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This classic Csirke Paprikas is a comforting Hungarian staple featuring tender chicken pieces simmered in a luxurious, velvety sauce. The dish balances the smokiness of crispy bacon with the sweet, earthy depth of Hungarian paprika. A routh base thickened with milk and finished with tangy sour cream creates a luscious coating for the chicken. It is an elegant yet home-style meal perfect for family dinners or special occasions. The combination of textures, from the crisp bacon bits to the tender meat and smooth sauce, makes every bite satisfying. Serve with egg noodles or rice to soak up the flavorful sauce.
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Csirke Paprikas (Chicken In Paprika Sauce
Description
This classic Csirke Paprikas is a comforting Hungarian staple featuring tender chicken pieces simmered in a luxurious, velvety sauce. The dish balances the smokiness of crispy bacon with the sweet, earthy depth of Hungarian paprika. A routh base thickened with milk and finished with tangy sour cream creates a luscious coating for the chicken. It is an elegant yet home-style meal perfect for family dinners or special occasions. The combination of textures, from the crisp bacon bits to the tender meat and smooth sauce, makes every bite satisfying. Serve with egg noodles or rice to soak up the flavorful sauce.Ingredients
Directions
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Clean, rinse, and pat dry the chicken, then cut into serving pieces.
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Dice the bacon and place it in a Dutch oven or large heavy skillet.
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Cook the bacon slowly over medium heat, stirring frequently, until slightly crisped.
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Add the chopped onion to the pan and cook until transparent, stirring occasionally.
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Combine flour, salt, and 1 1/2 tsp paprika in a plastic bag.
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Shake the chicken pieces in the bag, 2 or 3 at a time, to coat evenly.
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Remove the bacon and onion from the pan with a slotted spoon, leaving the fat behind, and set aside.
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Reserve 2 tablespoons of the bacon fat in a small saucepan for the sauce.
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Increase the heat under the main pan slightly.
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Brown the coated chicken pieces evenly, starting with the skin side, until golden.
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Once browned, reduce the heat to low.
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Cover the pan tightly and simmer the chicken for 25 to 40 minutes until tender when pierced with a fork.
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Meanwhile, dissolve the chicken bouillon cube in 1 cup of hot water.
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In the small saucepan, melt the reserved bacon fat over low heat.
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Whisk 2 tablespoons of flour into the melted fat to form a roux.
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Cook the roux, stirring constantly, until it bubbles lightly.
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Remove from heat and gradually whisk in the chicken broth until smooth.
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Return the saucepan to medium heat and bring to a rapid boil, stirring constantly.
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Cook for 1 to 2 minutes longer to thicken the sauce.
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Gradually whisk in the milk and remaining 1 1/2 tablespoons of paprika.
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Heat the sauce gently, ensuring it is thoroughly warmed but not boiling.
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Remove the saucepan from heat.
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Vigorously whisk the sour cream into the sauce in small increments to prevent curdling.
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Stir the cooked bacon and onion back into the sauce.
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Pour the sauce over the chicken in the skillet.
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Cook over low heat, stirring gently and turning the chicken, for 3 to 5 minutes until heated through.
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Do not let the sauce boil once the sour cream is added.
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Cover the pan, turn off the heat, and let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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