Chicken Paprikash | Paprika Chicken Recipe

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Chicken Paprikash | Paprika Chicken Recipe

Chicken paprikash or paprika chicken recipe is one of the famous chicken dish of Hungarian origin and very common to Hungarian dining tables. The name paprikash or paprika is derived due to the liberal use of the spice paprika. This spice is commonly used in the Hungarian cuisine.

 

 

Ingredients: Chicken Paprikash|Paprika Chicken Recipe

 

 

Chicken, skinned                              4

Margarine or butter                        15 g

Onions, finely chopped                   500 g

Clove garlic, crushed                       1

Sweet paprika                                  1 tbsp

Salt                                                     to taste

Ground black pepper                       to taste

Hot chicken stick                              150 ml

Snipped chives                                  to garnish

 

 

 

Preparation Method:

Chicken Paprikash|Paprika Chicken Recipe

 

Heat the oven to 180 C.

 

Melt the Butter or margarine in a large shallow flameproof casserole. It should be big enough to take the chicken pieces in a single layer. (Check cook’s tips).

 

Add onions and garlic, cover and fry gently for about 5 minutes until a soft, golden brown puree is formed.

 

Raise the heat slightly then sprinkle in the paprika and salt and pepper to taste. Add the chicken and spoon over the onion mixture.

 

Cover the casserole and back in the oven for 45 minutes or until the juices run clear when the thickest part of the chicken flesh is pierced with a skewer. Check the casserole contents regularly and add a little stock from time to time if the chicken appears becoming dry.

 

Heat the soured cream in a pan; do not boil, otherwise it will curdle. Pour over the chicken; sprinkle with chives and serve at once.

 

 

Cook’s Note

Chicken Paprikash|Paprika Chicken Recipe

 

Time

Preparation 10 minutes, total cooking time is about 1 ½ hours.

 

Cook’s Tip

If you do not have a big casserole that take chicken in I layer, use a large, lidded frying, pan and cook the complete dish on the top of the cooker.

 

Watch Point

Be careful that the puree does not become too liquid. The puree should be thick enough to coat the chicken without forming a sauce.

 

Serving Ideas

Chicken Paprikash|Paprika Chicken Recipe

 

Serve with savoury rice made by adding 100 g fried chopped mushrooms and fried chopped green pepper and onion to plain boil rice.

 

Freezing

Chicken Paprikash|Paprika Chicken Recipe

 

Cool quickly, and then freeze in a rigid container for upto 2 months. To serve:  Defrost overnight in the refrigerator; pour in 150 ml hot chicken stock. Reheat in an oven at 190C for 40 minutes or until bubbling and complete all the process.

 

290 calories per portion

2017-04-29T13:16:44+00:00 November 6th, 2016|Banners, Chicken Dishes, Healthy Eating, RECIPES|0 Comments

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