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Adapted from the Wikibooks Cookbook: Paprika Chicken
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Details
- Description
- Hungarian chicken slowly cooked down in a generous amount of sweet paprika, then finished with sour cream. Serve with dumplings, rice or mash. Adapted from “Paprika Chicken” in the Wikibooks Cookbook (CC BY-SA 4.0). Single amounts; served as 4 portions instead of 6–8 (one chicken). Photo:
Sumit SuraiKobako, CC BY-SA4.02.5, via Wikimedia Commons (“Paprikahuhn”). - Photo
Ingredients
- Unchanged: 1 chicken (about 1.2 kg), cut into 8 pieces
- Unchanged: 2 onions, chopped
- Unchanged: 3 tbsp sweet paprika (not hot)
- Unchanged: 5 tbsp olive oil
- Unchanged: 6 black peppercorns
- Unchanged: 1 tsp salt
- Unchanged: 240 ml sour cream
- Unchanged: 80 ml heavy cream
- Unchanged: 1 handful fresh parsley, chopped
- Unchanged: Water, to cover
- Unchanged: 1 green bell pepper, sliced(optional)
- Unchanged: ½ red bell pepper, sliced(optional)
- Unchanged: 1 carrot, thinly sliced(optional)
Method
Unchanged step 1:
Cut the chicken into eight pieces, if your butcher hasn't.
Unchanged step 2:
Chop the onions. Heat the oil in a wide pan and sauté them for 3–4 minutes until they turn pale yellow.
Unchanged step 3:
Add the chicken, peppercorns, salt and paprika and stir quickly. It is a lot of paprika, but sweet paprika is not hot. Straight away add just enough water to cover the meat.
Unchanged step 4:
Simmer over low heat. Don't let it boil.
Unchanged step 5:
If using, add the peppers and carrot.
Unchanged step 6:
Keep simmering until the chicken is tender, stirring now and then and adding water only very sparingly. For the last 15 minutes add no more water, so the sauce cooks down to about half a finger's depth.
Unchanged step 7:
Stir the sour cream and heavy cream into the sauce and top with chopped parsley.