HUNGARIAN CHICKEN PAPRIKASH
Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.
Provided by katja
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
- Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
- Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
- Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
- Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.
Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g
AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS
This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.
Provided by Danny P
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set a large pot of water on to boil for the dumplings.
- De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
- Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
- In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
- While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
- With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
- Raise heat and boil dumplings for another 5-6 min or so.
- Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
- Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
- Drain the water from the dumplings.
- Usually, chicken and sauce are served on top of the dumplings.
HUNGARIAN CHICKEN PAPRIKASH
This Hungarian chicken paprikash is comfort food at its finest. It's a labor of love to prepare, but it is so worth every minute. The chicken falls off the bone. It's creamy and the dumplings absorb the simple and delicious flavors. A delicious dinner on a cold evening.
Provided by Deb Crane
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
- 2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
- 3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
- 4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
- 5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
- 6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
- 7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
- 8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
- 9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!
HUNGARIAN CHICKEN PAPRIKASH RECIPE
Steps:
- Gather the ingredients.
- Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over medium heat until translucent, about 5 minutes.
- Add chicken pieces and brown lightly on both sides. Brown in batches if necessary.
- Add green pepper, tomato, garlic, and sweet or hot paprika.
- Season to taste with salt and pepper.
- Stir in water and bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using chicken breasts only).
- Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.
- In a small bowl, whisk together sour cream with flour.
- Temper the sour cream mixture with some of the pan juices.
- Return tempered sour cream mixture to pan and simmer until juices are thickened.
- Return chicken to the pan to rewarm.
- Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice.
Nutrition Facts : Calories 414 kcal, Carbohydrate 9 g, Cholesterol 131 mg, Fiber 1 g, Protein 29 g, SaturatedFat 13 g, Sodium 335 mg, Sugar 3 g, Fat 29 g, ServingSize 1 Chicken (6 Servings), UnsaturatedFat 0 g
HUNGARIAN CHICKEN PAPRIKA AND DUMPLINGS
Browned chicken and onions served with homemade dumplings in a rich, creamy paprika sauce.
Provided by macleodkat
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Brown the chicken and onions and garlic in the butter until brown, adding salt midway. Remove the chicken and add paprika and cook for 1 minute. Add the chopped tomato and 1/2 the chicken broth; lower heat and simmer 5 minutes. Return chicken to the pan and cook for 30 to 40 minutes. Remove the chicken and keep it warm. Sprinkle the flour over the drippings, stirring briskly to smooth and blend and simmer for 3 minutes. Gradually add enough chicken broth to make 1 cup of liquid, then stir in the heavy cream. When it is heated through, turn off the heat and add the sour cream to the sauce, blending quickly so that it doesn't boil. Spoon over the chicken. Variations: May omit the heavy cream and put in a pint of sour cream. May add chopped green peppers and mushrooms to the cooking chicken. Dumplings: Mix egg, salt and water. Add enough flour to make a soft dough. Heat a pot of water. Add salt. At the boil, make small teaspoonsful of the dough and pull it off the plate into the water. When they come to the surface, cook 1 to 2 minutes and drain. Add to the paprika sauce. Note: In a pinch, you can just make wide noodles or bow ties instead of the dumplings.
Nutrition Facts :
HUNGARIAN CHICKEN PAPRIKASH
Hungarian Chicken Paprikash - known as Paprikás Csirke - is a classic dinner dish. Made from pieces of chicken stewed in a sauce with loads of rich paprika, paprikash serves perfectly with Nokedli egg noodles!
Provided by Recipes From Europe
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- Peel the onion and chop it into very small pieces. Also, wash the tomato and cut it into small pieces as well.
- Wash the meat, then pat it dry.
- Heat the oil in a large pot, then add the onions and sauté them on medium heat for around 5 minutes until translucent. Stir regularly.
- Add the tomato pieces, stir them in, and sauté them for a few minutes as well.
