Csirke Paprikash / Chicken Paprikash

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Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

My Mother is Hungarian and this is someting we grew up eating and now my family loves it as well. I always find it amazing at how so few ingredients can make such rich flavor. Flavor actually improves the next day however it is rare that there are leftovers. It can be served with Nokedli/ Spetzli, rice or potatoes. I often make a simple cucumber salad as a side dish.

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Ingredients

Nutrition

Directions

  1. Cut up chicken you can keep skin on or remove according to preference or diet. My Mom would always season the chicken with salt and let it sit for a while in a colander to lose any extra water that might remain after washing.
  2. Chop onion very fine and saute in a heavy pot or dutch oven until it softens then add paprika be very careful not to burn the paprika because it will taste bitter.
  3. I remove the onion/paprika mixture and brown the chicken on high heat adding oil if needed. Once browned I return the onion mix to the pot, season with salt and pepper turn down the heat, cover and let cook for about 15 minutes. Dice tomato and pepper leaving a few pepper rings for garnish add them to chicken cover and continue cooking stirring occasionaly for about 40 to 60 munutes. I do not add water as the chicken releases enough of its own juices but if you find it to be to dry add water.
  4. Many like to add sour cream (I prefer mine without) before serving, just mix it in and let it cook long enough to warm up the sauce.
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