RCI-MT.006.0004.001
Paprika Chicken
Cuisine of Hungary | Chicken is a dish of Hungarian origin traditionally made with chicken, papri
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- –3 pound chicken1 2 unitcut into parts
- onions2 mediumchopped
- sweet (not hot) paprika2-4 tablespoon
- olive oil.5 to 7 tablespoon
- sour cream1 cup
- -1/2 cup heavy cream1/5 unit
- salt1 unit
- fresh green parsley1 unit
- black peppercorn6-7 whole
Method
1
Cut the chicken into eight pieces.
2
Add the oil to a medium sauté pan. Sauté the onions, for about 3-4 minutes or until turn yellow.
3
Add the chicken, peppercorn, salt, paprika and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately so it will cover the meat. Continue cooking on a small fire, simmer the dish. (Add peppers and carrot after ten minutes if you wish. Optional.) Check on the meal. Stir occasionally until the chicken is tender. If necessary add more water, but very sparingly. Do not boil the chicken, it should be almost fried in the end. This takes about 45-50 minutes. The last 15 minutes stop adding more water and wait until the liquid is almost boiled off. Keep about a half finger thick gravy on the bottom of the pan
4
Add the sour cream and heavy cream to the gravy and stir. If you want to avoid the heavy cream, use more sour cream. Add fresh chopped parsley on the top.
5
Serve with dumplings, rice or mashed potatoes and salad.