Paprika Chicken Recipe: A Traditional Hungarian Delight with Chicken and Paprika

Originating from Hungary, Paprika Chicken is a delightful dish that combines chicken, paprika, and lard. Traditionally served over pasta, this dish has been adapted in various ways. In the American version, sour cream replaces lard. While vegetables are optional, they can add a unique twist to the dish. This recipe serves 6-8 people and takes about 80 minutes to prepare and cook.

• 1 whole chicken (2-3 pounds)
• 2 medium onions, chopped
• 2-4 tablespoons sweet paprika
• 5-7 tablespoons olive oil
• 1 cup sour cream
• ¼-½ cup heavy cream
• Salt to taste
• Fresh green parsley
• 6-7 whole black peppercorns
• 1 green bell pepper (optional)
• ½ red bell pepper (optional)
• 1 carrot, thinly sliced (optional)
• 1 onion, thinly sliced (optional)

• Sauté pan
• Knife
• Cutting board
• Spoon for stirring

Procedure

1. Cut the chicken into eight pieces.
2. Add olive oil to a medium sauté pan. Sauté the chopped onions for about 3-4 minutes until they turn yellow.
3. Add the chicken pieces, peppercorns, salt, and paprika. Stir rapidly. Immediately add water to cover the meat.
4. Simmer over low heat. If using, add bell peppers and carrots after simmering for 10 minutes. Stir occasionally until the chicken is tender. This takes about 45-50 minutes.
5. If needed, add more water sparingly. During the last 15 minutes, stop adding water and let the liquid reduce until there's a half finger's width of gravy left at the bottom.
6. Add sour cream and heavy cream to the gravy and stir well. Garnish with fresh chopped parsley.
7. Serve hot with dumplings, rice, or mashed potatoes alongside a salad.

Nutritional Values