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.
|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.