- Turn down the heat to low. Add the paprika and a tiny splash of broth so the paprika doesn't burn (this would make it bitter). Mix everything together.
- Now add the meat as well as the broth. The broth should just cover the contents in the pot.
- Bring everything to a boil, then reduce the heat and place the lid on the pot. Let the chicken paprikash simmer on low heat for around one hour. Stir occasionally.
- After 45 minutes remove the lid from the pot so that some of the water can evaporate and thicken the sauce a little bit. After the hour is up, see if the meat is tender and comes off the bone easily. If it doesn't, let it simmer for another few minutes until it is tender enough.
- Remove the pieces of meat from the pot and set them aside on a plate. Then stir the sour cream into the sauce and add salt as well as pepper to taste. If you want the sauce to thicken further, you can also dissolve some cornstarch in a little bit of cold water and add it to the pot as well. Bring everything to a light simmer and stir constantly until the sauce has thickened. Place the meat back into the sauce to reheat.
- Remove the chicken paprikash from the stove and serve with nokedli/spaetzle, other pasta such as fusilli, potatoes, or rice.
Nutrition Facts : ServingSize 1 g, Calories 577 kcal, Carbohydrate 11 g, Protein 62 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 273 mg, Sodium 822 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 20 g
EASY HUNGARIAN CHICKEN PAPRIKASH
An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika... Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt, and serve immediately over broad egg noodles.
Nutrition Facts : Calories 595 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 163.8 milligrams cholesterol, Fat 23.5 grams fat, Fiber 3.5 grams fiber, Protein 44.2 grams protein, SaturatedFat 13.3 grams saturated fat, Sodium 1019.9 milligrams sodium, Sugar 7.3 grams sugar
PAPRIKAS CSIRKE HUNGARIAN CHICKEN PAPRIKASH
How to make traditional Paprikas Csirke. Traditional Hungarian Chicken Paprikash recipe with creamy paprika sauce, sour cream and noodles.
Provided by Andrew Dobson
Categories Main Course
Time 1h5m
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot or Dutch Oven and brown the chicken on both sides, 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
- In the same pot, add the onions and fry until golden brown, 5-6 minutes. Add the garlic, bell pepper and tomatoes then sautee another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
- Return the chicken to the pot and place it back over medium heat. Pour in the chicken broth until the meat is mostly covered. Bring to a slow boil. Cover, reduce the heat to medium-low and simmer for 30 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream and whipping cream to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer for a couple of minutes until thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve chicken paprikash sprinkled with chopped chives alongside German Spaetzle noodles.
Nutrition Facts : Calories 505 kcal, Carbohydrate 11.1 g, Protein 32.8 g, Fat 36.3 g, SaturatedFat 13.9 g, Cholesterol 167 mg, Sodium 798 mg, Fiber 2.6 g, Sugar 3.4 g, ServingSize 1 serving
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- It's the true star of the dish, and can make or break it. I purchase my paprika at Savory Spice in Denver; you can order from them online, too. FYI, "sweet" doesn't mean it has a super sweet flavor; it just differentiates it from "hot" or "smoked" paprika.
- These chicken pieces provide the most flavor, have the best texture and stay moist after stewing. Chicken breasts tend to get dried out when slow cooked – yes, even when cooked in a sauce. Also, keeping the skin on helps the chicken pieces hold their shape.
- Some Paprikash recipes include tomatoes, others don't. Fresh or canned, tomatoes add in another layer of tastiness - their acidity enhancing the chicken’s rich savory flavors.
- Several US versions of Paprikash include green peppers (as did my old recipe). In Hungary, if peppers are used, it’s most often the Hungarian Wax Pepper. These peppers are not sweet, but spicy. On the heat index, they are comparable to jalapeño peppers. If you can’t find them, look for Caribe peppers (I found these at my local Kroger grocery store, in the produce section, by the jalapeños). Jalapeño or Serrano peppers are also a good substitute.
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