hungarian paprika chicken

When the weather outside is frightful, this spicy chicken dish is delightful.

The predominant flavour is paprika, so it’s important to use top grade. I like a combination of sweet and smoky to give the sauce a little depth.

Types of Hungarian paprika:
Különleges (Special Quality): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
Édes csemege (Delicate): Ranging from light to dark red, a mild paprika with a rich flavour.
Csemegepaprika (Exquisite Delicate): Similar to Delicate, but more pungent.
Csípős Csemege, Pikáns (Pungent Exquisite Delicate): An even more pungent Delicate.
Rózsa (Rose): Pale Red in colour with strong aroma and mild pungency.
Édesnemes (Noble Sweet): The most commonly exported paprika; bright red and slightly pungent.
Félédes (Half-Sweet): A blend of mild and pungent paprikas; medium pungency.
Erős (Hot): Light brown in colour, this is the hottest of all the paprikas.

Red paprika originated in the Americas and was brought to Europe via Turkey and into the Balkans. The first record of paprika in Hungary comes from 1748. The word paprika is the Hungarian word for "pepper" from the Serbian/Croatian word paprena for “the hot pepper”, which in turn came from the Latin piper for “hot pepper”.

Paprikás Csirke (Hungarian Paprika Chicken)

Anna’s adaptation of various internet recipes. Serves 2.

Ingredients:4 chicken thigh fillets
1 small onion, finely chopped
200ml crème fraîche (or sour cream)
100ml chicken stock
2 tablespoons sweet paprika
1 teaspoon smoky or hot paprika
3 garlic cloves, crushed
1 bay leaf
1 tablespoon cornflour (if needed for thickening)
Lard, butter or oil for cooking
Salt and pepper, to taste
Spätzle (noodles) or boiled potatoes, to serve

Method:

1. In a large frying pan, heat cooking lard/butter/oil and brown the chicken. Set aside on a plate to rest.

2. Fry onion and garlic until translucent.

3. Add paprika and bay leaf then fry until fragrant (30 seconds).

4. Add chicken stock, seasoning, chicken thighs and any juices from sitting.

5. Simmer for 10-20 minutes, or until chicken is cooked, then remove bay leaf and chicken.

6. Increase the heat and boil the liquid until reduced by half.

7. Remove from heat and stir through crème fraîche. If the sauce is not thick enough, remove ¼ cup from heat and stir through a little cornflour. Return to pan and stir until thickened.

8. Return chicken to pan on heat on low until the chicken and sauce is hot enough for serving.

9. Serve hot over potatoes or noodles.

This is my entry to Nutriferia’s event, Hungry for Chicken? Check out the round-up on 20 July.

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