The first time I had chicken paprika at a Hungarian friend's, I fell in love. I left my friends with a gift of Hungarian paprika and a half pack of Tarhonya (egg barley), and a recipe for Chicken paprika. My recipe is a twist on my friend's, incorporating two sorts of paprika and puree red peppers. I served it with pickled baby cucumbers and sour cream
The first time I had chicken paprika at a Hungarian friend's, I fell in love. I left my friends with a gift of Hungarian paprika and a half pack of Tarhonya (egg barley), and a recipe for Chicken paprika. My recipe is a twist on my friend's, incorporating two sorts of paprika and puree red peppers. I served it with pickled baby cucumbers and sour cream—Kitchen Butterfly
Makes: a lot
1 chicken breast, in chunks
½ (whole) chicken, in small bits
1 teaspoon sweet paprika
1 teaspoon hot paprika
2 cups chicken stock (some of this used to puree the roasted red pepper)
¼ cup passata, or 1 large fresh tomato, skinned and pureed
1 red pepper, roasted, seeded and pureed (with some of chicken stock)
1 fresh red pepper, seeded and cut into chunks
2 tablespoons sour cream
Fresh (yellow) chili pepper (optional), to taste
Salt, to taste
- Place a couple of tablespoons in a large oven-proof casserole dish and heat up. When hot, add the chicken (in batches) if the pan isn't large enough to fry them all at the same time. You want the pieces to brown - not necessarily cook.
- Once you're done with frying the chicken, remove from pan and set aside.
- Use the leftover oil, or add a couple more tablespoons to the same dish as you cooked the chicken in. Add the onions with a pinch of salt and cook on low heat till softened. Then add all the paprika powder and stir well, being careful it doesn’t burn.
- After a minute or too, add the chicken stock to ‘de-glaze’ followed by the passata, pureed red pepper and red pepper chunks. Let cook for a few minutes then add the chicken. Stir well and hold back on the salt – once it cooks down and the flavours merge, you can then season it – too early and you’ll end up with an overly salty dish
- Stir and then carefully put the dish into an oven at 180 degrees centigrade. Cook for 40 – 50 minutes and then remove.
- If you want to add the sour cream, remove about 2 tablespoons of sauce and stir that in with the sour cream, to ‘ temper’ then gently stir the sauce-sour cream mixture back into the whole casserole and combine well.
- Serve with tahronya (egg barley) or plain white rice, small pickled cucumbers and sour cream.
- This recipe was entered in the contest for Your Best Red Pepper Recipe