Entree: Hungary – Great Plain – Csirkepaprikás (Chicken simmered in a sweet paprika and sour cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs and/or drumsticks, approx 2.5 lb (1.1 kg)
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 3 tbsp (21 g) sweet Hungarian paprika (preferably freshly ground)
- 2 garlic cloves, minced
- 1 tbsp (15 ml) tomato paste (optional)
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 1/2 tsp (2.5 g) caraway seeds (optional)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) sour cream
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Season the chicken pieces with salt and pepper. In a large, heavy skillet or Dutch oven over medium-high heat, warm the oil or lard and brown the chicken on both sides until golden, working in batches if necessary. Remove and set aside.
2. Reduce heat to medium, add the chopped onions to the same pan, and cook slowly until soft and translucent, about 10–12 minutes. Remove the pan briefly from heat and stir in the sweet Hungarian paprika to bloom the spice, then add the garlic and tomato paste and stir for 30 seconds.
3. Return the pan to medium heat, return the browned chicken pieces, add chicken stock, bay leaf, and caraway seeds if using. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 30–40 minutes.
4. When the chicken is done, remove the pieces and keep warm. In a small bowl, whisk the sour cream with the flour to make a smooth slurry. Temper the slurry by stirring in a few tablespoons of the hot cooking liquid, then stir the mixture back into the sauce off the heat or over very low heat to thicken and avoid curdling.
5. Return the chicken to the sauce to warm gently for a few minutes, adjust seasoning with salt and pepper, and sprinkle with chopped parsley. Serve immediately with nokedli, egg noodles, or boiled potatoes.