Paprika or Hungarian paprika is a pillar of Magyar cuisine, introduced from America in the 16th century and perfected in the Szeged region. Paprika chicken is a variant of the famous goulash adapted to poultry in Hungarian home cooking. It is a comforting dish served in traditional csardas next to the Danube.
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Paprika Chicken
Hungarian paprika chicken with sweet paprika, sour cream and peppers.
- Hungary
- MAIN COURSES
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 14 g
- Fat 26 g
- Sodium 560 mg
Story behind the dish
Preparation
Paprika Chicken is a Hungarian preparation with medium difficulty. Reserve about 70 minutes in total (20 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 1.2 kg chopped chicken.
- Have ready: 3 tablespoons of Hungarian sweet paprika.
- Have ready: 2 large onions, chopped.
- Have ready: 2 red peppers in strips.
- Have ready: 400 g of crushed tomato.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the chicken and brown it in oil in a large saucepan.
Season the chicken and brown it in oil in a large saucepan, set aside.
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Sauté onion and garlic for 8 minutes
Sauté onion and garlic for 8 minutes, add paprika and cumin, cook for 1 minute.
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Add peppers and tomato
Add peppers and tomato, cook for 5 minutes.
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Return the chicken
Return the chicken, add broth and cook covered for 35 minutes over low heat.
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Remove the chicken
Remove the chicken, whip the sauce with sour cream off the heat.
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Return the chicken to the sauce and heat for 5 minutes without boiling.
Return the chicken to the sauce and heat for 5 minutes without boiling.
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Serve with parsley and country bread for dipping
Serve with parsley and country bread for dipping.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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