Wednesday, November 30, 2016

Paprik├ís Csirke ­čŹ┤ Authentic Hungarian Chicken Paprika

Chicken paprikash is my daughter's favorite dish which she will always ask for when she visits. (How did she get old enough to live on her own?) Here's a tip:  Do not mistake the tins of HOT and SWEET paprika in your spice rack. Once when she visited I did that!  The dish was spicy but it was still fine to eat.  She doesn't like spicy foods.

This is truly one of the easiest meals to cook ahead!  I love a mix of Hot and Sweet Hungarian paprika in this. The small amount of Hot just gives it a bit more kick.  Mom only used the sweet paprika in hers and I love it that way also. Mom would also occasionally use some tomato sauce rather than the sour cream to finish (my brother and I always preferred sour cream!)

This dish is even better the day after you make since if there is excess fat that cooks out of the chicken you can very easily take a spoon and scoop off that layer.  I prefer making this ahead and removing the fat layer. Another way to remove the fat the same day is to use a fat separator measuring cup where the fat will float to the surface and the meat juices pour from underneath the fatty layer.

  Paprik├ís Csirke ­čŹ┤ Authentic Hungarian Chicken Paprika 

Authentic Hungarian Chicken Paprikash

6 servings


3 pounds chicken thighs
2 medium onions
3 Tablespoons flavorless oil
1 Tablespoon Sweet paprika
1 Tablespoon Hot paprika  (don't like spice...use all Sweet paprika)
1 teaspoon kosher salt
1 cup sour cream

1 pound wide egg noodles cooked per package directions


Make sure the chicken is free of pin-feathers and trim the excess fat and set aside.  Be sure to wash hands thoroughly to avoid cross-contamination in the kitchen before doing anything further.

Prep the onions

Peel and chop the onions.

Add onions to the pot

Over medium heat add oil to the pot and cook the onions until lightly browned.

Sweet and Hot Paprika

Onions are just starting to brown

Add the chicken, salt and paprika to the pot. Add some water but don't add enough to cover the chicken.  At about 30 minutes into cooking either move the pieces around to make sure they all get covered in the onion and paprika sauce, or just baste with the juices.  

The chicken will exude juices as it cooks but the water will help get the simmering off to a nice start and if you love the gravy part you'll want plenty of it.

Cover and simmer on low heat for about 1 hour or until fork tender. The cooking time will depend on the size of the chicken parts used. Adjust salt in case you need more near the end of cooking.  Easier to add salt than remove salt.

If you like a thicker gravy use 1 Tablespoon of cornstarch whisked into the juices and cook a minute to thicken. Add the sour cream and heat to a simmer for few minutes just before serving.  Make sure all piece of chicken are thoroughly coated with this wonderful sauce.Serve over the wide egg noodles or nokedli (Hungarian dumplings or spaetzle).

  Paprik├ís Csirke ­čŹ┤ Authentic Hungarian Chicken Paprika