Chicken Paprika: Authentic Hungarian Recipe for a Traditional Dish with Unmistakable Flavor and Flavor

Chicken paprikash is a rich and savory traditional Hungarian dish that combines tender chicken with a delicious cream and paprika sauce. Here’s how to prepare this authentic dish:

Ingredients:

• 1 whole chicken ( about 1.5 kg) or 1 kg of chicken legs
• 2 large onions, finely chopped
• 2–3 cloves of garlic, finely chopped
• 1 red bell pepper, diced
• 2 large tomatoes, diced (or 200ml tinned tomatoes)
• 2 tablespoons oil or lard
• 1 tablespoon sweet paprika
• 1 tsp hot paprika (optional)
• 200 ml of cooking cream
• 1 tablespoon of flour
• 200 ml chicken stock or water
• Salt and pepper to taste
• Freshly chopped parsley, for decoration

Instructions:

1. Preparing the chicken :

• Cut the whole chicken into smaller pieces or use chicken thighs. Wash them and dry them well with kitchen paper.

2. Cooking onions and peppers :

• In a large saucepan, heat the oil or lard over medium heat.
• Add the chopped onion and saute until golden and soft.
• Add the minced garlic and bell pepper and continue to sauté for another 2–3 minutes.

3. Adding paprika :

• Remove the pan from the heat and add sweet paprika and, if desired, hot paprika. Stir well to release the flavors, being careful not to burn the paprika.

4. Adding the tomatoes and chicken :

• Put the saucepan back on the heat and add the diced tomatoes. Stir well.
• Add the chicken pieces and toss to coat them with the onion, pepper and tomato sauce.

5. Cooking the chicken :

• Pour the chicken stock or water into the saucepan, add salt and pepper to taste.
• Cover the pan and simmer for about 45–60 minutes, until the chicken is tender and cooked through.

6. Preparation of the cream sauce :

• In a small bowl, mix the cream with the flour until you get a smooth paste.
• Take some of the hot sauce from the saucepan and gradually add it to the cream and flour mixture, stirring constantly to prevent lumps.

7. Finishing the sauce :

• Pour the cream mixture into the saucepan, stirring constantly.
• Continue to cook over low heat until the sauce thickens to a creamy consistency.

8. Serving :

• The chicken paprikash is served hot, garnished with fresh chopped parsley.
• You can accompany it with dumplings, pasta, potatoes or polenta.

Advice:

• For an authentic taste, use quality paprika, ideally Hungarian.

This chicken paprikash recipe will bring the authentic flavors of Hungarian cuisine into your kitchen. Good appetite!