Chicken Paprikash. Hungarian dish that is named after the spice!
Paprikash is one of the few dishes in the world that takes its name from a spice – in this case, the spice that became the backbone of Hungarian cuisine. Originally imported from Turkey, the peppers that are dried and ground into paprika have been grown in southern Hungary for nearly 500 years.
CHICKEN PAPRIKASH
You will need:
3 lb chicken pieces(it could be whole chicken cut up, chicken breast , chicken tenders or chicken thighs)
3 able spoons Hungarian Sweet Paprika
2 medium or 1 large onion(diced)
4 cloves garlic(diced)
Half of each red, yellow and orange bell peppers(cut into strips)
1 qt ( about 1L) chicken broth(or you can use water)
3 table spoons flour
2 table spoons softened butter
3 table spoons full fat sour cream
4 table spoons cooking oil( I used avocado oil)
salt and pepper to taste
fresh parsley (chopped)
METHOD:
Season chicken pieces with salt and pepper on both sides and let marinade for 20 minutes.(meat can be marinated overnight in the refrigerator)
in a large cast iron pot add cooking oil and heat up.
Fry chicken pieces on both sides until just browned.
Take out and reserve.
To that cooking oil from frying the chicken add diced onion and cook until golden brown. Add garlic and cook for just 1 minute.
Season with 1 tea spoon of salt and 1 tea spoon of black pepper.
Add bell peppers and cook until soft(about 4-5 minutes).
Add Paprika and mix. Cook for 1 minute.
Add Chicken broth or water and mix.
Bring to a boil.
Return chicken pieced back to to pot.
Make sure they are all covered with broth.
Cook on simmer for 35-40 minutes.
To make roux:
Mix together soften butter and flower into a paste.
Take chicken out.
Add roux in small pieces and dissolve in broth until smooth.
Return chicken back to the pot and cook for another 25-30 minutes until sauce have thickened.
Turn off the heat and add sour cream.
Mix in.
Add chopped parsley.
Check for seasoning and let rest for 20 minutes until serving.
Serve with either rice or mashed potatoes.
Enjoy!
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Hungarian Paprika:
#NastassjaCanCook #chickenpaprikash
How to make Chicken Paprikash, Tejfölös csirkepaprikás nokedlivel #stew #hungarian #recipe
Ingredients: 1 free-range chicken cut into pieces, 1-2 medium onions finely chopped, 3-4 garlic cloves minced, 1 heaping tablespoon of paprika powder, 1-2 diced tomatoes,1 pepper chopped, salt and pepper, water
Thickening the sauce: 1 cup (240 g) of sour cream, 2 heaping tablespoons of flour, 1/3 cup (80-100 ml) of water
Dumplings: 3.5 cups (450g ) of all-purpose flour, 4 large eggs, 1/2 teaspoon of salt, approximately 1 cup (240 ml) of water ( you might need a little more or less, depending on the flour)
Sauté the finely chopped onions until translucent and add the chopped garlic and fry it for a couple of seconds. Add paprika powder the chicken, and stir it well to coat the meat with the onion-paprika mixture thoroughly. Sauté it for a couple minutes on low-medium heat, until the skin tightens a little bit. Add the tomatoes and the pepper, season with salt and pepper. Cook the stew covered for a couple of minutes until the peppers and tomatoes release some of their own liquid. Then, you will see how much water you need to add. Add just enough water to barely cover he meat. Cook the chicken until it becomes tender, for about 50 minutes.
While the stew is cooking, make the dumplings by mixing all ingredients together then set aside. Remove the chicken pieces from the pot. In a small bowl, mix together the water, flour, and the sour cream. While stirring constantly, pour the thickening mixture into the stew. Cook for 3-4 minutes until the liquid thickens a little bit. Place the chicken parts back into the pot, let it simmer for a couple of minutes, then turn off the heat.
With a spätzle maker place the dumplings into the boiling water. Cook until the dumplings grows in their size and float on the top. Rinse them in cold water and combine the dumpling in 1 tablespoon of oil. Serve the paprikash with dumplings and more sour cream
Chicken Paprikash - Hungarian Chicken Stew
Today we're making Chicken Paprikash. This creamy Hungarian braised chicken dish with dumplings is so good and very easy to make! I hope you enjoy it.
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Hungarian Sweet Paprika 250gr/8.9oz:
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions - diced
5 cloves garlic - minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper - to taste
3 tablespoons flat leaf parsley - for garnish
For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder
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Creamy Hungarian Chicken Paprikash - Paprikás Csirke
Welcome to my channel!
Today I am making my son's favorite Hungarian dish - Chicken Paprikash.
I like to thicken my sauce with a sour cream and flour mixture, which make the sauce rich and delicious! Today I serve my paprikash with dumpling, (recipe can be find on my channel)
This recipe is great with cooked spaghetti (this is how my son like his) or you can use any type of cooked pasta as a side.
Link with the video, how I make dumplings:
Please give me a thumbs up, subscribe and click on the bell to get notified when new recipe added to the channel.
Thank you for watching!
I haven't Eaten Chicken so Delicious! Hungarian Chicken Recipe !
I haven't eaten chicken so delicious! Hungarian chicken recipe!
Chicken Paprikash! For this recipe, get some new paprika at the market: sweet or hot Hungarian paprika is best. It's a dish that pairs beautifully with butter-slicked noodles. Flavorfull, Mouthwatering dish everyone should try! Try this easy and delicious recipe and let me know in a comment's How do you like it?. peace and love Have a delicious day! ????????❤️
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
Ingredients
Chicken thighs bone in
Butter
Oil
2 onions fine diced
3 cloves garlic just smashed with the back of the knife
Salt
pepper
pinch of dried thyme
3 tbsp paprika
1 tin chopped tomatoes
2 tbsp tomato puree
1 cup chicken stock
Sour cream as much as you like to make it creamy
Chopped parsley
Slow Cooker 6 hrs high - 8 hrs low
Unfortunately my sour cream was nearly frozen in the fridge - making it look like it had curdled - after it had settled it was smooth.
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