Best Chicken Paprika Csirke Paprikash Recipes

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

Steps:

• Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
• Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

CHICKEN PAPRIKA (CSIRKE PAPRIKASH)

Steps:

• Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
• Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
• Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
• While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
• I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!

PAPRIKASH CSIRKE (PAPRIKA CHICKEN)

Steps:

• Heat the oil in a casserole and saute the onions and garlic until golden brown.
• Stir in the paprika and cumin and cook 1 minute.
• Arrange the chicken pieces on top of the onions and sprinkle with salt.
• Pour in the broth and add the carrots.
• Bring to a simmer, cover and cook over low heat 25 minutes.
• Stir the tomato paste into the broth and simmer, covered, 25 minutes more until chicken is tender.
• Serve with macaroni or other pasta.