Hungarian Chicken Paprikash–

Most restaurants you go to (except good Hungarian) will serve a Paprikash – but in most cases it won't be very authentic. Take your time on this and once again as for the Galushka (see recipe) the 1st time I not be perfect, but the second will!

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

100 mins

6 servings

2small 2 1/2 pound chickens, cut into 8 pieces
to tasteSalt
About 1/4 cup chicken's fat or cooking oil
1large onion finely chopped
2 teaspoonsHungarian paprika
1medium green pepper cut into 1 1/2 inch strips
3small peeled tomatoes - canned are best due to its moistness
1/2 cupsour cream at room temperature
Hungarian galushka (see recipe)

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Steps

100 mins

1

Wash and dry the chicken pieces - as mentioned before in other recipes washing chicken can be more deadly than not watching it as the splashed water can contain bacteria, the heat of the cooking will kill the bacteria -
2

Make stock with the backs, neck is, wingtips, gizzards and hearts - don't use the liver that this dish - place the pieces into a small saucepan cover with water and add 1/2 teaspoon of salt. Gently bring to a simmer, partially covered and cook slowly for one hour.
3

Heat the chicken fat or oil in a heavy bottomed frying pan and sauté the onion until the pieces turn translucent.
4

Add the chicken pieces a few at a time, and sauté briefly until yellow on all sides. Do not brown the chicken or cook it long enough on the surface to get hard.
5

As the pieces are done put them in a side dish and keep them warm.
6

When they are all done for a half a cup of chicken stock into the frying pan, scrape up any bits sticking to the bottom and stir in 1 teaspoon of salt and the paprika.
7

Arrange the chicken pieces in a deep heavy bottomed pot large enough to hold them all, place the breasts and thighs on the bottom, the legs and wings on the top. Pour on the sauce from the frying pan and as much chicken stock is necessary to bring the cooking liquid to the halfway mark.
8

Lay the green pepper strips and tomatoes on top of the chicken and cover, simmer for 15 minutes.
9

After 15 minutes, rearrange the chicken and put the cover back on, then simmer for another 15 minutes, or until the chicken is cooked through. Thermometer inserted into the thickest part should read 180°C
10

Remove from the heat and allow to cool.
11

Skim off most of the grease, leaving some.
12

Mix 2 tablespoons of chicken sauce into the sour cream and very slowly pour the mixture back into the sauce
13

Taste the seasoning
14

Just before serving, bring the public cash back to the simmer and cook on a very low heat for 2 to 3 minutes.
15

To serve give each person a piece of chicken of their choice dark or light, with a generous helping of galushka (see recipe) and spoon "a little of sauce over both".
16

Put the rest of the sauce in a sauce pot, and leave on the table
17

Serve with galushka and cucumber salad - see recipes