Chicken Paprika (csirkepörkölt)
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chickens (corn chickens)
- 200 g onion (s), red, chopped
- 2 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot - or more?
- 60 g tomato (s), pitted
- 120 g bell pepper (s), red, diced
- 1 cup sour cream
- 1 teaspoon flour
- 2 cup chicken broth, (homemade, no bag products!)
Print Recipe
Pin Recipe Instructions
- Quarter the chicken and remove the fatty parts.
- Heat some olive oil in a casserole, roast the onions until golden brown. Then add the garlic finely chopped. Remove from the fire and add the paprika (noble sweet). Pour over two cups of hot chicken stock (none from the bag!). Add the pieces of meat, season with the hot paprika, add a little salt.
- After stewing for 20 minutes, add the tomatoes with a pinch of sugar. When the meat is done, remove from the juice and place on a plate. Steam the diced peppers in the juice until soft.
- In the meantime, be sure to debone and peel the meat, add it to the sauce and briefly heat it again. Mix the sour cream with a teaspoon of flour and fold into the sauce. Decorate with red pepper rings.
- Side dish: dumplings or broad noodles.
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