Hungarian chicken paprikash

    Hungarian chicken paprikash


    203 people made this

    About this recipe: This authentic, warming Hungarian stew is perfect for cold days. Serve with rice, egg noodles or dumplings.

    Serves: 4 

    • 2 tablespoons bacon dripping
    • 1 large onion, chopped
    • 3 cloves garlic, chopped
    • 3/4 teaspoon salt
    • 1 teaspoon dried crushed red chillies
    • 3 tablespoons paprika
    • 1 whole chicken, cut into pieces
    • 250ml water
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons plain flour
    • 1 (284ml) tub soured cream

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Heat bacon dripping in a large frying pan over medium heat. Add onion, garlic, salt, chillies and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
    2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and soured cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

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