Paprika Chicken
Paprika chicken is a dish of Hungarian origin traditionally made with chicken, paprika, and lard, served over pasta. There is no official recipe. Recipe source: “Paprika Chicken”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Sumit Surai, CC BY-SA 4.0, via Wikimedia Commons.
- Total time
- 80 min
- Servings
- 6
- Calories
- 547
- Protein
- 26g
Ingredients
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Open the appInstructions
Step 1
Cut the chicken into eight pieces.
Step 2
Add the oil to a medium sauté pan. Sauté the onions for about 3–4 minutes or until they turn yellow.
Step 3
Add the chicken, peppercorns, salt, and paprika, and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately to cover the meat.
Step 4
Simmer over low heat. If using, add peppers and carrots after 10 minutes of simmering. Stir occasionally until the chicken is tender. If necessary add more water, but very sparingly. Do not boil the chicken—it should be almost fried in the end. This takes about 45–50 minutes. During the last 15 minutes, stop adding water and wait until the liquid is almost boiled off. Keep about a half finger's width of gravy on the bottom of the pan
Step 5
Add the sour cream and heavy cream to the gravy and stir. Add fresh chopped parsley on the top.
Step 6
Serve with dumplings, rice or mashed potatoes and salad.
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