.
  • Heat the lard or oil in a pan and sauté the onion cubes in it until translucent. Add chicken and sear it from all sides. At the end, add the garlic for a minute.
    Then add salt and paprika powder and continue to sauté the meat for a short time while stirring constantly. Make sure that the paprika powder does not burn.
  • Now add the broth and let everything simmer lightly for about 15 minutes.
  • Then add the fresh bell pepper and tomato pieces. Let simmer for another 30 to 40 minutes until the chicken is cooked.
  • Then remove the pan from the stove and carefully stir the sour cream under the Paprikás Csirke until a homogeneous sauce without lumps is formed. If you take chicken with bones, no flour or starch should be necessary. However, if the sauce is still too liquid, you can also thicken it a bit.
  • Then season the dish to taste with paprika powder, salt, pepper and, if you prefer some spicyness, cayenne pepper, and serve it on plates with spatzle or another side dish.
    Before serving, sprinkle parsley and the spring onions over the Hungarian paprika chicken.

Notes

Your chicken paprikash will taste even better if you let it sit overnight!
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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