Chicken Paprikas -- Hungarian old style

Michelle Koletar/Mertz

By
@Mertzie

If you are looking for a healthy, low-calorie dish, then by all means keep browsing, 'cause this ain't it! However, if you want to indulge in authentic Hungarian fare that tastes simply delicious, I don't know that you can do better than chicken paprikas. My mom's side was Hungarian, & I am so glad so that it introduced me to dishes such as this! Made with lots of Hungarian paprika, this meal is one of my all-time favorites. My mouth waters just thinking about it. This recipe is the way renowned Hungarian cook June Meyer, makes her chicken paprikas, as well.

Rating:
★★★★★ 3 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
2 Hr

Ingredients

4 lb
chicken parts, bone in, skin on. (i use one large breast & thighs/legs)
2
onions, chopped
4 Tbsp
shortening or oil (i always use crisco shortening)
3-4 Tbsp
hungarian paprika (i use sweet)
1 & 1/2 c
water (or 1 cup water & .5 white wine)
black pepper, salt
8 oz
sour cream
12 oz
bag of noodles or make homemade dumplings
8 oz
optional --fresh mushrooms

Step-By-Step

1Melt the shortening over medium in a large fry pan or skillet. (I use an electric skillet).
2Add the chopped onion & brown. Then add chicken parts, patted dry, with salt & pepper on them. Cook skin side down about 5-7 minutes, until getting golden, then turn over & brown for another 5 mins. Sprinkle with fresh black pepper or add peppercorns & some salt. Updated NOTE: I am told that adding the paprika when you are browning the onions gives it more flavor. I did this today when I made it (8/4/13) and it came out beautifully. I added the paprika with the onions, some more w/ the chicken, and then recipe is the same.
3Turn chicken back to skin side down (I use tongs so it doesn't splash) & then add water & 2-3 TBS Hungarian paprika. (NOTE: I use 1 cup of water & 1/2 cup of white wine. This is not the authentic Hungarian way, but I think it adds wonderful flavor.) I also add mushrooms b/c I love them, but this is my own taste.
4Simmer on low-med for about 1.5 - 2 hours. Turn chicken over occasionally. The most difficult part of this dish is how great it smells as you have to wait for it to be done! You can add a little bit more water and/or wine, if you like.
5When chicken is nice & tender, remove and let cool off a bit (I cool it in a large Dutch oven). When you're able to touch it without scalding your fingers, remove the meat from the bones & skin. (You don't have to do this, you can serve the chicken pieces whole, I just like it better this way). Leave any juice that came off from the chicken in the Dutch Oven.
6Meanwhile, add 8 oz (half container) of sour cream to the onion & drippings in the fry pan & mix well. I add at least 1 more TBS paprika. Keep heat on low & do not let it boil! Add the chicken back in. I like fresh parsley to be added at this point, too.
7I then cook egg noodles, using the same Dutch Oven, that may have some of the chicken juice in it. Either serve w/ individual platters of noodles & then the chicken poured on top. Or... I cook the noodles about 3 minutes less than package calls for & then I pour the chicken mixture over top about half of the noodles, mix, add more noodles, more chicken, stir, etc. until it's the consistency I want. I don't always use the whole package of noodles. I just like the noodles & chicken all mixed together, but most people like it poured over top instead. Sprinkle with fresh ground black pepper. Enjoy!

About this Recipe

Course/Dish: Chicken