Csirkepaprikás

🧂 Ingredients

• 1 kg Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks work best for flavor and moisture.)
• 3 tbsp Sweet Hungarian paprika(High-quality sweet Hungarian paprika is crucial for authentic flavor and color. Avoid regular paprika if possible.)
• 2 medium Yellow onions(Finely chopped.)
• 250 ml Full-fat sour cream(For richness and tang. Ensure it's at room temperature for easier incorporation.)
• 200 ml Chicken stock(Low-sodium preferred, to control saltiness.)
• 3 tbsp Lard or unsalted butter(Lard provides traditional flavor, but butter is a good substitute.)
• 1 medium Green bell pepper(Deseeded and finely chopped.)
• 1 medium Ripe tomato(Finely chopped. Adds a touch of acidity and depth.)
• to taste Salt
• to taste Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Heat the lard or butter in a large, heavy-bottomed pot or Dutch oven over medium heat (around 175°C / 350°F). Add the finely chopped onions and sauté, stirring occasionally, until they are softened and translucent, about 8-10 minutes. Do not let them brown.

   ⏱️ 10 minutes
2. 2

   Remove the pot from the heat. Stir in the sweet Hungarian paprika until well combined with the onions and fat. This off-heat addition prevents the paprika from burning, which would make it bitter. Let it sit for about 1 minute to bloom the paprika's flavor.

   ⏱️ 1 minute
3. 3

   Return the pot to medium-low heat. Add the chicken pieces, chopped green pepper, and chopped tomato to the pot. Season generously with salt and freshly ground black pepper. Stir everything to coat the chicken with the paprika mixture. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly seared on all sides.

   ⏱️ 5 minutes
4. 4

   Pour in the chicken stock. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it braise for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F).

   ⏱️ 30-40 minutes
5. 5

   While the chicken is braising, prepare the sour cream mixture. In a separate bowl, whisk together the sour cream and a ladleful of the hot sauce from the pot. This tempering process prevents the sour cream from curdling when added to the hot sauce. Gradually whisk in another ladleful of sauce until smooth.

   ⏱️ 5 minutes
6. 6

   Once the chicken is tender, remove the chicken pieces from the pot and set them aside on a plate. Increase the heat slightly to medium and bring the sauce to a gentle simmer. Slowly whisk the tempered sour cream mixture into the sauce. Stir continuously until the sauce is smooth and slightly thickened. Do not allow the sauce to boil vigorously after adding the sour cream.

   ⏱️ 5 minutes
7. 7

   Return the chicken pieces to the pot and gently coat them with the creamy paprika sauce. Let it simmer for another 2-3 minutes to heat the chicken through. Taste and adjust seasoning with salt and pepper if needed.

   ⏱️ 3 minutes
8. 8

   Serve the Csirkepaprikás hot, spooned over nokedli (Hungarian dumplings) or egg noodles. Garnish with a dollop of extra sour cream and a sprinkle of fresh parsley, if desired.

💡 Pro Tips

• ✓Crucially, remove the pot from the heat before adding the paprika to prevent it from burning and becoming bitter. Let it bloom in the residual heat.
• ✓Use high-quality, sweet Hungarian paprika for the best authentic flavor and vibrant color. Avoid generic paprika.
• ✓Temper the sour cream by gradually whisking in some hot liquid from the pot before adding it to the main sauce. This prevents curdling and ensures a smooth, creamy consistency. Never boil the sauce after adding sour cream.

🔄 Variations

• For a spicier version, use a mix of sweet and hot Hungarian paprika, or add a pinch of cayenne pepper.
• Add sliced mushrooms along with the onions for an earthy flavor.
• For a richer sauce, add a tablespoon of tomato paste with the onions.

🥗 Nutrition

Per serving