Chicken paprikash recipe with photos step by step

Chicken paprikash recipe with photos step by step

Chicken paprikash is a hearty Hungarian dish that is prepared quite simply from available ingredients. It contains chicken, tomatoes, bell peppers and certainly sour cream and fragrant paprika. This recipe for Hungarian chicken paprikash is spicy and sweet, with a rich, bold flavor. This second dish comes with a sauce that will complement any side dish of boiled cereal, pasta or mashed potatoes. But you can simply dip a piece of the freshest bread into a hearty gravy. Try to prepare a traditional paprikash recipe and you will begin to cook it quite often. And the leftovers from dinner the next day will be even tastier, because the dish will steep.

Hungarian chicken paprikash

Curious! Paprika was brought to Hungary by Bulgarian gardeners who were fleeing the Turks. It became the state spice of Hungary due to the fact that the Hungarians invented grinding it to a dusty state. And specifically in Hungary, they discovered that if you remove the veins from the plant, the paprika will be sweet, not spicy.

Ingredients:

• 300 g chicken;
• 1 bell pepper;
• 3 tomatoes;
• 2 tbsp. l. olive oil;
• 1 glass of sour cream;
• 1 onion;
• 1 tbsp. l. ground paprika;
• 1 tbsp. l. wheat flour;
• salt to taste;
• dark pepper, ground to taste;
• greens for serving.

How to cook chicken paprikash, recipe with photo

1. Prepare the ingredients. Remove the peel from the onion, rinse the vegetable, blot it with cardboard napkins and cut it into small cubes.

2. Wash the peppers and dry them with cardboard towels. Cut in half and remove the seeds. Cut the meaty halves into narrow, long strips.

3. Wash the chicken well and dry it with cardboard towels. Combine sour cream with flour and mix until smooth without lumps.

4. All ingredients are prepared, you can start making. Pour oil into a deep frying pan and heat it well. Add chopped onion. Mix. Fry over moderate heat until the onion pieces are transparent.

5. Remove the pan from the heat. Add dried paprika. Mix.

6. Place the chicken pieces in the pan. Mix. Fry over medium heat until the color changes to the lightest.

7. When the pieces of meat lighten, add sour cream and flour. Stir and cover with a lid. Simmer over low heat for 5 minutes.

8. Add tomato slices and chopped peppers to the chicken. Season with ground pepper and salt.

9. Then stir and simmer under the lid for 5 minutes. The vegetables will release juice and the chicken will end up in the sauce.

Chicken paprikash is ready. Sprinkle with chopped herbs and serve. Bon appetit! And next time, be sure to try Georgian chicken chakhokhbili, it’s also incredibly delicious!

Curious! In 1937, Albert Szentgyordi received the Nobel Prize for paprika. The scientist did not like the spice. And when his wife added paprika to dinner, he simply hid it in his pocket so as not to offend his wife. When Albert went to work in the laboratory, he did many tests with vegetables and fruits, which did not give the right result. Then the scientist remembered paprika and decided to test it. Thus, he discovered the most valuable source of vitamin C and paprika as a remedy for scurvy.

Top tips:
1. For paprikash, choose the fleshy fruits of reddish or yellowish bell peppers.
Belozerka will simply get lost in the dish and will not give the desired result. 2. For a Hungarian dish, it doesn’t matter what part of the chicken or where the meat is.
These can be legs, breast, wings, fillets. Focus on your taste preferences. The fillet may be more dietary, and the legs juicier. If you like to savor meat from the bones, then choose wings. Or you can even take a piece of lean pork, because the main ingredients in paprikash are bell pepper and paprika. 3. Do not use very thick sour cream.
15-20 percent fat content is suitable. 4. If you want the vegetables to be very soft, increase the stewing time to 8-10 minutes.
Then the sauce will be the most homogeneous. 5. Chicken paprikash in a slow cooker is no less tasty than when cooked in a frying pan.
6. In winter, it is difficult to buy fragrant tomatoes and bell peppers. Therefore, if you want to cook paprikash on a cool winter evening, you can take tomatoes in their juice and peppers from a twist.

Chicken paprikash

In Hungary, paprika is a very popular sweet pepper, which is why there are a huge number of pepper dishes there. Thanks to this ingredient, Hungarian cuisine is piping hot, spicy and picturesque.

