Best 2 Old World Chicken Paprika Recipes
Chicken paprika, also known as paprikás csirke, is a traditional Hungarian stew that has been enjoyed for centuries and is still popular today. The dish is made with chicken, paprika, and a variety of other spices and vegetables, and is typically served with egg noodles, rice, or potatoes. The paprika gives the stew a vibrant red color and a slightly smoky flavor, while the other spices add depth and complexity. It is a hearty and flavorful dish that is perfect for a cold winter night or a special occasion. With so many variations of the recipe, it's easy to find the perfect one for your taste.
Check out the recipes below so you can choose the best recipe for yourself!
OLD WORLD CHICKEN PAPRIKA
This recipe comes from an old New York restaurant, Luchow's. I had this identical recipe in a restaurant specilizing in Hungarian cuisine! This recipe only calls for moderate amounts of sour cream. Serve with couscous to sop up the delicious sauce.
Provided by patriciafulda
Categories One Dish Meal
Time 1h5m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
- Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
- Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
- Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
- Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
- Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.
OLD WORLD PAPRIKA CHICKEN
I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.
Provided by BakinBaby
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Coat chicken with mixture of flour, paprika, salt and pepper.
- Brown chicken in hot olive oil in skillet about 15 minutes.
- Add onion.
- Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
- (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
- Remove to serving platter.
- Add remaining bouillon and sour cream to pan drippings.
- Stir well; heat.
- Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.
Tips:
- For a richer flavor, use a combination of chicken breasts and thighs.
- Brown the chicken in small batches to prevent overcrowding and ensure even cooking.
- Use a good quality paprika for the best flavor. Hungarian paprika is a popular choice.
- Don't be afraid to adjust the amount of paprika to your taste. Some people prefer a milder paprika flavor, while others like it more spicy.
- Serve chicken paprika with your favorite sides, such as egg noodles, mashed potatoes, or rice.
Conclusion:
Chicken paprika is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The paprika gives the chicken a beautiful color and a slightly smoky flavor. The sauce is creamy and flavorful, and it is perfect for spooning over the chicken and noodles. This dish is sure to be a hit with your family and friends.
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