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MUM's CSIRKE PAPRIKAS. (Chicken Paprika) - recipe

Paprikas is pronounced - 'cheerke paap-ree-kysh'



INGREDIENTS


  • 2 tablespoons butter or *pork lard 
  • 6-8 chicken pieces, *bone-in and skin-on
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely minced
  • 2 tomatoes, very finely diced (Roma are good)
  • 1 Hungarian bell pepper, diced (optional)
  • 3-4 tablespoons of quality, genuine imported sweet Hungarian paprika. (this is the secret ingredient)
  • 2 cups chicken broth (*homemade preferably - just boil chicken wings and bones for hours with whole onion, salt and peppercorn)
  • 1 and half teaspoons sea salt
  • half teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3/4 cup full fat sour cream , room temperature (full fat prevents lumpy cream)
  • 1/4 cup heavy whipping cream

  • *traditionally used for the best flavour


METHOD :

  • Heat the lard in a heavy pot and brown the chicken all over 
  • Let the chicken rest on a plate.  In the same oil, add the onions and fry until golden brown.  
  • Add tomatoes, garlic and pepper and fry another 2-3 minutes.  
  • Remove the pot from the heat and stir in the paprika, salt and pepper (you must remove the pot from heat otherwise the paprika goes bitter)
  • Return the chicken to the pot and place it back over the heat.  
  • Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. 
  • Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the liquid in the pot, whisking constantly to prevent lumps. 
  • Simmer for a couple of minutes until the sauce is thickened - keep stirring. 
  • Add salt and pepper to taste. 
  • Return the chicken to the sauce and simmer to heat through.


Serve the chicken paprikash with Hungarian nokedli, steamed rice, pasta shells, rigatoni or mashed potato.



Jó étvágyat!

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