Authentic Hungarian Chicken Paprikas (Csirke Paprik`as)
by Charlotte Hendershot
Prep time: 1:30
Overall time: 1:30
Servings: 3 servings
INGREDIENTS
1-3 lb. chicken cut into 8 pieces, 1/4 cup vegetable oil, 2 large onions, diced fairly small, 2 tablespoons Hungarian Sweet Paprika (Szeged brand if you can get it) 1/2 small green pepper, cut into strips and 2 small peeled tomatoes, preferred Italian Romas, fresh or canned, and 1/3 cup sour cream room temperature,
1/3 cup sour cream.
INSTRUCTIONS
Wash chicken pieces. Heat oil in large frying pan, sauteeing the onions until they are soft and golden but not browned. Remove from the pan and add the chicken, browning it on all sides but not that brown that it becomes hardened. Pour in 1/2 cup chicken broth and scrape pan. Stir in the Paprika. Place chicken in pan and lay the strips of green pepper and tomatoes on top. Make sure there is enough liquid to go up halfway on the chicken. Cover and simmer 30 minutes. After the first 15 minutes, rearrange the chicken. Cover and finish simmering until the second 15 minutes are up or until tender. Mix 3 tablespoons of the chicken sauce into the sour cream and add to the pan. Do not boil, as this will make the sauce watery.
CHEF COMMENTS
This recipe is truly Hungarian and becomes an elegant meal when served with &lt;A HREF=<a rel="external" href="http://foodgeeks.com/recipes/recipe.phtml?recipe_id=17827&gt;Galuska&lt;/A&gt">http://foodgeeks.com/recipes/recipe.phtml?recipe_id=17827&gt;Galuska&lt;/A&gt</a>;, &lt;A HREF=<a rel="external" href="http://foodgeeks.com/recipes/recipe.phtml?recipe_id=17828&gt;Cucumber">http://foodgeeks.com/recipes/recipe.phtml?recipe_id=17828&gt;Cucumber</a> Salad&lt;/A&gt; and a nice white wine.
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1 Recipe Reviews
tibor
reviewed Authentic Hungarian Chicken Paprikas (Csirke Paprik`as)
Hi,
My name is Tibor and I'm a native Hungarian. My point here is TO CLAIM the main, authentic ingredients. However vegetable oils is much helathy - I know 100%, according to a world organizations, or what? - than lard (since thousands of years naturaly extracted form of fat of pork, goose, duck or even from bears in my country at home ), I do not know somebody among native Hungarians - especially in the most famous Hungarian restaurants in Budapest - like Guadel - or in home cooking vilage site families - who even think about to use vegetable oils in these recipes. Sorry, we are a very conservative old European society in this manner!
Any touch of vegetables (even oil) will consequently destroy the taste of this pot.
So keep makes lucky in love for the adults for ever!
The native name of the food "Csirke paprikas", especialy the "Kakas porkolt" - the same dish from a coock - is enigmathic in the local Hungarian culture, if a women cooks it - for her briade - it means "I will love you for ever, beacause you get me satisfied!".
Get my point? Eh!
