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Chicken paprika (paprikás csirke)

The Hungarian Girl | March 29, 2010 | 2 Comments

: Chicken paprika (paprikás csirke).

This recipe is a modern version of the classical Hungarian chicken paprika dish.

Ingredients

2 1/2 lbs chicken, cut into 2-inch pieces
1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Hungarian paprika (sweet or hot)
2 1/2 tbsp all-purpose flour
2 cups (480 ml) of chicken stock
4 tbsp white wine
2/3 cup (70 ml) sour cream
1 bell pepper, seeds removed and sliced into rings for garnishing
salt and pepper to taste

Directions

Using a large skillet, heat oil over medium-high heat. Add the chicken pieces and and brown, turning occasionally, until golden, about 6 minutes. Transfer to plate and cover to keep warm.

Drain fat from pan. Add the onions and garlic; cook until soft. Add the paprika and flour, stirring constantly, for 2 minutes. Gradually stir in the stock and bring to a boil, and continue stirring.

Add the wine and season to taste with salt and pepper. Cover and simmer gently for 20 minutes. Stir in the sour cream.

Arrange chicken on a large platter and spoon sauce over and around it. Serve with dumplings and sour cream on the side.