Recipe by English_Rose
Rich, red and ritzy, the three different paprikas add a smoky, sweet and spicy tang.
Top Review by Mirj
Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. This was the main course. I got my husband to clean, skin and joint the chicken (I'm such a baby about this bit). The flavor was amazing, and the smoked paprika really made this special. As I don't mix chicken with dairy for relibious reasons I left out the sour cream, but no one complained, the flavor was wonderful. I'm going to make this many times in the future, thanks!
- 1 roasting chicken
- 2 tablespoons olive oil
- 1 ounce butter
- 1 large onion, peeled and finely chopped
- 6 garlic cloves, peeled and finely chopped
- 1 tablespoon sweet paprika
- 1 tablespoon hot paprika
- 1 tablespoon smoked paprika
- 1 tablespoon flour
- 1 cup chicken stock
- handful flat leaf parsley, chopped
- 2 red peppers, seeded and cut into 1cm strips
- 4 tomatoes, chopped
- 1 cup sour cream
Directions See How It's Made
- Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
- In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
- Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
- Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
- When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.