Hungarian Chicken Paprikash is one of the national treasures of Hungary. It has always been a family favorite. However not many people know that there are two types of Hungarian Chicken Paprikash. The first one is Hungarian Chicken Paprikash (Csirke Pörkölt), which is not made with sour cream.
This is the recipe that I will be sharing with you today. It is the more popular of the two. The other recipe is Hungarian Chicken Paprikash with Sour Cream (Tejfölös Csirke). So let’s start our mouth-watering dish.
1 large onion, peeled and chopped
1 tomato, chopped
1 small green pepper, cored, sliced
1 clove of garlic (optional)
6 slices of red chilly peppers
1 tablespoon of red paprika
1 teaspoon of smoked paprika (optional)
1/2 teaspoon of crushed chipotle pepper (optional)
2 tablespoons of olive oil
1 teaspoon of salt
1 chicken, cut into pieces
Place oil, tomato, onion, pepper in a stock pot. Sauté for 5 minutes; remove from heat.
Add red paprika, smoked paprika and chipotle flakes. Stir well, add salt and 1 cup of water.
Return to burner; add meat and enough water to cover meat. Cook for 45-50 minutes on medium low heat.
Check chicken, adjust seasoning and serve with “nokedli” (Hungarian Egg Noddles/Spetzle) or boiled potatoes and pickles.
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