Paprikáscsirke
This is a wonderful Hungarian recipe you can do in 30 minutes. One of the few stews I know that you can enjoy without having to cook the entire evening. In English it is called Chicken Paprikash and is best made just after buying fresh sweet paprika from the shop, because paprika is a moody spice and will loose its flavor if it gets old. It is traditionally served with potatoes, rice or dumplings.
Ingredients
- 3 tablespoons of butter
- 4 medium sized onions
- 3 cloves of garlic
- 6 pieces of chicken
- 2 tablespoons of sweet paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon of ground black pepper
- 800cl of sour cream
- 500cl Chicken stock
Preparation
Add the butter to a large pot and rub salt into the chicken. When the butter melts throw in the chicken and chop the onions in juliennes, cook the chicken on all sides until firm but not browned.
When the chicken starts to brown add the chopped onions, and scrape the bottom of the pan to loosen any brown bits. Add the garlic the paprika, the cayenne and the pepper just before the onions turn transparent.
The spices should dry up the mix fast so you can turn down the heat to low and stir it in.
Just when it starts to burn add the chicken stock and the sour cream and stir well. Do not let the stew boil, some people even turn off the heat at this point. The secret to a good chicken paprikash is letting the cream absorb the spices by stirring it slowly for 10 minutes, take your time to taste it and add salt or more paprika as you see fit.
Turn the stove on to heat it up again, but do not let it boil. You can now serve the stew with rice or dumplings to 6 hungry stewlovers!