Hungarian Chicken Paprikash

Name: Hungarian Chicken Paprikash
Prep time: 10 min
Total time: 1 h 50 min
Yield: 2
Cuisine: Hungary
Ingredients: Chicken legs: 2; Paprika powder sweet: 2 tbsp. of; Ground cumin: 1/2 tbsp. of; Marjoram dried: 1 tsp. of; Onion: 2 medium; Помидор свежий: 1 large; Coconut yogurt: 200 g of; Brown rice flour: 1 tbsp. of; Salt: to taste; Grounded black pepper: to taste; Extra Virgin olive oil: 3 tbsp. of; Hungarian yellow paprika: 1/2 of

Features:

Cuisine:

Hungary

1 hour 50 min
Serves 2
Medium

Ingredients

2 Chicken legs
2 tbsp. of Paprika powder sweet
1/2 tbsp. of Ground cumin
1 tsp. of Marjoram dried
2 medium Onion
1 large Помидор свежий
Or 100 grams of canned tomatoes
200 g of Coconut yogurt
1 tbsp. of Brown rice flour
a flat tablespoon
to taste Salt
to taste Grounded black pepper
3 tbsp. of Extra Virgin olive oil
1/2 of Hungarian yellow paprika
Optionally

Directions

Should I start by saying that Chicken Paprikásh (Hungarian, Paprikás csirke) is one of the most famous dishes of Hungarian cuisine? Or by saying that it’s hard to take a picture of it? 🙂 Actually, that orange thing in the photo is a delicious stew of chicken in a delicate gravy with paprika and coconut yogurt (classically, sour cream). You can, of course, make the gravy thinner for beauty’s sake, but proper Chicken Paprikás is made in a rich and thick gravy. That’s what it should look like to have the right gorgeous flavor.

Well, meet the real (Hungarians taught me) Hungarian Chicken Paprikásh! Try it and you won’t regret it!

P.S. The classic Chicken Paprikásh recipe has been adjusted to be gluten-free and dairy-free.

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Steps

1 Done	PREPPING THE CHICKEN Cut chicken thighs into two parts at the joint. We get two thighs and two drumsticks of chicken. Remove the skin from the thighs while leaving it on the drumsticks.
2 Done	PREPARING THE VEGETABLES Dice onions into small cubes. Clean peppers from stalks and seeds without removing their membranes and cut them into large chunks. Cut tomatoes into large chunks.
3 Done	MAKING A BASE OF PAPRIKA AND ONIONS You will need a cauldron or a thick-bottomed pot with a lid to cook it. Heat olive oil over medium heat in it, then add the onions and sauté them slowly until soft and golden brown. It will take about 15 minutes. The onions must get really soft and start turning slightly golden (but not brown yet!). Next, take the onions off the heat, add paprika and let them cook in hot oil for about 30 seconds (not on the stove) while stirring them all the time. Then add a few tablespoons of water and stir the mixture again. This cooking in oil brings out the flavor and aroma of paprika. However, it can quickly burn and get a bitter aftertaste, thus you take it off the heat and add water.
4 Done	ADDING THE MEAT AND VEGETABLES Put the pot back on the stove and increase the heat to medium. Then, add the chicken, marjoram, cumin and black pepper to the pot and cook, stirring all the time vigorously. The spices and oil will coat the chicken. After a few minutes, the chicken's surface will turn white. Once this happens, add the bell peppers and tomato and cook them together, stirring, for a couple more minutes.
5 Done	SIMMERING Then, add water to cover the chicken up to the middle and season with some salt. Bring the chicken to a boil, put the lid on, turn the heat to low and simmer it for about 1 to 1.5 hours until it's tender. Stir it occasionally and if the moisture has evaporated too much and the chicken is at risk of sticking, add a little water. But! The chicken mustn't be floating in the water, like in the soup. The sauce should always be quite rich and not cover the chicken completely.
6 Done	ADDING SOUR CREAM When the chicken is ready, here's the attention! You can finish the dish in two ways to your preference. If you don't like thick gravy, the Chicken Paprikásh is ready, so taste and season it with salt if necessary. Serve with coconut yogurt separately. Everyone can add it to their own taste or eat it without yogurt. The classic Chicken Paprikásh, on the other hand, is made as follows: Add the rice flour to the coconut yogurt and stir it until smooth. Then add some gravy to the coconut yogurt and stir. Next, add the mixture to the chicken in the pot. Stir and bring it to a boil and let it simmer for 3 to 4 minutes. The gravy will thicken. Taste and season it with salt, if necessary. The dish is ready! You can serve it! Traditionally, Chicken Paprikás is served with homemade dumplings. Serve it with any side dish and it will be delicious! In the photo, Chicken Paprikás is with bulgur. Bon Appetit!