CHICKEN PAPRIKA (PAPRIKáS CSIRKE)
This is a simple old Hungarian dish. It's easy to make and requires no special cooking skills. I use smoked paprika, but ordinary paprika powder was what was used. For the sour cream, I also like using crème fraîche. But no matter: taste, and adjust things to your taste. The paprika is the mild, sweet type and the dish is inoffensive in all ways! A pleasant dish which suits all tastes! I DO recommend using bone-in, skin-on chicken, because the taste is simple better. Best made a day in advance because the flavour improves on standing, but also suitable for tonight's meal! 14.2.09: I've added in the metric measurement and simplified the steps. If you use the right size tablespoon and cup, the sauce should be a perfect consistency, thick and creamy.
Provided by Zurie
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the chicken pieces of excess fat and flaps of skin, cut it up, and offer it to your carnivorous garden birds.
- Using a deep frying pan or suitable pot, heat a film of oil. Fry the chopped onion, garlic and chicken pieces until the chicken is half-cooked on all sides. No need to brown them.
- A very large, deep pot will spare you the agony of those oil spatters and the extra effort of cooking in batches. Use a long-handled wooden spoon to turn the chicken a few time.
- While chicken pieces fry, measure the broth or stock into a cup (a metric cup is slightly larger than a US cup). Stir the paprika into the stock.
- Add the paprika stock to the chicken, turn heat low, put on lid, and cook for about 30 minutes, until chicken pieces are cooked through and tender.
- During this time, scrape the sour cream into a mixing bowl. Add the flour. Whisk the flour into the cream with a wire whisk, until smooth. (Usually sour cream is quite thick).
- Remove the chicken pieces to a deep serving dish, and pull the pot with paprika sauce off the heat.
- Spoon the sour cream mixture into the paprika sauce in the pot, put back on the heat, and stir with wire whisk until it comes to the boil and thickens. It should be quite thick and smooth, as in the photographs.
- Now you have to taste: unless your stock was very salty the sauce will need salt. Add to your taste. You could add pepper, but I skip that.
- Pour the sauce over the chicken pieces.
- Cover with foil and leave in a warming oven until dinner time (or serve -- whichever suits you). Or cool, cover and refrigerate until the next day.
- Best served with rice.
Nutrition Facts : Calories 895.1, Fat 63.7, SaturatedFat 21.5, Cholesterol 285.1, Sodium 475.8, Carbohydrate 10.9, Fiber 2.4, Sugar 3.9, Protein 67.3
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Rakib wadud
[email protected]This dish was too spicy for my taste. I would recommend using less paprika.
Tsion Tsegaye
[email protected]The chicken was a little dry, but the sauce was delicious. I would recommend using a different cut of chicken, such as thighs or breasts.
Raj Chhetri
[email protected]This dish is a great way to warm up on a cold day. The sauce is rich and flavorful, and the chicken is cooked to perfection.
Abas Malik
[email protected]This was my first time making chicken paprika, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Tyron Sable
[email protected]I love that this chicken paprika recipe is so versatile. You can add different vegetables, spices, and herbs to taste.
Abdalrhman Alsaban
[email protected]This chicken paprika is a great way to use up leftover chicken. It's also a very budget-friendly meal.
dludla Sandisiwe
[email protected]I've been making this chicken paprika recipe for years, and it's always a hit. It's so easy to make, and it's always delicious.
arriana bennett
[email protected]I made this chicken paprika for my friends, and they all loved it. They said it was the best chicken paprika they'd ever had.
bisaso henry
[email protected]This chicken paprika is the perfect comfort food. It's warm, hearty, and delicious.
Lynzkie
[email protected]I'm not a big fan of chicken paprika, but this recipe changed my mind. It was so good!
Zeeshan rajper
[email protected]This chicken paprika is a must-try. You won't be disappointed.
Manik Shaikh
[email protected]I love this chicken paprika recipe. It's so flavorful and easy to make.
Katie Trubinski
[email protected]This is the best chicken paprika recipe I've ever tried. The sauce is amazing!
MD Harun Molla
[email protected]This chicken paprika is a family favorite. We make it at least once a month. It's so easy to make, and it's always delicious.
Ronan Davidson (RoRo)
[email protected]I made this chicken paprika for a party, and it was a huge success. Everyone loved it! The chicken was so juicy and flavorful, and the sauce was perfect.
Denruss
[email protected]This was my first time making chicken paprika, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially loved the paprika sauce.
Dj Boch
[email protected]I've made this chicken paprika recipe several times now, and it's always a winner. The sauce is so creamy and flavorful, and the chicken is always moist and tender.
Elizabeth Hazzard
[email protected]This chicken paprika was a hit with my family! The sauce was rich and flavorful, and the chicken was cooked to perfection. I will definitely be making this again.