HUNGARIAN CHICKEN PAPRIKASH
Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.
Provided by katja
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
- Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
- Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
- Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
- Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.
Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g
HUNGARIAN CHICKEN PAPRIKASH
The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.
Provided by BoxOWine
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, 2 tbsp paprika, salt and pepper.
- Dredge chicken pieces in flour mixture.
- Reserve left over flour.
- Add oil to large dutch oven.
- Heat oil over medium high heat.
- Add chicken and brown on both sides, about 10 minutes.
- Remove chicken from pot.
- Add little oil to pot (if bottom appears to be too dry).
- Add onion, red pepper, 1 tbsp paprika, and salt.
- Saute until onion is tender, about 2 minutes.
- Return chicken to pot, and add enough chicken broth to cover.
- Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
- Remove from heat and let paprikash cool down.
- Combine reserved flour and 1/2 cup sour cream.
- Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
- Add mixture to pot, stirring constantly.
- Simmer 5 minutes.
- Let cool down again and add remaining sour cream, stirring constantly.
- Sauce should be a very pale orange color (almost white).
- Cook about 1 minute until heated.
- Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.
Nutrition Facts : Calories 308.1, Fat 23.1, SaturatedFat 8.3, Cholesterol 29.9, Sodium 424.7, Carbohydrate 20.6, Fiber 2.9, Sugar 4.6, Protein 6.4
HUNGARIAN CHICKEN PAPRIKASH
Take a break from your routine with Hungarian Chicken Paprikash. Hungarian Chicken Paprikash gets its name from paprika. The creaminess is from sour cream.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 8 to 10 min. or until crisp-tender. Remove onions from skillet with slotted spoon.
- Add chicken to skillet; cook 6 to 8 min. or until evenly browned, stirring occasionally. Stir in broth, paprika, pepper and onions. Bring to boil; simmer on medium-low heat 20 to 25 min. or until chicken is done (165ºF), stirring occasionally.
- Whisk water, sour cream and flour in medium bowl until blended. Remove about 1/2 cup hot liquid from skillet; stir into sour cream mixture until blended.
- Add sour cream mixture to chicken mixture in skillet; stir. Bring to boil on medium heat; simmer on medium-low heat 6 to 8 min. or until sauce is thickened, stirring frequently. Sprinkle with parsley.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
HUNGARIAN CHICKEN PAPRIKASH
Make and share this Hungarian Chicken Paprikash recipe from Food.com.
Provided by Veronica in North C
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown onions in shortening.
- Add seasonings and chicken brown 10 minutes.
- Add water and simmer until tender.
- Remove chicken.
- Add sour cream to pan mix well.
- Thicken with 1 tablespoon butter and 1 tablespoon flour made into a paste; stir into pan.
- Replace chicken and heat through.
Nutrition Facts : Calories 862.9, Fat 67.2, SaturatedFat 22.7, Cholesterol 232.3, Sodium 1391.5, Carbohydrate 9.8, Fiber 2.7, Sugar 2.2, Protein 54.4
TRUE HUNGARIAN CHICKEN PAPRIKAS
This is a Hungarian dish that seems to be loved by almost everyone....the chicken is very tender and very flavorful and the sauce is one that is always soaked up by good french bread or hungarian bread.....althought there are many different versions of this made up by many different people......there is only 1 true Hungarian Paprikas. I come from a family of 7 generations of full blooded Hungarians, we eat , we talk and we all cook hungarian.....still to this day. So I will pass on this recipe from many generations of fantastic cooks and people. Enjoy.
Provided by Paprikamama
Categories Whole Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows:.
- 3-C. flour.
- 5 eggs.
- 2 teaspoons salt.
- 1/4 C water.
- mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad.
- Hungarian Cucumber Salad with Sour Cream:.
- 2 cucumbers.
- 1 lg clove garlic, pressed.
- 1 1/2 teaspoons salt.
- 2 T. vinegar.
- 1/2°C sour cream.
- Hungarian Paprika.
- Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve.
Nutrition Facts : Calories 1118.7, Fat 89.3, SaturatedFat 37.8, Cholesterol 378.2, Sodium 777.7, Carbohydrate 9, Fiber 0.9, Sugar 3.9, Protein 67.5
HUNGARIAN CHICKEN PAPRIKA
This is a recipe for Chicken Paprika, a recipe my father brought over from Hungary. It is simply marvelous. (It bears no relationship to Cacciatore.)
Provided by Sam29839
Categories Whole Chicken
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical.
- Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.
- In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.
- Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.
- Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.)
- Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.
- Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!
- Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.
- Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
- Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
- Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
- They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
- I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.
- Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.
- You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.
CHICKEN PAPRIKASH (HUNGARIAN STYLE I THINK)
This is how my Grandma and Great Grandma have been making chicken paprikash forever. The recipes here on zaar are all gravies and thats not how we make ours. My Great Grandma was given a cookbook from the Hungarian Women's Auxilary in Detroit and that's where this comes from. I will also post a recipe for how we make kluskies seperately. Note: I never really measure, so with the paprika, you have to do this by taste and look. Oh! this is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result.
Provided by Melcat
Categories Chicken Thigh & Leg
Time 1h20m
Yield 12 chicken pieces, 10 serving(s)
Number Of Ingredients 10
Steps:
- Dice the two onions (It doesnt have to be perfect, just so theyre small).
- Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
- In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
- When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
- Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
- Add more paprika to the water until its an orangish color.
- Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
- Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
- Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
- Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!
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4.9/5 (11)Total Time 1 hrCategory Dinner, Main Course, Main DishCalories 527 per serving
- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
- Chop your onions and garlic. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). Saute onions until translucent, for about 5 minutes.
- Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well.
- Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
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