Paprikás Csirke – Hungarian Paprika Chicken
We’ve got an important one today! One of the national dishes of Hungary: Paprikás Csirke (Hungarian Paprika Chicken). Ever heard of it? Of course you have. It’s been around for hundreds of years, it’s one of the best comfort foods around, and is relatively easy to make.
Easier to make than pronouncing its name anyway.
Instructions on how to make Hungarian Paprika Chicken
Let’s start with your chicken meat. Whatever you chose to get (thighs, drumsticks or wings) make sure to leave the bone in and the skin on. You’re doing this so you can add extra flavor to the dish, in case you were wondering. Not because we’re lazy cooks. Definitely not because we’re lazy.
Start heating a large frying or pot, add a bit of the lard and bacon and start frying on medium heat. If the bacon doesn’t have a lot of fat, add some more lard. In the meantime, dice your onion, and cut the pepper and tomatoes in chunks.
Once the bacon is fried, add the onion, wait a minute, then add the peppers and tomatoes. Mix them, wait 2 minutes, and add 300ml of water to the mix. This is where you add the smoked paprika. Make sure everything is homogenous and start simmering on low-medium heat. Add all of the chicken, a bit of salt, cover your pot and boil for 40 minutes. After 40 minutes, flip the chicken and leave for another 20-30 minutes.
Now you’re ready to serve: remove the chicken and put on a plate. Take some sour cream and gently mix it with the remaining sauce – make sure not to add all of the sauce at once because it will end up “cutting” the cream. Once you’re done with the sauce, add it back to the chicken. Serve with a side of nokedli (Hungarian egg dumplings).
Listen to this while cooking.
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