Chicken paprikash
8 servings
60 minutes
In the old days, this traditional Hungarian dish was prepared from adult chickens so that the broth would be richer and more filling. Nowadays, both beef and lamb are used as a base. Two ingredients remain unchanged: sour cream and, of course, paprika.
1
Cut the chicken into small pieces.
- Chicken: 1 piece
2
Mix 2 tablespoons of flour, a pinch of salt, and pepper, and dust the chicken pieces with this mixture.
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chicken: 1 piece
3
In a thick-walled pot, heat vegetable and butter.
- Vegetable oil: 40 ml
- Butter: 15 g
4
Fry the chicken pieces until golden brown and place them in a clean dish for a while.
- Chicken: 1 piece
5
In the same pot, sauté the chopped onion until translucent, adding a little vegetable oil.
- Onion: 1 piece
- Vegetable oil: 40 ml
6
Then add diced bell pepper, minced garlic, and paprika. Fry, stirring, for 3 minutes.
- Red sweet pepper: 1 piece
- Garlic: 3 cloves
- Paprika: 4 tablespoons
7
Add tomato paste, pour in the broth and stir.
- Tomato paste: 70 g
- Chicken broth: 500 ml
8
Return the chicken to the pot, cover with a lid, and cook on low heat for 25 minutes.
- Chicken: 1 piece
9
Mix sour cream, a tablespoon of flour, and some broth from the pot, then pour this mixture into the pot, season with salt and pepper to taste, and cook covered for another 10 minutes.
- Sour cream: 60 g
- Wheat flour: 3 tablespoons
- Chicken broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
10
Serve with homemade noodles or dumplings.
