Recipe of the week: Chicken Paprikash with Hungarian Dumplings

The discussion of how the authentic chicken paprikash is supposed to be cooked continues to be a recurring subject among Hungarians. According to Funzine, One thing is for sure: it is a true Hungarian dish everyone adores. The combination of ground pepper and chicken is a match made in heaven. Don’t be shy to try the following recipe, we’ll guide you along every stage of cooking!

Ingredients (for 4 people):

2 garlic cloves, 2 medium onions, 4 chicken thighs, 2 bell peppers, 2 tbsp. ground red paprika, 3 tbsp. goose grease, 2 tomatoes, water, 20 dl sour cream (20%), 1 tbsp. white flour, 3 pinches of salt, black pepper to taste (optional)

Directions

To start with, chop the garlic and the onions, and dice the bell pepper and the tomatoes. Halve the chicken thighs at the joint. Melt grease in a Rondeau pan that is deep enough to hold liquid, and roast the sliced pepper until it gets a nice colour. Now add the onion and the garlic, then fry them for a few minutes to get rid of all the liquids except for the grease. Take it off the heat and sprinkle with red pepper. Mix well to combine, then add the tomato slices and pour circa half dl water into the pan. (Note: water is needed because pepper would get bitter otherwise.)

Put it back on the stove, add the chicken thighs and stir the stew. Add more water to semi-cover the meat. Season it with salt, and cook it covered. Don’t forget to pour more water into the pan if necessary. It takes around 1 hour of cooking before you can do the thickening. For that, pour the sour cream into a separate ceramic or plastic bowl and mix it with white flour. Add a small amount of liquid from the chicken paprikash stock, and slowly stir it. Pour the seasoned cooking fluid onto the chicken gently, and stir the mixture well. Cook it for a few more minutes, and when flavours come together, your chicken paprikash is ready. You can spice up the dish with a spoonful of magic: add fresh sour cream to tame the spiciness of the stew.