I need an authentic Hungarian Chicken Paprikash recipe.Anyone have one?

Question

Thanks.

Answer 1

Paprikás csirke
(for 4 persons)
Preparation
Finely chop a large onion and fry in 2 tablespoons of fat until transparent. Sprinkle with 1 teaspoon of mild to hot paprika, toss in a 1.2 kg chicken that has been joined and fry for a few minutes over a strong heat to brown. Add a green pepper and a tomato, both sliced, salt and simmer in its own stew under a lid until tender with occasional stir. If water is not enough, replenish. Blend 1-2 teaspoons of flour in 40-50 cl sour cream and add the meat, boil well and add salt if needed. Serve with gnocchi tossed in butter or noodles.
Chicken paprika with pinched noodles and a fine rich paprika gravy is not exactly suitable for a weight-reducing diet, but it is very delicious.

Answer 2

this is one of my friends family recipes. She let me have when I became a chef. It takes a while but it's fantastic and very authentic.

4 chicken thighs, with skin (or equal amount of chicken pieces)
1 big white onions, finely chopped
5 tablespoons oil (originally cooked with lard)
1-2 slice green peppers or red peppers
2-3 teaspoons sweet Hungarian paprika
1 teaspoon hot Hungarian paprika
salt
Saute chopped up onion in the oil. Pull it off from the heat.
Add the paprika (both kind) to the sauted onion. (If you leave it on the heat while you do this, the paprika will burn) Mix it until the paprika dissolved.
Add chicken. Mix it together with the onion-paprika paste, until all the pieces are covered with the paste. Turn your heat up high, brown the meat, while you constantly mixing it. While you doing it, be carefull not to burn the paprika paste!
When all pieces look white all around, turn down the heat to low, add salt, cover and cook. During your low heat cooking the juices of the chicken will come out, so your dish will cook in its own juices. If you pick dry meat (breast) you have to add some liquid(chicken broth).
After 10 minutes add pepper piece to the food. Cook for another 10-15 minutes. Check for tenderness.
Before serving, remove skin. Serve with pasta, or baked potato. Top the dish with a tablespoon of sourcream.
Hungarians serve it with some pickled items on the side, such as cucumber, or pickled pepper.

Answer 3

HUNGARIAN PAPRIKASH
CHICKEN(your preference, your parts)
1-2 GREEN PEPPERS
2 SMALL ONIONS
1-2 RIPE RED TOMATOS
OLIVE OIL
HUNGARIAN PAPRIKA
SEASONING
FRESH GARLIC
SALT
PEPPER
2 TBLSP. SOUR CREAM
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FIRST DICE ONION AND SAUTEE LIGHTLY IN OLIVE OIL. WHEN ONIONS BECOME CLEAR ADD THE CHICEN AND PAPRIKA. THEN BROWN IT. FLAVOR WITH SEASONING. WHEN CHICKEN IS COOKED ADD SLICED VEGETABLES AND TURN HEAT TO THE LOW/LOW MID RANGE. SIMMER ABOUT 45 MINUTES. REMOVE CHICKEN AND ADD SOUR CREAM. PUT SAUCE WITH VEGETABLES INTO A BLENDER AND BLEND. TASTE THE SAUCE AND ADD MORE SPICES IF NEEDED. PLACE YOUR SAUCE AND CHICKEN BACK INTO THE PAN AND WARM IT TO DESIRED SERVING TEMPERATURE. MAKE RICE TO SERVE WITH IT AND HERE IT IS...

.....CHICKEN PAPRIKASH.