Hungarian Chicken
Cowbridge Kitchen
About This Recipe
Chicken Paprikash is a little known Hungarian dish that uses the national spice of Hungary, Paprika. It can be made with chicken leg, chicken breast or any other part of a chicken.
This is a Hungarian seasoned chicken, often served with rice or Couscous.
You can experiment a little with this recipe by using different types of Paprika, Hot, Smoked or Sweet.
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Chicken paprikash is a beloved dish that hails from Hungary, showcasing the rich culinary traditions of Central Europe.
This hearty stew is primarily made with chicken, which is simmered in a vibrant sauce of paprika, onions, and often tomatoes, creating a dish that is both comforting and flavorful.
The origins of chicken paprikash can be traced back to the 19th century, when paprika became a staple spice in Hungarian cuisine, thanks to the influence of the Ottoman Empire and the subsequent cultivation of peppers in the region. Traditionally, the dish is served with a side of nokedli, a type of egg noodle that perfectly complements the rich sauce, allowing diners to savor every drop.
Over the years, chicken paprikash has evolved, with various regional adaptations and personal twists, but its essence remains the same: a celebration of simple ingredients transformed into a delicious meal that brings people together around the table.
20 mins Prep.
1hr 40 minutes Cooking time.
Time
174g serving
Calories: 300
Protein: 56g
Fat: 9g
Carbohydrates: N/A
Fiber: N/A
Sugar: 1.7g
Nutrition
Servings
Difficulty
Most Hungarian dishes are seasoned with Paprika, it is the national spice.
Most Eastern European cuisine, is either Broth, Chicken or Sausage.
Cost to make:
£5.89 / $7.46 (Est.)
Equipment:
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Dutch Oven,
How to Make Chicken Paprikash
Hungarian food is generally based on a thick broth or stew , flavoured with Paprika. Goulash is probably the most well known.
Paprika is the national spice of Hungary, it has 3 varieties, Sweet, Hot or Smoked. It can be bought in almost every shop there. Paprika is used extensivlely in Hungarian cuisine.
In this recipe for Hungarian Chicken or Chicken Paprikash , Paprika is the only spice used and we have used smoked paprika.
Cuisine:Hungarian
ingredients
300 ml Chicken Stock
250 ml Sour Cream
25 g Smoked Paprika
2 Onions
1 Pepper / Red / green or Yellow
25 g Butter
2 teaspoons of flour
Cooking Instructions
- Slice the onion and pepper into strips
- In an oven proof casserole dish , melt the butter and cook the chicken for 5-6 minutes on both sides
- Remove the chicken and set aside in a bowl.
- Fry off the onions and pepper in the same casserole dish
- Cover the dish and allow to caramelise for about 10 minutes
- Remove the dish from the heat and mix in the paprika, stir for about 30 seconds then return to the heat.
- Add the chicken stock and the part cooked chicken breasts and bring to the boil.
- Turn down to a simmer , cover and allow to cook for 1 and a half hours.
- In a bowl mix the flour into the sour cream until there are no lumps
- Add a ladle of the chicken sauce from the casserole dish into the sour cream so that the temperature of the cream rises a little before adding the sour cream to the casserole dish.
- Mix the cream into the chicken and allow to simmer for 10 minutes.
I have used Chicken breast in this recipe, but you can use any cut of Chicken you like.
