Hungarian Chicken Paprika

Found the recipe from nagymama’s vintage recipe book, published in the 1920s! – the printing kinda hard to read hahaha Book is too used and too old 😀

The original recipe was printed in Hungarian, and it requires 3 chicken with no exact weights, and then cut up to your liking; for me, I only used 1,2 kg chicken breast, no skin no bones. Many Hungarian recipe books (the vintage ones most especially) don’t really state clear measurements so please adjust to your liking.

The real measurement in Hungarian recipe states the usage of paprika powder just as needed, but to make it clearer, I used the measurement I typed above.

If you have lard or other fat, that would be what essential for the Hungarians, but if not, you can substitute it with shortening, oil, or even butter, as what I did.

1,2 kg chicken breast, skinless, boneless, trim off fat
1-2 tbsp butter
2 onion, chopped
3 tbsp Hungarian paprika powder
salt to taste
250-300 ml water
300 ml sour cream mixed with 1 tsp all purpose flour



Cube chicken breast to bite size
Heat butter, saute chopped onion until translucent, add in paprika powder, stir quickly
Add in chicken, stir, sprinkle enough salt, stir, then pour in water, stir well
Cover and simmer for 30 minutes (don’t overcooked!)
Meanwhile, mix well sour cream and flour
When chicken is ready, stir in sour cream mixture and cook for 1 minute longer
Serve with nokedli (Hungarian noodle)

Hungarian Chicken Paprikas

Ingredients

  • 1,2 kg chicken breast skinless, boneless, trim off fat
  • 1-2 tbsp butter
  • 2 onion chopped
  • 3 tbsp Hungarian paprika powder
  • salt to taste
  • 250-300 ml water
  • 300 ml sour cream mixed with 1 tsp all purpose flour

Instructions

  • Cube chicken breast to bite size
  • Heat butter, saute chopped onion until translucent, add in paprika powder, stir quickly
  • Add in chicken, stir, sprinkle enough salt, stir, then pour in water, stir well
  • Cover and simmer for 30 minutes (don’t overcooked!)
  • Meanwhile, mix well sour cream and flour
  • When chicken is ready, stir in sour cream mixture and cook for 1 minute longer
  • Serve with nokedli (Hungarian noodle)
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