Hungarian Paprika Chicken / Csirkepaprikás

Directions

1.  Rinse and skin the chicken breasts, if needed.

2.  Chop onion and set aside. Clean and finely chop the pepper, set that aside too.

3.  In a large frying pan, heat the olive oil over a medium flame.  Add the onion and pepper, and sauté for 3 minutes.

4.  Add the chicken breasts and fry them until nearly cooked through, about 5 minutes on each side.

5.  Add the chicken broth*, paprika, salt and pepper.  Bring the mixture to a boil.  Reduce heat to a simmer, cook 10 more minutes.  Remove the chicken from the pan. Set aside.

6.  To make the sauce, scoop out about half a cup full of hot liquid from the pan.  Add 1 Tbs of flour to the cup and stir or whisk until the flour is well blended.  Pour the flour and sauce mixture back into the pot stir well. Repeat until you have the desired consistency. Add the sour cream and blend. 

7.  Return the chicken (chopped if you’d like) to the pan and heat through.

 

Notes: This is one of the best known traditional Hungarian dishes. It is usually served over noodles, boiled potatoes, or, for the serious chefs:homemade potato dumplings with more sour cream on the side.

 

Variations: You can substitute pork or other meats in this dish. For more flavor, you may wish to add garlic, another fresh pepper, and some spicy paprika to the pot. You can also substitute milk or yogurt for the sour cream for a healthier dish. You can also replace the chicken broth with water.

 

Substitutions: Chicken/Other meat. Chicken broth/Water. Sour cream/Milk/Yogurt.

 

References: *See the Chicken Broth recipe.