Hungarian Paprika Chicken
Author's product rating: 
| Advantages: |
Quick and inexpensive to make |
| Disadvantages: |
None I know of |
| Recommend to potential buyers: |
yes |
Paprika ChickenThis is a recipe I first tasted in Hungary, the home of cooking with paprika and is a really delicious, flavourful, quick and easy way of preparing a chicken main course. You can use the regular paprika powder you can buy in supermarkets but If you can get ahold of some top quality paprika then the result will be even yummier!INGREDIENTS - Either 1 3lb chicken or the same weight of ready-cut chicken pieces
- 1 large onion, finely chopped
- 1 tblspn cooking oil
- 1/2pt stock or water (you may not need all of this)
- 1/2pt sour cream (remember you can make your own by adding fresh lemon juice to regular light cream!)
- 1 tblspn flour
- 1 tblspn paprika
- 1 tomato sliced (skinned if you prefer)
- small squeeze of tomato paste/concentrate
- 1 green capsicum sliced
- salt and pepper to tasteMETHOD If using a whole chicken, cut it into pieces. Heat some oil in a heavy pan (saucepan with lid or stovetop casserole dish) and seal chicken pieces on each side. Remove chicken and put to one side for a moment. Keeping the oil/chicken juices in the pan hot, add chopped onion and fry until beginning to get soft. Remove from heat and sprinkle over the paprkika and then cook for a minute or so to bring out the flavour. Add the chicken pieces, a little salt, the sliced tomato, the sliced pepper, the tomato puree and a little stock. Stir the mixture and cover for 5-10 mins. Add more liquid from time to time until the chicken is cooked. For small pieces this is about half an hour, if bigger pieces then it will take longer - remember it is crucial to cook chicken really well!! Once the chicken is cooked and tender, mix the flour with the sour cream and stir in to the sauce/juices in the pan while bringing it to the boil. This will thicken the sauce beautifully to a creamy consistency.The finished dish can be served with rice or potatoes and veggies or even a side-salad, as can any other chicken casserole dish., but in Hungary it is traditionally served with very small flour dumplings called galuszka. Enjoy!
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