More than just a dish, Hungarian Chicken Paprikash takes you on a gourmet tour through the very core of Hungary.
Hungarian homes are famed for this hearty, savory stew, which is renowned for its thick, paprika-infused sauce and soft, virtually melt-in-your-mouth chicken pieces.
Chicken Paprikash is a great option whether you’re an experienced chef hoping to add more recipes to your repertoire or a beginner hoping to wow guests at your next dinner party.
Let’s explore the ingredients and process of making this well-liked Hungarian classic in your own home.
INGREDIENTS:
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions – diced
5 cloves garlic – minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper – to taste
3 tablespoons flat leaf parsley – for garnish
For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder
