Chicken Paprikash - Hungarian Paprikás Csirke
Rated 4.6 stars by 22 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Chicken Paprikash is an authentic Hungarian recipe for paprikás csirke. Serve this creamy stew with dumpling noodles and sour cream for the best experience. But if you are short on time, then tarhonya pasta will do the trick too. A popular weekend staple, this filling meal combines simple ingredients into a comfort food paradise.
Wine pairing: For a light and easy-drinking choice, pair it with Tokajicum Winery's Tokaji Furmint "Vizsla". The inviting fruitiness and refreshing minerality go very well with the creamy, indulgent stew.
Ingredients
- 8 chicken thigh fillets, cut into larger pieces
-
2 tbsp sunflower oil
-
1 finely chopped brown onion
- 1 red bell pepper, sliced
- 2 beef tomatoes, chopped
- 2 garlic cloves
-
1 tbsp sweet smoked paprika
- salt
- pepper
- 1 cup water
- 3 tbsp sour cream or crème fraiche
- 250g flour
- 4 large eggs
-
1 tbsp lard
- 2 tsp salt
For the Chicken Paprikash
For the dumplings
Directions
Chicken Paprikash
- Heat the oil in a large skillet, then add the onions and sauté over low heat until translucent.
Add the chicken fillets and lightly brown on both sides.
Add the pepper, tomatoes, finely chopped or crushed garlic, paprika, and water, season with salt and pepper, and bring to a boil.
- Cover the skillet and cook slow and low for around 30 minutes, until the chicken is evenly tender.
Dumplings
Add 1 teaspoon salt and the oil to a large saucepan of water and bring to a boil.
In a large bowl, combine the flour and 1 teaspoon salt. Then, stir in the eggs and slowly add water, mixing constantly until you have an even, pourable dough.
- Lay a noodle grater or a colander over the pot of boiling water, then place a portion of the dough in it and move the dough back and forth until you have used up the initial portion of dough.
Stir the dumplings so they don't stick. After a minute of rising to the surface, collect the dumplings using a slotted spoon and place them in a non-stick pan with lard at the bottom, stirring so they are lightly coated.
Repeat until you are finished with all of the dough.
Serve the chicken paprikash on a bed of dumplings, then garnish with a tablespoon of sour cream.
