This one-pot classic dish combines five key Hungarian ingredients -- onions, green peppers, tomatoes, paprika and sour cream. The recipe can be pulled together quickly, especially if the vegetables are prepped the night before.
For a lower fat version, use canola oil instead of butter, lowfat sour cream and 6 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs, or a combination. If using breasts only, reduce the simmering time to 20 minutes.
Serve with nockerl, which are similar to German spaetzle, rice or other noodles, and a cucumber or green salad.
Makes 6 servings Hungarian Chicken Paprikash
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 4 tablespoons (1/2 stick) butter
- 1 medium onion, finely chopped
- 1 (3 1/2-pound) chicken, cut up
- 1 green pepper, seeded and chopped
- 1 large tomato, peeled, seeded and chopped or 1 (14.5-ounce) can chopped tomatoes undrained
- 1 clove garlic, finely chopped
- 1 tablespoon sweet or hot Hungarian paprika
- Salt and black pepper
- 3/4 cup water
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Preparation:
- Heat butter in a Dutch oven or large skillet with a lid. Add onion and saute over low heat until translucent.
- Add chicken pieces and brown lightly on both sides. Add green peppers, tomatoes, garlic and paprika. Season to taste with salt and pepper and stir in water. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using only chicken breasts).
- Remove chicken to a heated platter and keep warm. In a small bowl, mix sour cream with flour. Temper mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. Return chicken to pan to rewarm.
- Portion into heated bowls or plates, and serve with boiled rice, "nockerdl," which are similar to German "spaetzle." Or arrange on a platter of noodles for a family-style presentation.
[blockquote shade=grur]Guide's Response to Review by Robert Pompos
Thanks for your comments. Adding green peppers and tomatoes to this dish is very common in certain regions of Hungary. As with all recipes, ingredients vary from family to family. I had a response to this review from someone who lives in Hungary now and she confirms my recipe. But, this Hungarian Chicken Paprikash recipe might be more what you're looking for. - Barbara Rolek, Your Guide to Eastern European Food
