CHICKEN PAPRIKA (PAPRIKáS CSIRKE)

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Chicken Paprika (Paprikás Csirke) image

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

3 lbs chicken, cut into pieces, with bone and skin (1.5kg)
oil (for frying)
1 onion, medium, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 tablespoons paprika, sweet not hot, fresh quality (45 ml)
1 cup chicken broth (250 ml) or 1 cup stock (250 ml)
2 tablespoons flour (30ml)
1 cup sour cream (250 ml) or 1 cup creme fraiche (250 ml)
salt & freshly ground black pepper

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

B Famous
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I'm not a big fan of chicken, but I love this dish. The paprika and sour cream make the chicken so flavorful and tender. I always go back for seconds.


Moses Okojie
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This dish is perfect for a party or potluck. It's easy to make ahead of time and it always gets rave reviews. I usually double the recipe so I have plenty of leftovers.


Mahnoor Javaid
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I love the colorful bell peppers in this dish. They add a nice sweetness and crunch. I also like that you can adjust the amount of paprika to your own taste.


tap_to _kill
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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I usually serve it with rice or pasta.


Picacho Pica
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I'm not a fan of sour cream, but I decided to give this recipe a try anyway. I'm glad I did! The sour cream added a creamy and tangy flavor to the sauce that I really enjoyed.


Johnnie Lynch
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This dish is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it turned out amazing. The sauce was so flavorful and the chicken was moist and tender.


Marwashoaib Marwashoaib
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I've never been a big fan of paprika, but this dish changed my mind. The paprika added a smoky and slightly sweet flavor to the chicken and sauce. I will definitely be making this again.


divine games
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This is my go-to recipe for chicken paprika. It is so easy to make and always turns out great. I love serving it over egg noodles or mashed potatoes.


Wavah Baker Digo
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I was pleasantly surprised by how easy this dish was to make. The hardest part was chopping the vegetables, but it was definitely worth it. The end result was a delicious and flavorful meal.


Elsher Guialal
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I've made this dish multiple times and it is always a hit. The combination of the sour cream, paprika, and bell peppers is amazing. I highly recommend it.


Alif Islam Vir
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I made this last night and my family loved it! The chicken was perfectly cooked and the sauce was delicious. I will definitely be making this again.


Abbas Jafri
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This is a must-try dish. The chicken is tender and juicy, and the sauce is flavorful and creamy. I especially love the colorful bell peppers and the paprika. It's a perfect dish for a special occasion.