Recipes are simple

Hungarian Chicken Paprikash – Csirkepaprikas (with dumplings)

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10 min
40 min
1 kg chicken, cut into pieces ( chicken with bone and skin intact)
1 large white onion, chopped (I use red onion)
4 Tbsp vegetable shortening (I prefer oil mixed with chicken fat if possible)
2 Tbsp Hungarian or Turkish Sweet Paprika (not hot and very aromatic, made from the special type of red peppers)
2 tsp Cayenne (optional)
1- 2 tsp black pepper powder
2 tsp salt (a good amount of salt is essential)
200 ml sour cream
1 ½ cups hot water
Fresh chopped herbs, cilantro, scallions, dill…
3 cups flour
3 eggs, beaten
3 Tbsp Sour Cream
2 tsp salt
½ cup water
1 green bell pepper, diced
3 green chili peppers, sliced
4 cloves garlic, smashed
1 cup tomato puree
1 tsp cumin
¼ tsp salt
2 tsp garam masala/ Tandoori Masala / all spice/ Moroccan or Arabian spice mix – whatever you prefer
2 Tbsp cream
½ cup water
2 Tbsp oil
Add all the seasoning ( paprika, pepper and salt) and cook for another 5 minutes, stirring well to mix the spices evenly. The color should be uniform.
Add water and bring to a boil on high.
Cover tightly with lid, lower heat and simmer for 10 – 15 more minutes on very low heat (till chicken is tender).