Chicken Paprika Papriks Csirke
This is a simple old hungarian dish. It's easy to make and requires no special cooking skills. I use smoked paprika, but ordinary paprika powder was what was used. For the sour cream, i also like using crème fraîche. But no matter: taste, and adjust things to your taste. The paprika is the mild, sweet type and the dish is inoffensive in all ways! A pleasant dish which suits all tastes! i do recommend using bone-in, skin-on chicken, because the taste is simple better. Best made a day in advance because the flavour improves on standing, but also suitable for tonight's meal! 14.2.09: i've added in the metric measurement and simplified the steps. If you use the right size tablespoon and cup, the sauce should be a perfect consistency, thick and creamy.
Steps
Trim the chicken pieces of excess fat and flaps of skin , cut it up , and offer it to your carnivorous garden birds.
Using a deep frying pan or suitable pot , heat a film of oil.
Fry the chopped onion , garlic and chicken pieces until the chicken is half-cooked on all sides.
No need to brown them.
A very large , deep pot will spare you the agony of those oil spatters and the extra effort of cooking in batches.
Use a long-handled wooden spoon to turn the chicken a few time.
While chicken pieces fry , measure the broth or stock into a cup.
Stir the paprika into the stock.
Add the paprika stock to the chicken , turn heat low , put on lid , and cook for about 30 minutes , until chicken pieces are cooked through and tender.
During this time , scrape the sour cream into a mixing bowl.
Add the flour.
Whisk the flour into the cream with a wire whisk , until smooth.
Remove the chicken pieces to a deep serving dish , and pull the pot with paprika sauce off the heat.
Spoon the sour.
Ingredients
chicken, oil, onion, garlic cloves, paprika, chicken broth, flour, sour cream, salt & freshly ground black pepper