Chicken paprikash (Csirkepaprikás) is one of Hungarian national dishes. Along with goulash, it is a very common food in Hungary.
Hungarian food is very familiar to Korean taste.
Among them, this chicken dish was surprised by the taste of the sauce that seemed to have been tasted some point in Korea .
My parents-in-law are from Eastern Europe (Hungary and Austria), so I sometimes cook goulash or paprika chicken.
Those are good comfort dishes, especially in winter.
There is a Similar-type dish in Korea. ‘Dakbokkeumtang’
If you don’t add dairy products like Jewish chicken paprikash, it tastes like Korean ‘Dakbokkeumtang’ in a non-spicy version.
It’s interesting how similar flavors can be created with completely different spices.
About Chicken Paprikash
This dish is common food that Hungarian people have eaten for 200 years.
In Hungary, there are many stew dishes made with paprika.
Goulash is one of them. However, goulash do not use sour cream.
This dish is often chosen as a Sabbath dish by Jewish of Hungary.
According to the kosher rules, the Jewish do not eat or cook meat and dairy products together, therefore sour cream and butter do not add to this dish.
Traditionally serve with egg noodles called nokedli. However, it goes well with pasta types, gnocchi, steamed rice, etc.
So, now try cooking this beautiful chicken dish.
While talking about chicken paprikash or goulash, we should talk about Hungarian paprika.
In Hungary, paprika refers to any fruit of the genus Capsicum, including chili peppers.
Depending on the type, there are different levels of spicy and non-spicy.
If you want to make real Hungarian Chicken Paprikash, buy one that says Hungarian Paprika.
I like to use Korean chili powder. Because I like spicy.
If you like a smoked flavor, you can use smokey paprika powder.
Any part of the chicken is fine.
As mentioned, use Korean fine red pepper powder like I did. If you like smoky flavor, smoky paprika powder is also good.
Chicken or vegetable stock is ok.
You can omit bell peppers or capsicum if you don’t like it, or add mushrooms if you like.
Add the tomato paste before pouring in the broth and stir-fry lightly to remove the sour taste.
Instead of adding sour cream right away, add a little bit of broth and mix it before cooking to avoid lumps.
Hungarian Chicken paprikash recipe
- 780 g chicken legs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion
- 1 bell pepper
- 2 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp paprika powder
- 350 ml chicken or vegetable stock
- 2 tbsp sour cream
- 1 tbsp double cream
- 1 tbsp chopped parsley
- Rub the chicken with coarse salt to remove impurities. Remove unwanted fat.Rinse thoroughly in cold water and remove moisture.
- Season the chicken with a little salt and pepper.
- Finely chop the onion, remove the seeds from the bell pepper and cut into appropriate sizes.
- Add a couple of tablespoons of stock to the sour cream and cream and mix.
- Place a thick pot over high heat, add olive oil, add the chicken, cook until golden brown on the outside, and set aside.
- Reduce the heat to medium-low and add the onion and butter to the same pot and sauté until the onion is soft.
- When the onion is soft, add the minced garlic and tomato paste and stir-fry for about 30 seconds.
- Add chicken, bell pepper, and paprika powder and pour broth. Cover and simmer for 30 minutes or until chicken is cooked through.
- When the chicken is cooked, remove the floating oil slightly and add the sour cream mix and boil for 1 or 2 minutes.