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| paprika chicken, served with kluski/gnocchi and snow peas. |
Real Hungarian paprika - that is, paprika grown and produced in Hungary - gives the best, most intense flavour and colour. If you can't get that, Hungarian-style will do.
I like to serve it with a little bit of green crunchy veg for texture - and snowpeas are my absolute fav for that!. makes for a lovely vibrant dish as well.
Ingredients
1 chicken, jointed (ask your butcher or use the equivalent in size of wings and legs from the supermarket) - keep the meat on the bone, it improves the flavour.2 onions finely chopped
2-3 tablespoons of sweet paprika
1 tub sour cream
salt to taste
noodles to serve
Method
- Cook onions in a casserole dish in a little bit of olive oil until translucent.
- Add in meat and brown skin.
- Add in the paprika.
- Cover the chicken with water so that it is *just* covered - the more liquid, the runnier the sauce will be.
- Place in a oven at 180 degrees C and cook for 40mins-1hr until the meat is tender and falling off the bone.
- take out of oven, and add in sour cream, a bit at at time, until you get the flavour balance you are looking for. Season to taste.
Serve over noodles.
That's not authentic chicken paprika! But hey, I make it just like you, not in the pot, in the oven!!! :-)
ReplyDeleteI know! I learnt to make it in a pot, and I still make it that way whenever my dad visits as that is what he expects to see! Any other time I use the oven :)
ReplyDeleteYep, I definitely go with the oven. Oven baking is especially handy with large amounts. Its a lot of trouble to get free range chicken for me and I found that the miserable supermarket chickens end up tasting better when the paprikas is made in the oven.
ReplyDelete