Chicken paprikas                                                                              

 Submitted by [email protected]





This dish is a standard in all Hungarian households.  It is like a hamburger, the national dish of a country.  Gulyas is something different for every American, but paprikas is paprikas is paprikas no matter how you slice it!  Hungarians love their paprikas so much that most restaurants have some, even if it is not on the menu.   


1        whole chicken, parted, or about 4 pounds chicken parts, bone in
1        large onion, small diced
1        small green Anaheim pepper,(not bell!) small diced
4        Tbsp. oil or fat
4-6    Tbsp. sweet Hungarian red ground paprika
Crushed dried red chili or cayenne pepper to taste (optional)
8        ounce container sour cream  (optional)
Salt and pepper

 
In a stewing pot, sauté the onions and green pepper in the oil over medium –low heat until they soften, but do not brown.  Season chicken parts with salt and pepper.   Add paprika to pot and cook for about 30 seconds.  Do not burn!  Immediately add chicken pieces, stirring with a wooden spoon to coat the meat well with the onion-paprika mixture.   Cover and simmer on low heat for 1 to 1 ½ hours, stirring occasionally.  The chicken will release a lot of water to make the paprika sauce.    Some families serve it as it is, others stir about 6-8 ounces sour cream into the pot before serving.  Keep warm on lowest burner for up to 2 hours. 

Serve over wide egg noodles or spetzlie.

 

             

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