Hungarian Paprika Chicken Recipes. Make sure to use the freshest Hungarian sweets you can find to get the full original flavor of this dish. Taste it and you will understand why this is the favorite dish of Hungarians-the best classic comfort food!
Going back to its origins in Hungary, this dish is called “Paprikás Csirke”, which literally means “chicken paprika”. As the name suggests, the spices of the same name play an important role in the flavor of this dish, giving it a flavor profile similar to other Hungarian stews such as beef stew.
Hungarian Paprika Chicken Recipes
Like its Russian cousin Beef Stroganoff, the classic Magyar has successfully moved from relative obscurity to the hearts of people seeking comfort food all over the world. For my version, I like to use chunks of chicken, fresh green peppers, sour cream, and of course: tons of chili powder.
Although chicken breast is delicious when cooked at the right temperature, it has a very low fat content, which is why it is dry and tender when overcooked.
Since soups like this chicken chili powder require longer cooking time, I strongly recommend using thighs and chicken thighs. I also recommend using fried chicken with skin, not only to increase the flavor of the sauce, but also to keep the chicken moist and juicy.
The only exception is if you are in a hurry. It won’t be so delicious, but if you use boneless and cubed chicken drumsticks, you can reduce the cooking time by about 30 minutes. Just follow the same steps to reduce the amount of chicken to about 600 grams.Print
Hungarian Paprika Chicken Recipes. Make sure to use the freshest Hungarian sweets you can find to get the full original flavor of this dish.
- 1 kilogram chicken (12 drumsticks and thighs)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 275 grams onion (1 large onion, chopped)
- 100 grams mild green pepper (1 large pepper, seeds removed & chopped)
- 30 grams paprika (~1/4 cup)
- 1 cuplow sodium chicken stock
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- Use paper towels to dry the chicken thoroughly. Reducing the moisture content on the surface of the chicken is essential to get it to brown.
- Sprinkle the chicken evenly with the salt and black pepper.
- Heat a heavy bottomed pot over medium heat until hot. Add the olive oil and swirl to coat the pan.
- When the pot is hot, add the chicken in a single layer, being careful not to overcrowd the pan. If they don’t all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes).
- Flip the chicken over and brown the other side. Repeat with the rest of the chicken if necessary.
- Transfer the chicken to a bowl and then add the onions and peppers to the pot. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.
- Remove the lid and saute the onions until they are golden brown.
- Add the paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.
- Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).
- While you’re waiting for the chicken to cook, mix the sour cream and flour in a bowl until it’s free of lumps.
- When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.
- Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you’ve added the sour cream. Taste the sauce and add some more salt if needed. The paprika chicken is done when the sauce has thickened.
Keywords: Hungarian Paprika Chicken Recipes