Hungarian Chicken
Cowbridge Kitchen
Chicken Paprikash is a little known Hungarian dish that uses the national spice of Hungary, Paprika. It can be made with chicken leg, chicken breast or any other part of a chicken.
This is a Hungarian seasoned chicken, often served with rice or Couscous.
You can experiment a little with this recipe by using different types of Paprika, Hot, Smoked or Sweet.
20 mins Prep.
1hr 40 minutes Cooking time.
Time
174g serving
Calories: 300
Protein: 56g
Fat: 9g
Carbohydrates: N/A
Fiber: N/A
Sugar: 1.7g
Nutrition
Servings
Difficulty
Most Hungarian dishes are seasoned with Paprika, it is the national spice.
Most Eastern European cuisine, is either Broth, Chicken or Sausage.
Cost to make:
£5.89 / $7.46 (Est.)
Equipment:
Shop...
Dutch Oven,
How to Make Chicken Paprikash
Hungarian food is generally based on a thick broth or stew , flavoured with Paprika. Goulash is probably the most well known.
Paprika is the national spice of Hungary, it has 3 varieties, Sweet, Hot or Smoked. It can be bought in almost every shop there. Paprika is used extensivlely in Hungarian cuisine.
In this recipe for Hungarian Chicken or Chicken Paprikash , Paprika is the only spice used and we have used smoked paprika.
Cuisine:Hungarian
ingredients
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
Cooking Instructions
- 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.
I have used Chicken breast in this recipe, but you can use any cut of Chicken you like.