Need Hungarian Recipe- Paprika Chicken (chicken paprikash)?

Question

Does anyone have a good recipe for the Hungarian dish- paprika chicken? That is one of my favorite dishes in Hungary.

Answer 1

Chicken Paprikash
Thanks to my Mom for this one!
Ingredients:
chicken breast (say a medium package)
one big onion (white not purple)
oil
3/4 tsp paprika (preferably authentic Hungarian )
1/4-1/2 tsp salt
1/2 cup water
3 tbs sour cream
1 tbs flour (not flower, sorry!)
2 tbs water

Utensils: small pan, large pan, 2 mugs

How to perpare:
Cut big onion into small pieces. Cook in small pan using some oil until clear (make sure not to burn it!).
Cut chicken into pieces about 3x2 inches. Put oil in the big pan and cook both sides of the chicken pieces. At first, only put so many that they make one layer in the pan. Take out, put in next batch. Once all have been cooked on both sides (white but not brown) then put them all in the pan. Put the onions on top of the chicken pile and add salt plus the paprika. Add 1/2 cup water. Set heat to medium-low. Keep an eye on the dish. The chicken can lose lots of water. You don't want the whole pan to be filled with water because that will give the chicken a different flavor. Periodically, drain the pan of some water. DO NOT DUMP this liquid, rather, collect it in a mug. This will be very important and delicious sauce in the end that you will pour over the final dish. To drain the pan of water, you can either use a spoon or you can put the cover on the pan and VERY CAREFULLY tip it over. You want to make sure that you always leave some water on the bottom so the chicken doesn't burn! Do this for about 30 mins or when chicken seems to be soft.
Take flower and water in a mug and mix smooth. Add sour cream and mix. Once all smooth, pour over chicken and let cook for another couple of minutes. Also, don't forget all the extra sauce you have sitting in the mug on the side, be sure to pour that over the chicken when serving!


I'm glad you're trying out this recipe. Please let me know if you liked

Answer 2

Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Chicken Paprika Recipes

Ingredients:

1 Chicken, cut up
1 teaspoon Paprika
3/4 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon Pepper
Directions:

Rinse chicken and pat dry. Then arrange pieces, skin side down and slightly apart, in a lightly greased shallow baking dish. In a small dish, mix paprika, salt, sugar, and pepper; sprinkle over chicken.

Bake at 400F degrees for 35 minutes. Turn pieces over and continue to bake until meat near thighbone is no longer pink; cut to test (10 to 15 more minutes).

This recipe for Baked Chicken Paprika serves/makes 4.

Recipe URL:
http://www.cdkitchen.com/recipes/recs/461/Baked_Chicken_Paprika14444.shtml
Recipe ID: 12302

Answer 3

Chicken Paprikash

"Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings."

Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:1 Hour 15 MinutesReady In:1 Hour 30 MinutesServings:4 (change)

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INGREDIENTS:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

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DIRECTIONS:
Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Answer 4

HUNGARIAN CHICKEN PAPRIKAS

2-3lb chicken (cut up) or chicken breasts (whole or cubed)
3-4 large white onions, minced
4 cloves garlic, minced
3 vine tomatoes, minced
2 red peppers, minced
1 hungarian hot pepper (deveined)
3 tbsp. sweet paprika
1 tbsp. hot paprika
vegetable seasoning or salt to taste
1 tsp. black pepper
1/4 cup vegetable oil
1/2 cup chicken stock
1/2-1 cup sour cream (optional)

Saute minced onion and garlic with vegetable oil in large deep dish pan/pot. You can add a dash of salt while you saute the onion and garlic.

Then add the hot peppers, tomatoes, and red peppers to the pan. Let mixture saute for about 5-10 mins over med-high heat. Then add your spices (paprikas, black pepper, and salt to taste). Also add the chicken stock.

Allow the mixture to continue to cook over medium to low heat. Use a food processor to mince up all the vegetables so that the flavors mix well.

At this point add the chicken (turn burner temperature to med-low). The whole point is to slowly cook chicken in this sauce so that it absorbs and becomes very tender.

You can raise temperature to medium-high when cooking larger pieces of chicken.

Let cook for couple of hours until chicken is tender and no longer pink inside.

Add the sour cream in slowly over low heat before serving and mix well. Do not add sour cream to sauce when on high temp or it will curdle!

This excellent sauce can be served over egg noodles or dumplings with pickles to accompany.

Enjoy

Answer 5

Sautee 2 onions, 1 green pepper, cut into strips ADD 1 sm. can black olives, 1 crushed clove garlic, 2 sm. cans tomato paste, 5 cups chicken broth, 4tbsp paprika, 1/4 tsp black pepper. Pour over cut, browned chicken and bake, covered, on low heat for 90 minutes. Serve with a topping of sour cream.

Answer 6

Everybody's recipes above are already great, so I'm not going to give you a recipe, but rather, some advice.

Use a crock pot and let the ingredients "stew" all day long before serving it. It is SO MUCH BETTER that way! (The same goes for Hungarian Goulasch.)

Answer 7

As Juli said. You can also add some green peppers to paprikas (I like it that way) and for galuska, I prefer the batter made with sour cream, flour and eggs. But I must emphasize that lard or rendered bacon fat is much much better than any vegetable oil.