Hungarian Chicken Paprikash Recipe #76651
My mother's family originate from Eastern Europe, so we get a lot of ethnic dishes from the area at home. This is my favourite, it is like goulash but it is chicken instead of beef.
by Xiney
1¾ hours | 10 min prep
SERVES 4
- 1 large onion
- salt
- 2 tablespoons olive oil
- 1 teaspoon paprika (Hungarian, Szeged, is best if you can get it.)
- 2 skinless chicken thighs
- 2 chicken drumsticks, with skin removed
- 1/2 cup water
- Sauté the onion with the oil in a very deep frying pan, or a non-stick pot.
- Salt it so that the layers separate and become filmy.
- When the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.
- You must be VERY CAREFUL not to let the paprika burn.
- Keep stirring it in the oil to keep this from happening.
- After the paprika is cooked (about two minutes) mix in the onions again and add the chicken.
- Turn up the heat a bit.
- You have to keep stirring so the paprika doesn't stick to the pan.
- The chicken will start to release juices.
- Add the water.
- Let simmer for about an hour, stirring periodically.
- Serve over boiled potatoes.
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5 stars