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Csirkepaprikas (Chicken Paprikash)

The Quirky Foodster Team

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Ingredients

1.2 kg (2.6 lb) bone-in chicken thighs and drumsticks
2 onions, chopped
3 tbsp lard or oil
2 1/2 tbsp sweet paprika
1 red pepper, chopped
1 tomato, chopped
300 ml (1 1/4 cups) chicken stock
250 ml (1 cup) sour cream
2 tbsp flour
Salt, to taste

Method

Brown chicken pieces lightly in lard; set aside.
Soften onions in the same pot; remove from heat and stir in paprika.
Return chicken to the pot with pepper, tomato and stock.
Cover and simmer 35-40 minutes until the chicken is tender.
Whisk sour cream with flour and a ladle of hot cooking liquid, then stir back into the pot.
Simmer 5 more minutes to thicken, season with salt and serve with nokedli.

Introduction: One of Hungary's best-known dishes internationally, csirkepaprikas braises chicken pieces in a rich, sweet paprika and sour cream sauce, traditionally served with nokedli (small egg dumplings) and enjoyed as a Sunday family dinner.

Cultural Background: One of Hungary's best-known dishes internationally, csirkepaprikas braises chicken pieces in a rich, sweet paprika and sour cream sauce, traditionally served with nokedli (small egg dumplings) and enjoyed as a Sunday family dinner.

Tips: Take the pot off the heat before adding paprika to keep the sauce from turning bitter or dark.

Variations: Veal or pork can replace chicken; some cooks add a little chopped hot pepper for heat.

Storage: Refrigerate up to 3 days; the sauce may need a splash of stock when reheating.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.

Nutrition: Approx. 460 kcal, 34 g protein, 30 g fat, 12 g carbohydrate per serving.

FAQs:

Q: What is nokedli?

A: Small soft egg dumplings, similar to spaetzle, traditionally served alongside paprikas dishes.

Q: Can I use boneless chicken?

A: Yes, though bone-in pieces give a richer sauce during braising.