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 HUNGARIAN CHICKEN PAPRIKASH

' Hungarian food is generally based on a thick broth or stew , flavoured with Paprika .Paprika is the national spice of Hungary , and can be Spice , plain or Smoked. If you are cooking any Hungarian dish it is advised to use authentic Hungarian paprika. 

Chicken paprikash can be made with chicken leg or chicken breast , which is what we have used in this recipe.  

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Ingredients

  • 3 Chicken breasts
  • 300 ml Chicken Stock
  • 250 ml Sour Cream
  • 25 g Smoked Paprika
  • 2 Onions
  • 1 Pepper / Red / green or Yellow
  • 25 g Butter
  • 2 teaspoons of flour

Method

  • Slice the onion and pepper into strips
  • In an oven proof casserole dish , melt the butter and cook the chicken for 5-6 minutes on both sides
  • Remove the chicken and set aside in a bowl.
  • Fry off the onions and pepper in the same casserole dish
  • Cover the dish and allow to caramelise for about 10 minutes
  • Remove the dish from the heat and mix in the paprika, stir for about 30 seconds then return to the heat.
  • Add the chicken stock and the part cooked chicken breasts and bring to the boil.
  • Turn down to a simmer , cover and allow to cook for 1 and a half hours.
  • In a bowl mix the flour into the sour cream until there are no lumps
  • Add a ladle of the chicken sauce from the casserole dish into the sour cream so that the temperature of the cream rises a little before adding the sour cream to the casserole dish.
  • Mix the cream into the chicken and allow to simmer for 10 minutes.

   ' Serve in a large bowl with some pasta or rice & sour cream and chives... Traditionally served with nokedli or csipetke ... '