Soups & stews

Authentic Chicken Paprikash (Paprikás Csirke)

Name: Authentic Chicken Paprikash (Paprikás Csirke)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
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, diced (optional); 3-4 tablespoons quality, genuine imported sweet Hungarian paprika; 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

porții

10 minutes

timp activ

1 hour

timp total

Începe gătitul

Ingrediente

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, diced (optional)

3-4 tablespoons quality, genuine imported sweet Hungarian paprika

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

Instrucțiuni

Heat the lard in a large Dutch oven or 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 paprika, 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.

Nutriție

Dimensiune porție

Calorii

516 kcal

Grăsime totală

37 g

Grăsime saturată

14 g

Grăsime nesaturată

Grăsime trans

Colesterol

148 mg

Sodiu

744 mg

Carbohidrați totali

11 g

Fibre dietetice

2 g

Zaharuri totale

3 g

Proteine

32 g