One of the most recognizable dishes with the role of paprika is paprikash. In fact, it's not even a dish, it's a method. Karl Gundel, a famous Hungarian restaurateur, describes paprikash in his book as follows: “According to Hungarian culinary terminology, paprikash is any dish that is cooked with sour cream sauce and seasoned with paprika. A good cook understands that sour cream must be fresh and not sour, especially when preparing paprikash from poultry or fish. In addition, paprikash is almost always white meat (poultry, veal, lamb and fish). It is not made from so-called “dark” meat (beef, lamb, game), nor from fatty meat (pork, pig, goose, duck). Paprikash is a dietary approach to food.”

What else to say? Chicken parikash is not just poultry meat, it is also the taste of vegetables, which give the dish freshness and richness, and the taste of paprika and chili, which add piquancy to it. And this - the inevitable sour cream sauce mixed with flour - is also a common component of Hungarian dishes.

Paprikash is a dish that is easy to prepare and should be used to learn culinary skills: if you follow an easy and logical technology and have new products, the result will never let you down.

Welcome to the world of culinary classics and conscious gourmetism!

Ingredients

• 600 g chicken breast
• 250 g tomato
• 2 sweet burgundy peppers
• 2 onions
• 1 tbsp. paprika
• 200 g sour cream
• 1 tbsp. flour
• 2 tbsp. vegetable oil
• salt
• slightly reddish hot chili pepper

Manufacturing

Let's start by preparing the tomatoes.
Let's make the process of peeling tomatoes enjoyable in this recipe. So, how to handle tomatoes. First we wash them, then cut them crosswise from one edge with a sharp knife and put them in a deep bowl.

Then boil water and pour boiling water over the tomatoes (the water must cover them one hundred percent). Let it sit for 5 minutes, then plunge it into cool water. Now the skin will slide off the tomatoes simply and directly.

Now let's create a sauté. Heat the oil in a deep saucepan. Peel, wash and cut the onion into cubes. Fry in oil until soft. Add paprika and a couple of tablespoons of water to the onion.

Mix the onion with paprika and sauté them together, which will take a couple of minutes. Almost all spices enhance their flavor when heated in oil, paprika being one of them.

Cut the meat into pieces approximately 3x3 cm and place in a saucepan with the onions. Stir and simmer together for 10 minutes.

While the meat is stewing, prepare the peppers: wash, peel, and cut into cubes. We also cut the peeled tomatoes into cubes. Place the peppers and tomatoes in a saucepan.

Add salt (about one teaspoon), a pinch of chili, mix everything. Cover the saucepan with a lid and reduce the heat. Then we will extinguish everything for half an hour.

Carefully mix the sour cream with flour (there should be no lumps left!) and add to the paprikash.

Stirring, simmer for another 10-15 minutes. The sour cream sauce should thicken during this period of time. Let's taste it and add more salt if necessary.

Well, there you go. We garnish the chicken paprikash with boiled rice or mashed potatoes and invite everyone to the table.

Hungarian chicken paprikash

Chicken paprikash is a hearty chicken dish, a traditional dish of Austrian and Hungarian cuisine. Goes great with a side dish of mashed potatoes.

Ingredients for Hungarian Chicken Paprikash:

• Chicken breast (skinless, 2 pieces) - 1 kg
• Tomato – 4 pcs
• Tomato juice (thick) - 1 cup.
• Bell pepper (large) - 2-3 pcs.
• Sour cream – 250 g
• Wheat flour / Flour - 1.5 tbsp. l.
• Chili pepper (ground) - 0.5-1 tsp.
• Sweet paprika (ground) - 2-3 tbsp. l.
• Garlic - 5-6 teeth.
• Onions - 2 pcs.
• Olive oil (or vegetable) - 3 tbsp. l.
• Spices (salt, ground pepper)

Nutritional and energy value:

Recipe for Hungarian chicken paprikash:

Pour 3 tbsp into a saucepan. l. olive (vegetable) oil.

Sauté chopped onions until golden brown.

Add diced chicken meat. Basically, you can use whole parts of (butchered) chicken.

Let the meat fry a little and become crusty.

Add ground chili pepper 1 tsp. (or, if available, a pod of the freshest reddish chili pepper); diced reddish bell pepper, let it simmer for a couple of minutes.

Add tomatoes to the saucepan (grated, without skin), a glass of thick tomato juice, 2-3 crushed cloves of garlic, 2-3 tbsp.
l. reddish paprika. Season with salt and pepper, cover with a lid, and let simmer for 30 minutes over low heat. If there is no tomato juice, then add not four, but 6 tomatoes.

