AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- 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 sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PAPRIKA (CSIRKE PAPRIKASH)
This is a great recipe! I recommend cutting up the chicken before mixing with the butter/basil tossed egg noodles. It makes it much easier to eat, and much more enjoyable, as the sauce gets to every inch of the noodles and chicken! The sauce is extra tasty, so make some good bread to sop up all the sauce! Add a wonderful salad and the meal is complete. This recipe is adapted from a recipe from the Masonic Grand Lodge of Fargo, North Dakota.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
- Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
- Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
- While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
- I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!
Nutrition Facts : Calories 612.4, Fat 42.1, SaturatedFat 17.6, Cholesterol 135.5, Sodium 640.8, Carbohydrate 32.7, Fiber 3.3, Sugar 7.2, Protein 27.9
CHICKEN PAPRIKA (PAPRIKáS CSIRKE)
This is a simple old Hungarian dish. It's easy to make and requires no special cooking skills. I use smoked paprika, but ordinary paprika powder was what was used. For the sour cream, I also like using crème fraîche. But no matter: taste, and adjust things to your taste. The paprika is the mild, sweet type and the dish is inoffensive in all ways! A pleasant dish which suits all tastes! I DO recommend using bone-in, skin-on chicken, because the taste is simple better. Best made a day in advance because the flavour improves on standing, but also suitable for tonight's meal! 14.2.09: I've added in the metric measurement and simplified the steps. If you use the right size tablespoon and cup, the sauce should be a perfect consistency, thick and creamy.
Provided by Zurie
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the chicken pieces of excess fat and flaps of skin, cut it up, and offer it to your carnivorous garden birds.
- Using a deep frying pan or suitable pot, heat a film of oil. Fry the chopped onion, garlic and chicken pieces until the chicken is half-cooked on all sides. No need to brown them.
- A very large, deep pot will spare you the agony of those oil spatters and the extra effort of cooking in batches. Use a long-handled wooden spoon to turn the chicken a few time.
- While chicken pieces fry, measure the broth or stock into a cup (a metric cup is slightly larger than a US cup). Stir the paprika into the stock.
- Add the paprika stock to the chicken, turn heat low, put on lid, and cook for about 30 minutes, until chicken pieces are cooked through and tender.
- During this time, scrape the sour cream into a mixing bowl. Add the flour. Whisk the flour into the cream with a wire whisk, until smooth. (Usually sour cream is quite thick).
- Remove the chicken pieces to a deep serving dish, and pull the pot with paprika sauce off the heat.
- Spoon the sour cream mixture into the paprika sauce in the pot, put back on the heat, and stir with wire whisk until it comes to the boil and thickens. It should be quite thick and smooth, as in the photographs.
- Now you have to taste: unless your stock was very salty the sauce will need salt. Add to your taste. You could add pepper, but I skip that.
- Pour the sauce over the chicken pieces.
- Cover with foil and leave in a warming oven until dinner time (or serve -- whichever suits you). Or cool, cover and refrigerate until the next day.
- Best served with rice.
Nutrition Facts : Calories 895.1, Fat 63.7, SaturatedFat 21.5, Cholesterol 285.1, Sodium 475.8, Carbohydrate 10.9, Fiber 2.4, Sugar 3.9, Protein 67.3
PAPRIKASH CSIRKE (PAPRIKA CHICKEN)
Make and share this Paprikash Csirke (Paprika Chicken) recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a casserole and saute the onions and garlic until golden brown.
- Stir in the paprika and cumin and cook 1 minute.
- Arrange the chicken pieces on top of the onions and sprinkle with salt.
- Pour in the broth and add the carrots.
- Bring to a simmer, cover and cook over low heat 25 minutes.
- Stir the tomato paste into the broth and simmer, covered, 25 minutes more until chicken is tender.
- Serve with macaroni or other pasta.
Nutrition Facts : Calories 522.7, Fat 36.9, SaturatedFat 9.5, Cholesterol 133.7, Sodium 877, Carbohydrate 11.3, Fiber 2.8, Sugar 5.3, Protein 35.4
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