Chicken Paprikas Paprikás Csirke

“Paprikas” is derived from the Hungarian word for paprika, a spice commonly used in Hungarian cuisine, for a range of stew-like dishes made with meat, onions, lots of paprika, and sour cream. It is ubiquitous in Hungarian cuisine. It’s often served on festive or special occasions.

Servings

4- 6

Ready In:

10 minute prep

45 minutes cook

Good For:

Main Dish

 

Chicken Paprikas

By: Andrea Villanyi

 

Ingredients

 

  • 1 chicken (cut into pieces) [ 2 – 2 ½ lbs. chicken pieces, bone-in] 
  • 3 ½ Tbsp. butter or oil 
  • 1 yellow onion, diced 
  • 1 Tbsp. flour 
  • 2 Tbsp. sweet Hungarian paprika 
  • 1 fresh cubanelle or sweet red pepper, cored and seeded (with white ribs and seeds removed) – cut into lengthwise strips 
  • 1 cup chicken broth (or water) 
  • ½ cup sour cream [room temperature] 
  • Salt and pepper 

Step by Step Instructions

Step 1

In a medium pot sauté diced onion in butter or oil over medium heat until golden.

Remove from heat.  Tip: adding paprika to hot oil can turn it bitter.

Return to heat, add the chicken and sprinkle with paprika, salt and pepper.

Stir for a few minutes until chicken is coated. 

Add chicken broth (or water) and pepper strips, cover, and simmer on low heat for 35 – 45 minutes or until chicken is tender 

If liquid is reduced pour in some extra broth so the level of the liquid almost covers the chicken.

Mix in the flour and sour cream and simmer 2- 3 minutes before serving.

Step 2

Serve over noodles or little egg dumplings (“nokedli” or spaetzle).