Paprikás csirke (Paprika chicken): Difference between revisions

Revision as of 09:16, 23 November 2014

Paprikás csirke (Paprika chicken)

Paprikás csirke
Servings:	Serves 4
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	5th August 2013

Paprika chicken - a popular Hungarian dish.

Hungarian recipes

You can discover more about Hungarian recipes and specialist suppliers here.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 medium onions, 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.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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