Mix sour cream with 1.5 tbsp. l. flour

Add sour cream mixed with flour to the sauce pan.
I didn’t think there was enough garlic, so I also added 3 squeezed cloves.

Stir, test again for salt, add more salt if necessary.
Close the lid and simmer for another 10 minutes.

That's basically all. Serve with mashed potatoes or boiled fluffy rice. I like it better with mashed potatoes.

Bon appetit.
The acquaintance with Hungarian cuisine was successful.
))))

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Comments and reviews

• All
• Prescription questions
• Reviews

The most delicious dish!
I would love to draw your attention to this worthy recipe!
Very simple, fast! The rich taste of the sauce and the healthiness of chicken breast You can, of course, cook from the fatty parts of the chicken.
Paprika plays a huge role in the recipe, I used smoked, mmm

Venus, thank you so much for the recipe!

August 12, 2018 L-lka2805 #

July 27, 2017 Varyushka45 #

July 27, 2017 Varyushka45 #

November 5, 2016 suslik de #

August 19, 2016 Dmitry Kuritsa #

February 15, 2016 zeya #

December 25, 2015 Surik #

December 25, 2015 akchuch #

December 25, 2015 Surik #

May 26, 2014 prosto_udot #

November 15, 2013 nigula82 #

January 13, 2013 Tomik75 #

August 31, 2012 AnniBell #

July 16, 2012 issna deleted #

February 17, 2012 Doris24 #

January 7, 2012 horo6aya #

December 18, 2011 123gel #

December 18, 2011 123gel #

June 23, 2010 Irina66 #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Hungarian chicken paprikash

p, blockquote 1,0,1,0,0 –>

Chicken paprikash is a common Hungarian dish. Based on the name, you can immediately guess that the recipe includes paprika in its composition - and it does! It is no secret that Hungarians are very fond of sweet peppers, both fresh and ground, and add this ingredient to almost all dishes. That’s why their cuisine is so spicy, colorful and appetizing.

p, blockquote 2,0,0,0,0 –>

Now we will look at how to create Hungarian paprikash at home. This dish is prepared quite simply and does not require exotic seasonings or expensive goods. With all this, the chicken comes out very tender, tasty and practically “melts in your mouth.” Both chicken breasts and legs are suitable for paprikash - in our example, we will give preference to the second option. If you like this recipe, we recommend trying a similar dish - Hungarian goulash soup.

p, blockquote 3,1,0,0,0 –>

Ingredients:

p, blockquote 4,0,0,0,0 –>

• chicken legs - 1 kg;
• reddish bell pepper - 1 large;
• onion - 1 large head;
• ground paprika (sweet) - 1 tbsp. spoon;
• garlic - 2-3 cloves;
• sour cream - 100 g;
• flour - 1 tbsp. spoon;
• vegetable oil - 3-4 tbsp. spoons;
• salt, pepper - to taste.

to contents ↑

Chicken paprikash recipe with photos

How to cook paprikash in Hungarian style

p, blockquote 5,0,0,1,0 –>

p, blockquote 6,0,0,0,0 –>

1. We cut the legs into legs and legs at the junction of the joints. Heat the vegetable oil in a large saucepan, add the chicken pieces and fry until golden brown on each side. Then we transfer the bird to a separate bowl.
2. Peel the onion, finely chop it and place it in the empty saucepan. Sauté the onion tenderloin for 2-3 minutes over medium heat.
3. At the same time, after removing the seeds, cut the bell pepper into strips. Add to the softened onion, mix and fry everything together for about 5 minutes.
4. Squeeze the garlic into the vegetable frying, add sweet paprika (do not confuse it with hot reddish ground pepper!).
5. Stir the contents of the saucepan, and then lay out the previously fried legs and feet.
6. Pour in boiling water - the water should cover the chicken almost one hundred percent. Bring the liquid to a boil, add salt/ground pepper. Cover the saucepan with a lid, reduce the heat and simmer the chicken for about 40 minutes.
7. After the designated time, combine the sour cream with flour and stir thoroughly until the flour lumps disappear. Add to the saucepan with the chicken and stir the sauce. Continue simmering for another 10 minutes.
8. Serve the fragrant chicken paprikash hot. Pasta, mashed potatoes, rice or any cereals would be appropriate as a side dish. In this case, no additional sauce is required - there is plenty of it here!

p, blockquote 7,0,0,0,1 –>

Hungarian chicken paprikash is ready! Bon appetit!