Entree: Hungary – Budapest & Central Hungary – Csirkepaprikás (Hungarian chicken stew in a creamy sweet-paprika and sour cream sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Ingredients
- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), about 8 pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 4 tbsp (32 g) sweet Hungarian paprika (preferably ground)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) water
- 2 medium tomatoes, peeled and chopped or 1/2 cup (120 ml) canned crushed tomatoes
- 1 tsp (5 ml) salt, plus more to taste
- Freshly ground black pepper to taste
- 1/2 tsp (2.5 ml) caraway seeds (optional)
- 2 tbsp (30 g) all-purpose flour
- 1/2 cup (120 ml) sour cream, room temperature
- 2 tbsp (30 ml) cold water (to temper sour cream) or use more stock
- 2 tbsp (30 g) unsalted butter or rendered lard
- Chopped fresh parsley for garnish
#### Short Description
A hearty Central Hungarian classic where chicken is simmered in a fragrant paprika-onion sauce, finished with sour cream for a silky, tangy finish.
#### Ingredients
- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), about 8 pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 4 tbsp (32 g) sweet Hungarian paprika (preferably ground)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) water
- 2 medium tomatoes, peeled and chopped or 1/2 cup (120 ml) canned crushed tomatoes
- 1 tsp (5 ml) salt, plus more to taste
- Freshly ground black pepper to taste
- 1/2 tsp (2.5 ml) caraway seeds (optional)
- 2 tbsp (30 g) all-purpose flour
- 1/2 cup (120 ml) sour cream, room temperature
- 2 tbsp (30 ml) cold water (to temper sour cream) or use more stock
- 2 tbsp (30 g) unsalted butter or rendered lard
- Chopped fresh parsley for garnish
Instructions
1. Brown and build the sauce: In a heavy skillet or Dutch oven heat the oil or lard over medium heat. Sauté the chopped onion until soft and translucent, about 8–10 minutes. Remove the pan from heat briefly and stir in the paprika (this prevents burning), then return to the heat and add the garlic. Add the chicken pieces and brown lightly on all sides. Stir in the tomatoes, caraway if using, salt, pepper, chicken stock, and water. Bring to a simmer.
2. Simmer and finish with sour cream: Cover and simmer gently for 30–40 minutes until the chicken is cooked through and tender. Mix the flour with the butter to form a loose paste (or whisk flour into a little cold water) and stir into the sauce to thicken, cooking another 5 minutes. Remove a few tablespoons of warm sauce and whisk into the sour cream to temper it, then stir the tempered sour cream into the pot off the heat to avoid curdling. Reheat gently without boiling, adjust seasoning, garnish with chopped parsley, and serve.
