Chicken Paprikás (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin and one of the most famous Hungarian stews. Usually cooked with dried-powdered bell pepper (aka paprika, as in the spice) are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple.The meat is cooked with the paprika roux.
Recipe submitted by: by Noreen Stephensen,
Group owner of the “Perth Amboy [New Jersey, USA], We Love Food Group”
The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor. Sometimes olive oil and sweet red or yellow peppers and a small amount of tomato paste are used. The dish bears a “family resemblance” to goulash, another paprika dish.
The dish is traditionally served with “dumpling-like boiled egg noodles” (nokedli), a broad noodle similar to the German spätzle. Other sides that it may be served with include tagliatelle (boiled ribbon noodles) or rice. Here is a version of
- 4 good size boneless chicken breasts
- 1 large onion cut up in larger pieces. (prefer Spanish or white onion)
- 4 Carrots
- 2 -28 oz cans of whole tomatoes juice included. (I cut through them with a knife before taking them out of the can.)
- Fresh Parsley (chopped)
- ½- ¾ cup of water
- 4 heaping tbsp of sour cream
- A little sugar to reduce acidity
- Salt and pepper
- In a frying pan add onions and small amount of oil and sauté till golden
- Add to the slow cooker along with 2 cans of the tomatoes with the juice
- Add the chicken breasts to frying pan and lightly sear 5 minutes or so on each side
- Seasoning with paprika , salt, pepper, I also add some garlic and some rosemary seasoning
- When chicken breasts are seared, add to the slow cooker
- Throw in the parsley and carrots along with the rest of ingredients mentioned above
- I add a slight bit of sugar to reduce the acidity in the sauce.
- Add ½ to ¾ cup of water into the slow cooker.
- Slow Cook for around 4 hours on high heat (see notes below)
- Let cool down to prevent curdling and add a 4 heaping tbs of sour cream (I used light sour cream)
Serve with wide noodles or mashed potatoes.