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Chicken Paprikash

Monday, 26 May 2008


This is one of the classic paprika recipes from Hungary. But sure to use only imported paprika in this dish, or the flavor will not be the same. It is traditionally cooked with lard or goose fat and served with dumplings. Serve over egg noodles, plain rice, or boiled potatoes.


At a glance
Cooking Method
Heat Level
New Mexico Red
Main Course
  • 3 tablespoons corn oil

  • 2 tablespoons butter

  • 1 rounded tablespoon medium-hot paprika

  • 1 tablespoon hot paprika

  • 1 whole fresh long red chile , such as New Mexican

  • 2 rounded tablespoons mild paprika

  • 2-1/2 to 3-pound chicken, cut into serving pieces

  • 2 medium onions, chopped

  • 3 large cloves garlic, minced

  • 2 tablespoons brandy

  • 3/4 cup chicken stock

  • 1/3 to 1/2 cup sour cream

  • Salt (to taste)


Heat the oil and butter in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and whole hot red pepper.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.


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