True Hungarian Chicken Paprikas
photo by Anonymous
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 (3 lb) frying chicken, cut up
- 3 tablespoons butter
- 2 large onions, peeled and chopped
- 2 garlic cloves, crushed
- 2 teaspoons Hungarian paprika
- 1 1⁄2 - 2 cups chicken broth
- 1 teaspoon salt (to taste)
- pepper (to taste)
- 2 -3 tablespoons flour
- 2 cups sour cream, at room temperature
- 1 pint heavy cream
directions
-
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.
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Reviews
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Thank you so much for posting this recipe.I am first generation American, My Father and his folks are all from Hungary.My mother and her folks are all from Hungary.Most recipes I see all have tomatoes in their recipes.My family always used the best Hungarian paprika in their paprikas.Home made dumplings were always served along side.This is 100% genuine Hungarian.All Hungarians should pass this down to their children so they can enjoy their heritage.Thank you again.
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This tastes just like my Hungarian grandmother made. I made it for family members while visiting them over the holidays and everyone asked for seconds. To make serving more efficient, I deboned the cooked chicken, made the sauce and put the chicken and cooked egg noodles in the sauce. It was wonderful.
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Yum Yum Yum!! I have made chicken paprikash like this for a long time. I never tried mixing sour cream and flour to make it thick. I will definetly try it next time. The cucumber salad is great. My mom made it all the time (my grandparents were from Hungary). This dish is close to my heart. I now make this for my family and they devour it.
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RECIPE SUBMITTED BY
Hello,
Im a homemaker and have 4 children. When I was first married...I couldnt cook worth a darn.....so I started to watch cooking shows...many years later LOL I was told I was a very good cook. Time went on and I became very interested in cooking and all the wonderful flavors. I guess you can say Im a self taught cook, and now I just love to create new dishes that are very tasty and very comforting. I come from a very large Hungarian family...that loved to cook...and for an army to boot..LOL...there were alot of children. All of my sisters are excellent cooks and really know how to bake awesome traditonal Hungarian pastries as well as other things. This quality in our family I guess was passed on to me...LOLOL...because now my sisters call me to ask how to make or how to acquire certain things or tastes.
I still feel I need help in thee gourmet pastry baking. I hope to get some great ideas and recipes here as well as share them with everyone.