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Csírkepaprikás (Paprika Chicken)

Monday, 26 May 2008


My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.


At a glance
Middle Eastern
Cooking Method
Heat Level
Main Course
  • 3 tablespoons corn oil*

  • 2 tablespoons butter*

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

  • 2 medium onions, chopped

  • 3 large cloves garlic, minced

  • 1 rounded tablespoon medium-hot paprika

  • 2 tablespoons hot paprika

  • 2 rounded tablespoons mild paprika

  • 2 tablespoons brandy

  • 3/4 cup chicken stock

  • 1/3 to cup sour cream

  • Salt to taste

*(Or substitute a total of 5 tablespoons lard or rendered goose fat, for the entire recipe.)


Heat the oil and butter (or lard/goose fat) 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 stir.

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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