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Hungarian Chicken paprikash recipe

Chicken paprikash (Csirkepaprikás) is one of Hungarian national dishes. Along with goulash, it is a very common food in Hungary.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Hungarian
Servings: 3 people

Ingredients

  • 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

Instructions

  • 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.

Video