Saucepan@saucepan · Shared this recipeFollowHungarian · dinnerAuthentic Chicken PaprikashA traditional Hungarian dish of tender chicken pieces simmered in a rich, creamy paprika sauce, best served with nokedli.total1 hrprep10 mincook50 minservings6Original recipe on daringgourmet.comKeep this recipeAdd a copy of Authentic Chicken Paprikash to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tbsp pork lard ), , or butter (lard is traditionally used and we strongly recommend it for the best flavor3 lb chicken pieces, bone-in and skin-on2 medium yellow onions, very finely chopped2 clove garlic, finely minced2 Roma tomatoes, seeds removed and very finely diced1 Hungarian bell pepper, (optional, diced )3 tbsp quality, genuine imported sweet Hungarian paprika2 cup quality chicken broth1.5 tsp sea salt0.5 tsp freshly ground black pepper3 tbsp all-purpose flour0.75 cup full fat sour cream ), , room temperature (important to avoid lumps; be sure also to use full fat0.25 cup heavy whipping creamStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides. Transfer the chicken to a plate.2Step 2: In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.3Step 3: Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).4Step 4: Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.5Step 5: In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.6Step 6: Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.getsaucepan.com/r/c5c11740-10f7-4779-ab05-06d7300de53d · Original: https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/
