🌍 Eastern European recipesDinner
Chicken Paprikash
By Groceree
Also known as Paprikás csirke
Paprikás csirke: chicken braised on a deep bed of onions with a great deal of sweet Hungarian paprika, finished with soured cream tempered so it cannot split.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 1 h 5 min
- Total
- 1 h 20 min
Ingredients
chicken thighs8
onions700 g
sweet paprika3 tbsp
green peppers1
tomatoes1- lard2 tbsp
chicken stock300 ml
soured cream250 ml
plain flour1 tbsp
salt
flat-leaf parsley1 handful
Instructions
- 01
Season the bone-in, skin-on with and brown them skin side down in the until deep gold. Set them aside.
- 02
Finely chop the . Cook the finely chopped in the same fat over low heat for 15 minutes, until collapsed and sweet. There should be almost as much onion as . Meanwhile, slice the and chop the .
- 03
Pull the pan off the heat before adding the Hungarian , and stir for 30 seconds in the residual warmth. burns and turns bitter in seconds over a flame.
- 04
Return to low heat, add the sliced , the chopped and the , and settle the back in skin side up.
- 05
Cover and simmer gently for 35 minutes, until the meat pulls easily from the bone and no pink remains near it.
- 06
Whisk the into the room-temperature , then beat in a ladleful of the hot sauce. Stir this back into the pan off the heat.
- 07
Warm through without boiling, check the , and scatter with the , chopped.
Notes
- Use real Hungarian édesnemes paprika. Three tablespoons of the supermarket kind tastes of dust; this is the dish’s only major flavouring.
- Tempering the soured cream — flour, then hot sauce, then the pan — is what keeps it from curdling into grains.
- Traditionally served with nokedli, the soft egg dumplings; buttered wide noodles do the same job.
Nutrition per serving
- Calories
- 770 kcal
- Protein
- 43 g
- Carbs
- 25 g
- Fat
- 55 g
Estimated from the ingredients.
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