Chicken Paprikash (Paprikas Csirke)
This rich and delicious dish requires genuine Hungarian paprika, which is available both sweet and hot. Sweet paprika is what you want, though you can add a little hot if you like spice. Once opened, Hungarian paprika must be stored tightly closed in the refrigerator, or even better, in the freezer to maintain freshness.
Info
Time
Difficulty
Servings
Ingredients
3 1/2 to 4 1/2 lbs. chicken parts, rinsed and patted dry
salt to taste
black pepper ground, to taste
2 T. butter or lard
3 c. onions very thinly sliced
1/4 c. paprika Hungarian, sweet
2 T. flour all-purpose
1 1/2 c. chicken stock
1 T. garlic minced
1 bay leaf large
1 to 1 1/2 c. sour cream
several drops lemon juice
- Rinse chicken and pat dry. Season generously with salt and pepper.
- Heat butter or lard in a wide, heavy skillet over medium high heat until fragrant.
- Add as many pieces of chicken to the skillet as will fit without crowding and cook until golden on both sides, about 5 minutes. Remove the chicken to a plate and brown the remaining chicken in the same manner.
- Add onions to the fat remaining in the skillet and reduce heat slightly. Cook, stirring, until the onions just begin to color, about 10 minutes.
- Sprinkle paprika and flour over the onions and cook, stirring for 1 minute.
- Stir in stock, garlic, bay leaf, salt and pepper. Bring the mixture to a boil, stirring constantly.
- Return the chicken with all accumulated juices to the skillet. Reduce heat so that the liquid barely bubbles, cover the skillet, and cook, turning the chicken once or twice, until the dark meat pieces release clear juices when pricked with a fork, 20 to 30 minutes.
- Remove the chicken to a plate. Discard the bay leaf. Let the sauce settle, then skim fat off the surface with a spoon.
- Boil the sauce over high heat until very thick, almost pasty.
- Remove the skillet from the heat and blend sour cream thoroughly into the sauce. Return the sauce to high heat and boil until thickened.
- Season to taste with salt, pepper and lemon juice.
- Return the chicken to the skillet and heat through.
- Serve with hot cooked noodles or spatzle.
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