This recipe is as authentic as possible. I received it from a friend in Budapest who wants to remain totally anonymous but let me assure you that she is Hungarian born & bred...!
Hungarian Chicken Paprikash - Csirke Paprikás
5 lb Assorted chicken parts
4 lb Onions
1 ea Green Pepper
2 ea Carrots
1 ts.Salt
1/4 ts Pepper
3 tb Paprika
2 ea Cloves minced garlic
1 tb Butter
1. Chop the pepper and onions. (Three to four pounds of onions may seems like a lot, but they will be reduced by about 50%. They are at the heart of this recipe). Mix the onions, pepper, salt, pepper, and garlic in a bowl.
2. Wash and dry the chicken. Remove the skin if you wish.
3. Add the cooking fat and about one inch of the onion mix into a large pot. Wash and halve the carrots (don't peel), slice them lengthwise, and add to the mix. Place a layer of chicken on top, sprinkle liberally with paprika, and then add another inch of onions. Continue until the pot is full. Depending on the amount of chicken, you may need a second pot. (For even cooking, place breasts and thighs in the bottom of the pot, wings and legs toward the top.)
4. Cover and cook on the stove top at a low heat for about 2 hours or until the meat falls off the bone. You really can't overcook this dish. Rearrange chicken pieces at least once and add more paprika if you wish.
5. Reserve the onions and broth when done cooking to serve as a "gravy". Serve on or with Nokkedli (Hungarian dumplings) or wide egg noodles, smothered with the onion broth.
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Comments: 20
It's amazing how the simplest thing can mean so much to one person.
Thank you again.
Thanks for posting this recipe. I'll make it. Did you ever hear of sour cream in Chicken Paprikash? I had a Hungarian friend who used it in his Paprikash.
Let me add that Spain also produces excellent--and flavorful--paprika (unlike the McCormick's red ground cardboard), and it is smoked, the only thing to use in Spanish dishes, just as only genuine Hungarian paprika ashould be used in Hungarian dishes. :-)
Dom