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Chicken Paprikash

5
  • Servings: 4

Ingredients

  • 1/4 cup vegetable oil, plus 1 tablespoon
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons sweet Hungarian paprika
  • 2 whole chickens (3 to 4 pounds each), quartered
  • 1 teaspoon coarse salt
  • Hot Hungarian paprika
  • 1 medium tomato, peeled, seeded, and cut into 1/2-inch pieces
  • 2 green bell peppers, cored, seeded, and diced
  • Egg Dumplings
  • 1 yellow bell pepper, cored, seeded, and diced
  • 1 cup sour cream

Directions

  1. In a Dutch oven, heat the 1/4 cup vegetable oil over medium heat. Add the onions, and saute until golden brown, about 4 minutes. Remove from heat. Stir in garlic, sweet paprika, and 2 cups water.

  2. Add chicken, and season with salt and hot paprika. Cover, and cook over low heat for 20 minutes. Add tomato, and simmer until the chicken is tender and cooked through, about 20 minutes. Remove chicken; set aside.

  3. Return Dutch oven to stove, and add green peppers. Simmer for 20 minutes.

  4. When the chicken is cool enough to handle, remove skin, and discard. Cut meat from bones, keeping breasts and thighs intact. Return bones to Dutch oven with sauce, and bring to a boil.

  5. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat. Add yellow pepper, saute for 3 minutes.

  6. Divide dumplings between 4 plates. Add chicken pieces. Remove bones from sauce, and pour over the chicken. Garnish each plate with a sprinkling of yellow pepper, and a dollop of sour cream. Serve immediately.

Reviews Add a comment

  • AbsoluteLM
    19 AUG, 2010
    To jampa4: a "dutch oven" IS actually an iron pot used to cook on the stove top. This recipe is indeed made over a fire and NOT in an oven. :)
    Reply
  • jampa4
    7 OCT, 2009
    The effort is appreciated, but it is far far away from a Chicken paprikas. In stews and "paprikas" we do not use tomato, absolutely not prepared in an oven, but on fire, of course best in an iron pot! Lots of good quality paprika, and lots of onion, no garlic, should have lots of juice and the sour cream is boiled with the paprika sauce in the last moment!!!! No pepper, Hungarian peasants and herdsmen on the Great Hungarian pllain had no access to fancy spices!!! Very different!!!
    Reply
  • xina
    24 APR, 2008
    To Roma: This recipe is really quite good if tweaked to give it more authentic flavor. Otherwise, the sauce is too bland and thin to be called a paprikash. I made my compromise version again last weekend and even my mom approved it. I hope it meets your expectation. General comment: Large portion sizes are contributing to North Americans' growing waistlines. Let's be honest, this recipe made with two chickens should feed 8 people, not 4 as stated.
    Reply
  • mmsrjs
    5 JAN, 2008
    Thanks Xina: I tasted this once, when we went home to visit and Ron's Dad make it for us. Ron was never able to get recipe from relatives, so we will certainly give this a try along with you information. Thanks Martha for putting this on the Internet. Roma
    Reply
  • xina
    17 DEC, 2007
    My mom was raised near the Hungarian border and always made chicken paprikash, so I'm not too sure about this recipe as is. I doubled the amount of onion and garlic because it seemed too bland. The recipe doesn't specify, but you need about 5-6 tablespoons of hot paprika for two chickens. Also, use 2-3 bay leaves and 1 tsp. allspice berries. Finally, the real deal requires that the sauce be enriched with 1 c. sour cream blended with 2 tbsp. flour and then cooked another 10 minutes.
    Reply