Paprikás csirke (Paprika chicken): Difference between revisions
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|title=Paprikás csirke (Paprika chicken) a Hungarian recipe | |title=Paprikás csirke (Paprika chicken) a Hungarian recipe | ||
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|keywords= | |keywords=#chicken #paprika #lard #tomato #greenpepper #chickenstock #sourcream #doublecream #garlic #onion #sweat | ||
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|description=Paprika chicken - a popular Hungarian dish | |description=Paprika chicken - a popular Hungarian dish | ||
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 3911 | |||
|PortionCalories = 977 | |||
|DatePublished=5th August 2013 | |DatePublished=5th August 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
|Image = [[Image:Paprikás csirke recipe.jpg | |Image = [[Image:Paprikás csirke recipe.jpg|alt=Electus]] | ||
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| 2 medium [[Onion|onions]], peeled and [[Minced|minced]] | | 2 medium [[Onion|onions]], peeled and [[Minced|minced]] | ||
| [[Garlic]], to taste, diced | | [[Garlic]], to taste, diced | ||
| 2 | | 2 tablespoons [[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 | ||
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[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
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Revision as of 08:49, 12 July 2016
| Paprikás csirke (Paprika chicken) | |
|---|---|
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| 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: | 
|
| 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 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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#chicken #paprika #lard #tomato #greenpepper #chickenstock #sourcream #doublecream #garlic #onion #sweat