Hungarian Chicken Paprikash – Csirkepaprikas (with dumplings)
Recipes are simple
Recipes are simple
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Ingredients

  • 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).

Instructions

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