Hungarian Chicken Paprikash Recipe
About Hungarian Chicken Paprika Recipe
This Hungarian Chicken Paprikash recipe has been handed down from generation to generation. It has been altered a little, but very little. For example, the original recipe called for browning the onions in shortening. We use vegetable oil, which is better for you than shortening. This recipe also uses a whole chicken, bones, and all. When you eat it, you have to be cautious and watch for small bones. You can use this Hungarian Chicken Paprika recipe with de-boned chicken, too.
Did you Know? The proper name for this recipe is Chicken Paprikash. But, most people shorten it to chicken paprika.
Chicken Paprika is usually served over Dumplings Nokedli (also called “Noodles Nokedli”)
Contributed By: Dave Matthews, Rochester, NY
Yield: 4 -6 servings
Thought for Today: “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” – – Doug Larson
Chicken Paprika Ingredients
1 onion, chopped
2-3 Tablespoons vegetable oil
2 Tablespoons salt
1-2 Tablespoons paprika
1 teaspoon black pepper
4-5 pound whole chicken, disjointed
2 cups water
1/2 to 1-pint sour cream
How to Make Chicken Paprika Directions
In a big pot, brown onions in vegetable oil.
Stir in seasonings.
Add chicken and brown for 10 minutes.
Add water.
Cover and simmer, until chicken, is tender and falling off the bone.
Remove chicken.
Use a slotted spoon or strainer to catch and remove small bones.
Add sour cream to the broth, until the sauce has a creamy consistency.
To serve, place hot dumplings of nokedli on a plate. Place chicken on top of noodles, and pour sauce overall.
Tip: You can also serve chicken paprika over rice.
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