Tuesday, January 15, 2013

Hungarican Chicken Paprikash

Naturally, living in a Hungarican household influenced by 18 years in Belgium, our menu repertoire is pretty broad and international.  One of the family staples, and one of my childhood favourites was Chicken Paprikash, a Hungarian dish that is both delicious and comforting.  It has now become one of my husband's favourites.

Everyone makes it a little bit differently, but it is ultimately a very simple dish and can be tweaked here and there to suit individual tastes. Here's how we Hungaricans make it:

Start with a very simple group of ingredients. You will need:

1 plump whole chicken
2 large yellow onions
2-3 cloves of garlic
2 HEAPING tablespoons sweet Hungarian paprika (or more)
2 tablespoons of flour
2 cups water or chicken stock

Rice, egg noodles or spaetzle 

Shall we begin?

You should always add salt an pepper in 'layers'
while you are cooking. S & P each 'stage' and your
meal will be well-seasoned.  Anyway, I digress....

It is a bit cheaper to buy a whole chicken and to
quarter it yourself. It's not too hard. I will post a
video someday of how to do it simply.

...or more.

Just toss the flour in dry and stir it in.

Chicken stock makes the sauce all the richer, but
water works just fine and it's what I use on the most

By the time you add the water, the bottom of the pot
will be crusted in a flavourful 'sediment'. Adding liquid
will deglaze it and add the distintive flavour to the sauce
(much like the Borg assimilating a species).

Tend to fussy baby

My mom always left it in, and it's not tragic if you do,
but if you are trying to minimize calories, taking it out
is a good idea. It will however take some of your
I had to take from 2 containers.
This thickens the sauce.

Some people remove the skin and debone the chicken, shredding the meat into the sauce. I don't do that very often. I also have a brother who adds green pepper to the sauce, sliced mushrooms can also be good.  I serve it pretty often over rice, but egg noodles work and the real dish in Hungary is often served over spaetzle. I like rice because it really sorbs up the sauce, which I would drink from the pot if I could get away with it.  



Lil said...

This is one of my favorite foods. I cut the chicken into 8 pieces (easier to manage in the pot and on the plate) and I tend to use more paprika, but that's a matter of taste.

Bonnie said...

I love this blog! Not sure how I got here but it is such a nice, refreshing change of pace from all the bad news you see in the world. And not one word of football players and their non-existent girlfriend's deaths! :)

Anonymous said...

My Hungarian grandmother added small dumpling/gnocchi like things she called reve ( spelling?). Your recipe brings it all back!, I will have to. I'll have to make it soon. My dad was also Belgium so I got a kick out of your comments with this post. Keep at it. It's great to see small countries' culture getting such lovely press.

Anonymous said...

Yum, Just made a version of this. My internet went out so I had to recreate by memory, so it has all your ingredients just everything done in a different order! I will let you know how it turns out!


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