A delicious sample of Traditional Hungarian Cuisine
The Hungarian chicken paprika recipe is a creamy yummy stew slowly cooked with onions, green peppers and seasoned with paprika and sour cream.
The authentic chicken paprika recipe states that chicken has to be cooked with lard, and actually it tastes much better like that, but for health reasons, you obviously can replace the lard by any type of oil.
- 1 large chicken supreme
- 1 tbsp. oil
- 2 onions (finely sliced)
- 1 large tomato (peeled and chopped)
- 1 green pepper (sliced)
- 1 tsp. of flour
- 1 tsp. paprika powder
- Salt and ground pepper
- 1 ½ cups of sour cream
- 1 cup oyster mushroom
- 1 cup baby gem leaves
- Clean the chicken supreme as preferred. Stir-fry the onion in oil until almost transparent, add the tomato and saute.
- Remove the pot from heat, sprinkle with paprika and stir well (it will prevent paprika from burning, otherwise it will give a bitter taste to the stew).
- Bring the pot back to heat, add the chicken and the green pepper. Season with salt and ground pepper. Mix well.
- Add enough water just to cover the chicken. Cover and bring to boil, reduce heat and cook over low heat for about 40 minutes or until the chicken is tender.
- When chicken is done, mix the flour in half cup of sour cream until smooth, then add a small amount of liquid from the pot into the flour mixture and stir with a whisk until smooth.
- Add the mixture to the chicken stirring constantly. Simmer for about 5 minutes and add the remaining sour cream.
- Make sure that the sauce gets creamy but not too thick. Remove from fire and serve it with sautéed ‘Schupfnudlen’, oyster-mushroom and baby gem leaves.
- 1 lb potato, peeled and cubed
- 2 egg yolks
- 4 tbsp flour
- 2 tbsp cornstarch
- salt, pepper, nutmeg
- 2 tbsp butter
- Cook the potatoes until tender in boiling water (about 10 minutes). Drain and let steam escape to dry the potatoes (put the pot of potatoes back on burner briefly to evaporate moisture).
- Mash the potatoes or put through a ricer and add egg yolks, flour, and cornstarch. Season with salt, pepper, and freshly ground nutmeg. Mix well, adding a bit more flour if necessary to make a dough that isn’t sticky.
- Using floured hands, form dough into a log shape. Cut the log into about 20 pieces and form each into a “finger-shaped” by rolling between your hands. If the dough is too sticky, add a bit of flour.
- Each noodle should be thicker in the middle and narrower and pointed at the ends.
Place noodles into a pot of gently boiling water (add about 2 tsp of salt to water) and simmer until they float, about 5 minutes.
- Remove noodles and drain them. Over medium heat melt butter in a saucepan. Add boiled noodles and sauté until golden brown. Serves 2 – 4 (depending if side dish or main dish).
Chicken Paprika or ‘Paprikás Csirke’ (in Hungarian) is one of the most popular and representative dishes of the Hungarian cuisine. It is considered as a Hungaricum (a term often used to refer anything typically Hungarian) because it has everything the Hungarian cuisine is characterized by paprika, pepper, onion, garlic, green pepper, tomato, sour cream, meat.