Paprikas Csirke (Chicken Paprikas) Recipe - Cooking Index
Paprikas Csirke (Chicken Paprikas) Recipe - Cooking Index
| Ingredients | ||
| 1 | Spanish onion finely chopped (large) | |
| A tad of oil or shortening | ||
| 3 lbs | 1362g / 48oz | Cut up chicken |
| 1 tablespoon | 15ml | Hungarian - paprika * |
| 1 | Sour cream |
Directions: In a pot or pan large enough to hold the chicken comfortably, saute the chopped onion in a small quantity of shortening until onion is glassy in appearance. Add paprika to taste and color (I use about 4 tablespoons). Add chicken. Salt to taste - about 1-2 teaspoons.
Cover and simmer over slow flame until chicken is ready to fall off the bone. If the juice released from the onion seems not to be enough, and the chicken is in danger of burning, add a touch of water - but try to cook slowly enough so that you do not have to add water. When the chicken is tender, remove from pan with a slotted spoon and set aside. Pour onions and juices into a blender and blend until smooth. If you are a stickler for tradition, put mix through sieve instead.
Pour back into pan. Stir in 1/2 to whole container of sour cream (to taste), stirring well. Bring to light boil, and return chicken to pan, and let simmer for about 10 minutes. Serve with noodles, spatzle (traditional) or rice. Chicken Paprikas - Paprikas Csirke
Source:
The Australian Women's Weekly Aug. '95
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