Authentic Chicken Paprikash (Paprikás Csirke)

Name: Authentic Chicken Paprikash (Paprikás Csirke)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 tablespoons pork lard (, or butter, lard is traditionally used and we strongly recommend it for the best flavor); 3 pounds chicken pieces, bone-in and skin-on; 2 medium yellow onions, very finely chopped; 2 cloves garlic, finely minced; 2 Roma tomatoes, seeds removed and very finely diced; 1 Hungarian bell pepper (or red bell pepper), diced (optional); 3-4 tablespoons quality, genuine imported sweet Hungarian paprika; 1/2 tablespoon smoked paprika; 1/2 tsp red chili flake; 2 cups quality chicken broth (if using store-bought my favorite brand is Aneto); 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 3/4 cup full fat sour cream (, room temperature, important to avoid lumps; be sure also to use full fat); 1/4 cup heavy whipping cream

6 servings

annokset

30 minutes

aktiivinen aika

1.5 hour

kokonaisaika

Aloita kokkaaminen

Ainekset

2 tablespoons pork lard (, or butter, lard is traditionally used and we strongly recommend it for the best flavor)

3 pounds chicken pieces, bone-in and skin-on

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper (or red bell pepper), diced (optional)

3-4 tablespoons quality, genuine imported sweet Hungarian paprika

1/2 tablespoon smoked paprika

1/2 tsp red chili flake

2 cups quality chicken broth (if using store-bought my favorite brand is Aneto)

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

3/4 cup full fat sour cream (, room temperature, important to avoid lumps; be sure also to use full fat)

1/4 cup heavy whipping cream

Ohjeet

Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprikas, chili flake, salt and pepper (paprika becomes bitter if scorched).

Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.

Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

Ravinto

Annoskoko

Kalorit

516 kcal

Rasva yhteensä

37 g

Tyydyttynyt rasva

14 g

Tyydyttymätön rasva

Transrasva

Kolesteroli

148 mg

Natrium

744 mg

Hiilihydraatit yhteensä

11 g

Ravintokuitu

2 g

Sokerit yhteensä

3 g

Proteiini

32 g

Arvio

Keskiarvo: 5.0