Chicken Paprikash – Hungarian recipe (Paprikas csirke)

Since the Czech recipe for Chicken Paprikash was very popular, I thought to add the Hungarian recipe for this dish.

Enjoy!

Ingredients:

  • 1 chicken (about 2.5 lbs)
  • 1 large onion
  • 3 tbsp oil
  • 1 heaped tbsp ground paprika
  • salt
  • 2 bell peppers
  • 1 large tomato
  • 1.5 cups sour cream
  • 1-2 tbsp flour

Preparation:

  • Cut the chicken in pieces
  • Heat the oil and cook the chopped onion. Remove from heat and add the ground paprika.
  • Add the chicken pieces and fry for few minutes
  • Reduce heat, season the chicken and cover with a lid
  • Add the chopped peppers and tomato
  • Add a little water and continue to cook.
  • Combine the sour cream with flour and add when chicken is cooked. Simmer for another 4-5 minutes.

 

Enjoy!

Chicken Paprikash – Czech recipe (Kure na paprice)

This recipe was sent by one of our Czech readers, Thank you Jana! this looks delicious and I can’t wait to try it.

I actually remember when I went to Prague, Czech Republic I tasted this and I absolutely loved it. Traditionally the Chicken Paprikash is served with bread dumplings so both recipes are provided below.

 

Chicken Paprikash (Kure na paprice)

  • 1 chicken (3-4 lbs)
  • 1 medium onion, chopped
  • ¼ cup chopped bacon or butter
  • ½ teaspoon paprika
  • salt to taste
  • 1 ½ cups water
  • ½ cup sour cream
  • 2 tablespoons flour

Cut chicken into small pieces. Wilt onion in bacon or butter; add paprika, chicken, and salt; brown. Add water, cover, and simmer until tender (about 45 minutes). Remove chicken from pan. Mix sour cream with flour, stir carefully into pan; simmer gravy for 5 minutes. Strain over chicken. Serves 4 to 5.

White Bread Dumplings (Houskovy knedlik)

  • 4 cups instantized flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 1 ½ cups milk
  • 4 cups diced stale white bread

Sift flour into a bowl. In another bowl, lightly beat together salt, egg yolks, and milk, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for 1 hour. Work in the bread. With floured hands, shape dough into 3 to 4 rolls, 8 by 2 ½ inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover, and cook for 10 to 15 minutes on each side (20 – 30 min in all). Remove from pan with 2 plates or a large skimmer. Make a cut across the center of 1 dumpling to make sure it is done, and then slice all into ¾-inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.

This recipe is more for advanced cooks. If you prefer, you can buy the dumplings in your local store in the freezer section (Heinens carry them).