Paprikás Csirke
Hungarian Chicken Paprikash
Submitted By: Taz
Ingredients:
2 ½ - 3 lbs Chicken Pieces (Legs and Thighs apx 4 each) - bone-in and skin on
1 Large Onion - radial ('pole to pole') sliced thin
1 Red Bell Pepper - seeded and sliced thin
2 cloves Fresh Garlic - minced
1 Cup Chicken Stock
1 Cup Sour Cream
2 Tbs Un-Salted Butter - can substitute vegetable or olive oil
¼ Cup Hungarian Sweet Paprika
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Wash and thoroughly dry chicken - Season with apx ½ tsp salt and ¼ tsp pepper
- Heat a medium-large, heavy bottomed pan or Dutch oven over medium-high heat
- Add butter to heated pan and 'swirl' to coat
- Add seasoned chicken to pan in a single layer making sure not to overcrowd the pan (if necessary cook in batches)
- Allow chicken to cook undisturbed until golden brown (5-7 minutes) - Flip and again allow to cook undisturbed until golden brown (5-7 minutes) - Remove chicken from pot and set aside
- Add onion and bell pepper to the pan - Cover and allow to cook for 10 minutes
- Remove lid - Add garlic - Sauté until onions are golden brown
- Add paprika - Allow to cook (stirring constantly) for 30-40 seconds; make sure that you don't burn the paprika as it will become bitter
- Add chicken stock, salt to taste, and browned chicken including any accumulated juices - Bring to a boil
- Once boil has been reached, reduce heat to a simmer and cover - Allow to simmer for 1 hour or until chicken is 'fall off the bone tender'
- Place sour cream to a small bowl and temper by adding a few spoonfuls of cooking liquid (one at a time) to the sour cream mixing after each spoonful until the sour cream is very warm
- Add tempered sour cream to pan and mix to combine - Return to a simmer
- Allow to simmer until sauce reduces and reaches the consistency of a thin gravy (sauce will continue to thicken as it cools) - Adjust seasoning
- Remove from heat and serve immediately over Spaetzle (Hungarian/German dumplings), egg noodles, or rice
