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Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

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Friday, December 28, 2012

Chicken Paprikas by Colleen

Colleen's Photo of her Paprikas Csirke (Chicken Paprikas)
Hey Barb,

When we were in Hungary, William decided he really liked the food and I promised to make him something when we got home. 


So here is a recipe for one of the most classic dishes: Paprikas Csirke (Chicken Paprikas). 

This is not how my mom and Nagymama made it. 

Their version was much simpler - just onions, butter, chicken, paprika and water. But the original dish was probably made in a pot over a campfire and there would not have been access to fresh veggies. 

This version is a bit more sophisticated, and I think, tastier.

   ---Colleen


Paprikas Csirke
(Chicken Paprikas)

1 onion, chopped fine
2 cloves garlic, minced or pressed
1 red pepper chopped fine
1 tomato, peeled and seeded and chopped
3 tablespoons olive oil
4 tablespoons butter
2-3 tablespoons paprika
chicken (bone in better, but can use boneless chicken breast cut into 3 pieces a piece) about 3 lbs
4 cups water or chicken stock
1 teaspoon salt
1 cup sour cream

Melt olive oil and butter. 

Saute onions until translucent. 
Add in red pepper and sauté until soft. A
dd in garlic and sauté for another 30 seconds. 
Stir in paprika and then put in chicken pieces and coat with onion mixture.
Add in the tomato. 
Pour stock/water over chicken to cover. 
Add salt. 
Simmer gently until chicken is cooked through, about 20-30 minutes.
Remove chicken and use immersion blender in pot to emulsify the broth/onions. 

Cook down for about 5 minutes. 
Add sour cream and whisk until smooth.
Return chicken to the pot and reheat. 
Serve over egg noodles. 
Offer sour cream to top.


      ----Colleen