Chicken Paprika Stew with Tomatoes is an authentic Hungarian dish. My mom was vacationing in Central and Eastern Europe for the past few weeks. Her last stop was Budapest, Hungary and she brought me back authentic Hungarian paprika so I knew I was going to definitely make a Hungarian dish with it. Their paprika ranges from sweet to very hot. She bought me mostly the sweet variety but also a package of the hot as well. I will probably use the hot variety sparingly or mix it with the sweet to get a medium blend.
Hungarian Chicken Paprika Stew with Tomatoes (paprikás csirke pörkölt paradicsommal)
Serves 4
Recipe adapted from June Meyer
Recipe adapted from June Meyer
Ingredients
1 large onion, chopped
2 tbsp. olive, vegetable or canola oil
3-4 tbsp. authentic Hungarian paprika, sweet variety
2 tsp. sugar
1 bay leaf
1 large chicken, cut up into 8 pieces
1 (28 oz) can crushed tomatoes or tomato puree
2 cups water
2 tbsp. flour
2 tbsp butter, softened
8 oz. sour cream
salt and pepper to taste
Directions
Add oil to a large heavy duty pot over low heat and saute onions until golden brown. Stirring occasionally.
Add all seasonings to the pot, stir to combine. Add chicken and brown for about 10 minutes, stir after 5 minutes. Add the canned tomatoes, bay leaf and water. Cover and simmer on a low flame for about an hour to an hour and 15 minutes until chicken is tender. Midway through cooking, partially remove the cover.
In a small bowl add softened butter and the flour and mix into a paste. Add it to the liquid in the pot and stir to create a nice gravy. Stir and cook for about 2-3 minutes until the liquid becomes thick into a gravy.
The traditional way to serve this is with broad noodles or dumplings. Since I didn’t have that at the moment, I served it with roasted potatoes. Add a dollop of sour cream to each serving.
Enjoy!
Lucky, lucky, lucky girl to get your hands on authentic Hungarian paprika! This meal looks really good. This is something that my family would enjoy.
Velva