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June Meyer’S Authentic Hungarian Chicken Papr

June Meyer's Authentic Hungarian Chicken Papr recipe image
This authentic Hungarian Chicken Paprika is a comforting classic that brings the warmth of traditional Eastern European cooking to your dinner table. The dish features tender chicken pieces slow-cooked with sweet onions in a vibrant, deep-red paprika sauce. Enriched with sour cream, the sauce achieves a luxurious, velvety texture that coats every bite. It is a hearty meal perfect for cold evenings or family gatherings. The balance of savory chicken, aromatic spices, and creamy dairy creates a satisfying and robust flavor profile. Serve with egg noodles or dumplings to soak up the delicious sauce. This recipe captures the essence of home-style Hungarian cuisine.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 132.6
Description
This authentic Hungarian Chicken Paprika is a comforting classic that brings the warmth of traditional Eastern European cooking to your dinner table. The dish features tender chicken pieces slow-cooked with sweet onions in a vibrant, deep-red paprika sauce. Enriched with sour cream, the sauce achieves a luxurious, velvety texture that coats every bite. It is a hearty meal perfect for cold evenings or family gatherings. The balance of savory chicken, aromatic spices, and creamy dairy creates a satisfying and robust flavor profile. Serve with egg noodles or dumplings to soak up the delicious sauce. This recipe captures the essence of home-style Hungarian cuisine.
Ingredients
  • 2 large Onions, chopped
  • 4 tablespoons Shortening or lard
  • 3 tablespoons Hungarian paprika
  • 1/8 teaspoon Black pepper
  • 2 teaspoons Salt
  • 4 to 5 pounds Chicken, cut into pieces (legs, thighs, breast, and back)
  • 1.5 cups Water
  • 0.5 pints Sour cream
Directions
  1. 1
    Melt the shortening or lard in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onions and saut&# 195;© until soft and translucent, about 5-7 minutes.
  3. 3
    Stir in the Hungarian paprika, salt, and black pepper, cooking for 1 minute until fragrant but not burnt.
  4. 4
    Add the chicken pieces to the pot and brown them lightly on all sides.
  5. 5
    Pour in the water and bring the mixture to a simmer. Cover and cook on low heat until the chicken is tender, about 30-40 minutes.
  6. 6
    Remove the pot from heat. Stir in the sour cream until fully incorporated and the sauce is smooth.
  7. 7
    Serve hot with egg noodles, dumplings, or rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 132.6kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 5.1g26%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality Hungarian paprika for the best flavor. Sweet paprika is traditional, but you can add a pinch of hot paprika for spice.

Do not boil the sauce after adding the sour cream, as it may curdle. Stir it in off the heat.

For a richer flavor, you can use chicken stock instead of water.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: hungarian, chicken, paprika, stew, authentic, creamy, comfort-food, dinner, onions, sour-cream, traditional, spicy, main-course, slow-cooked
Read it online: https://www.chefs-mate.com/recipe/june-meyers-authentic-hungarian-chicken-papr/