Recipe by Xiney
My mother's family originate from Eastern Europe, so we get a lot of ethnic dishes from the area at home. This is my favourite, it is like goulash but it is chicken instead of beef.
Top Review by Mirj
I'm half-Hungarian and have been eating several different versions of this dish my entire life. I have seen some recipes that are so complicated you need a Ph.D. in Hungarian rocket science to work them out. This recipe is simple, and the result is delicious. I used a combination o chicken thighs and chicken breasts, off the bone. I have to agree with Ziney, try to get the Szeged paprika, it is the best in the world, and once you try it you will never to back to the stuff you find in the supermarket (unless it's a Hungarian supermarket in Szeged). I served this over broad egg noodles. Good one, Xiney!
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon paprika (Hungarian, Szeged, is best if you can get it.)
- 2 skinless chicken thighs
- 2 chicken drumsticks, with skin removed
- 1⁄2 cup water
Directions See How It's Made
- Sauté the onion with the oil in a very deep frying pan, or a non-stick pot.
- Salt it so that the layers separate and become filmy.
- When the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.
- You must be VERY CAREFUL not to let the paprika burn.
- Keep stirring it in the oil to keep this from happening.
- After the paprika is cooked (about two minutes) mix in the onions again and add the chicken.
- Turn up the heat a bit.
- You have to keep stirring so the paprika doesn't stick to the pan.
- The chicken will start to release juices.
- Add the water.
- Let simmer for about an hour, stirring periodically.
- Serve over boiled potatoes.