Sunday, July 1, 2012

Hungarian Chicken Paprika recipe

Today Nadia (crafts2love) is sharing with our readers one of her favorite recipes, Chicken Paprika.
Try to cook it and you will love this dish full of flavor!

Nadia:
Since moving to Hungary I have been fascinated by its cuisine. Today I would like to share a recipe not less tasty but perhaps a little less knows than the famous Hungarian Gulyash… Paprikas Csirke (Chicken Paprika) is not hard to cook but it needs a couple specific ingredients… here is what you will need to make it for a family of 6 like mine:

Chicken (legs or whole chicken cut up in chunks with bone) - 1-1.5kg
Onion - 2 pcs
Paprika (red powder spice, made in Hungary for best flavor - 2tbsps
Cultured sour cream -1 cup
Flour 1 heaped tbsp
Salt to taste (ground black pepper optional)

 For pasta to go with chicken:
Tarhonya* noodles or any type of egg noodles - 0.5 kg
Olive oil - 2-3 tbsp
Salt to taste


Directions:

Chicken:
Have some freshly boiled water ready. Cut onion in halves or quarters if it’s large. Put onion and chicken chunks in a heavy bottom pot on high.

Brown the chicken skin. (Some of the fat with drip and the onion will get fried a bit.) Put in paprika and stir fast to coat the chicken but not to burn the spice, pour boiling water to just cover meat, turn heat down and simmer for 40minutes to 1 hour (depending on the size of your meat pieces).
Noodles:
Tarhonya looks like small grain or (the homemade variety) like crumbs. It needs to be warmed with oil in a heavy bottom pan. Another way of cooking it is to totally brown it but my kids like it light. So pour the noodles and oil and stir together in a heated pot. Pour boiling water over the noodles, salt, turn heat and simmer for 15 minutes (sort of like you cook rice).

*If you'd like to make tarhonya noodles at home here is how:

Per person you will need 120 gram of flour, 1 egg, pinch of salt and a bit of cold water. Knead a very tight dough, adding water by teaspoonfulls, form tight balls, grate them and dry the noodles in the sun (or in hot kitchen). It is possible to cook them fresh (without drying), then heat your oil well (and use more of it), drop the noodles in, stir gently, pour boiling water to just cover them and simmer for 15 min. Leave to stand covered and serve with sauce over the noodles.

For chicken paprika you can substitute tarnoya for any other type of egg noodles your family likes.

Sauce:
Mix 1 cup of water, 1 cup of sour cream, salt and flour. When the chicken is done pour int he flour mixture stirring gently and bring to boil. Add freshly ground pepper if you like it.

Serving:
Some of the sauce may be mixed into the noodles or everything just gets served to plates. People might want to add more uncooked sour cream onto their plate.

Jó étvágyat!

By Nadia (crafts2love)

3 comments:

IrinaN said...

Looks yummy-)))

IrinaN said...
This comment has been removed by the author.
Iryna Rybytva said...

Nadia, Thank you!
Yummy

Related Posts Plugin for WordPress, Blogger...