- Food and Cooking»
- World Cuisines
Hungarian Food - Chicken Paprikash (Csírkepaprikás)
What is Chicken Paprikash?
Chicken Paprikash (Csirkepaprikás)
After beef goulash, the next Hungarian specialty which generally comes to mind is chicken paprikash and the recipe instructions usually begin with "First steal two chickens".
Seriously, although this recipe normally calls for a whole chicken cut up into pieces, I prefer to use chicken legs and thighs but you can use whichever parts that you want. Just be sure to include the skin and bones because they contribute a lot to the flavor of this dish..
The main thing that separates paprikash from gulash, porkolt and tokany, is that paprikash is always made with paprika and sour cream and it has somewhat more liquid than porkolt or tokany.
There are several variations on what else to add beside the chicken but you must always include the onions. Tomatoes, mushrooms and peppers are optional but I like to add one fresh chopped tomato in season.
2 Lbs. of Chicken Legs and Thighs
2 Tablespoons Butter and 1 Tablespoon Vegetable Oil
2 Large Onions coarsely chopped
1 Large, ripe tomato peeled and chopped
1 14 Oz. Can of Chicken Broth
2 Tablespoons Hungarian Sweet Paprika
1 Tablespoon Flour
1 tablespoon Butter
1 Teaspoon Salt
Pepper to taste
8 Oz. Sour Cream
Preparation and Cooking Instructions
- Peel and coarsely chop the onions.
- Blanch the tomato for 60 seconds in boiling water and quickly cool it in cold water. You should them be able to easily peel it with a sharp knife and coarsely chop it too.
- Heat the butter and oil in a large frying pan or Dutch oven. Then salt and pepper the chicken pieces, brown them on all sides and remove them to a separate dish.
- Add the chopped onions to the pan and cook several minutes until they are wilted. Then add the paprika and tomatoes and cook several minutes more.
- Finally add the chicken stock and return the chicken pieces to the pan.
- Cover the pan and continue cooking over low heat for 60 minutes until the chicken is fork tender.
- In a small saucepan mix the flour with the tablespoon of melted butter and heat gently while stirring with a wooden spoon for 2-3 minutes.
- Then stir in the sour cream, add the mixture to the chicken and cook for an additional five minutes.
Serve with csipetke, galuska , homemade potato dumplings or gnocchi and a small green salad. I would suggest drinking a fruity dry riesling or pinot grigio or a light Italian pinot noir with this dish.
How to Make Chicken Paprikash
Links to other Hungarian recipes by rjsadowski
- Hungarian Food - Goulash Soup (Gulyásleves)
Most Americans think of Goulash as a stew seasoned with paprika. In Hungary, Gulyas is a thick soup often made with diced potatoes or small dumplings called chipetke or galuska. Goulash can be made with beef, pork, organ meats or a combination of all
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af
- Hungarian Food - Stuffed Cabbage (Töltött Káposzt...
As in most Northern European countries, cabbage is considered a staple and every country has their own version of stuffed cabbage. There are many regional variations of this dish within Hungary and each family has it's own special recipe. The version
- Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- Hungarian Food - Mecsek Highwaymen's Dumpling Soup (...
Named after the Mecsek Hills in southern Hungary, This soup made with beef bones and root vegetables is fortified with meat-filled dumplings called gomboc in Hungarian. The potato dumplings are filled with minced pork and onions and you can substitut