Csirkepaprikas Or Hungarian Chicken Paprikash Recipes

CSIRKEPAPRIKAS OR HUNGARIAN CHICKEN PAPRIKASH RECIPE

Steps:

• Grate the onion and mash the garlic.
• Heat the butter and oil in a heavy based pan or dutch oven a low-medium heat.
• Cook the onion and garlic until soft, you do not want to colour the onions, approximately 5 minutes.
• Add the paprika to the pan and stir to combine for about 1 minute.
• Pour in the water and stir to form a sauce.
• Chop the tomatoes into a 1-2cm dice.
• Add the tomatoes and season with salt and pepper to taste.
• Season the chicken thighs with a pinch of salt.
• Add the chicken, reduce the heat to low and add a lid, then cook for 20 minutes.
• After 20 minutes remove the lid and flip the chicken pieces and put the lid back on then cook for another 20 minutes.
• Remove the chicken and add the sour cream.

EASY HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
• In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
• Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
• Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
• Season to taste with additional salt, and serve immediately over broad egg noodles.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.