Hungarian chicken paprikash

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 a lot of 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.
))))

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• 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 #

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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 completely). 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.

Chicken paprikash

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• We will need:
• 1 kg chicken fillet
• 2 onions
• 4 tomatoes
• 3-4 pcs. reddish bell pepper
• 1 tbsp. tomato juice
• 1 – 1.5 tbsp. l. flour
• 250 g sour cream
• 2 tbsp. l. ground paprika
• 0.5 tsp ground hot pepper
• 5-6 cloves of garlic
• Vegetable oil
• Salt, pepper to taste

Paprikash is a national Hungarian dish with the addition of a huge amount of paprika, hence the name of the dish. Paprikash doesn’t have to be cooked with chicken; you can choose lamb, veal or even fish, but the colorful paprika is irresistible. There are a lot of recipes for making this tasty dish; every Hungarian housewife has her own secret, so you can safely add or change something to suit your own taste.

Paprikash is considered a second course, but it seems to me that it is more of an addition to any side dish - pasta, mashed potatoes or porridge, and a very tasty addition. Cooking paprikash is quick and easy, the dish turns out delicious, the ingredients are available - just a find, not a recipe.

How to make chicken paprikash

Step-by-step recipe description

• Show as huge photos with description

1. Finely chop the onion. In a thick-bottomed pan, fry it in vegetable oil until golden brown.

2. Cut the chicken fillet into cubes, add to the pan with the onion and lightly fry.

3. Then add chopped sweet peppers, garlic, hot peppers. Mix.

4. Add grated or peeled tomatoes, tomato juice, salt, and paprika. Stir and simmer for 30 minutes.

Hungarian chicken paprikash

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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.

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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.

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Ingredients:

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• 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.

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Chicken paprikash recipe with photos

How to cook paprikash in Hungarian style

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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 completely. 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!

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Hungarian chicken paprikash is ready! Bon appetit!