Hungarian Chicken Paprika Recipe

Description:
Indulge in the rich flavors of Hungary with this exquisite Hungarian Chicken Paprika recipe, a culinary gem passed down from my father’s heritage. A dish that stands distinctly apart from the familiar Chicken Cacciatore, this Hungarian delight promises a taste bud journey like no other.

Ingredients:

1 whole chicken
1 to 1 1/2 cups sour cream
6 chicken thighs
1 tablespoon paprika
2 teaspoons salt
1 cup water
Unbleached white flour (for noodles)
Salt (for noodles)
Eggs (for noodles)

Nutritional Information (per serving):

Calories: 848.1
Fat: 58.3g
Saturated Fat: 22.9g
Cholesterol: 306.3mg
Sodium: 1067.1mg
Carbohydrates: 24.3g
Fiber: 1.4g
Sugar: 4.8g
Protein: 54.4g

Recipe Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Hungarian, European, <15 Mins

Aggregated Rating: 3.5/5
Review Count: 7

Recipe Instructions

Sauce Procedure:

Preparation: Cut the whole chicken into its constituent parts, removing the skin, especially from the thighs. Ensure thorough rinsing and trim any excess fat.
Exposure of Marrow: Cut all chicken pieces in half, exposing the crucial bone marrow, enhancing the sauce’s depth. Chop wings into 4 or 5 pieces, excluding giblets and neck.
Cooking Chicken: In a large pot, combine chicken, salt, paprika, chicken base, and enough water to just cover the pieces. Simmer gently until the chicken is thoroughly cooked and easily removable from the bone, approximately 1.5 hours.
Straining and Separating: Strain the mixture to separate the liquid and chicken. Place the chicken into a warm serving dish.

Sauce Finishing:

Creamy Infusion: Return the liquid to the pot and vigorously mix in sour cream and milk using a whisk. Bring the sauce to a boil, promptly removing it from heat to avoid spills.
Temperature Adjustment: Set the burner to its lowest setting and return the pot to keep the sauce hot. The sauce is essentially finished, but you can fine-tune it by adjusting salt, sour cream, paprika, and/or chicken base. Optionally, skim excess fat from the sauce’s surface.

Noodles Procedure:

Dough Preparation: In a large bowl, combine flour, salt, and eggs. Add approximately 1/2 cup water and blend until the dough is wet, adheres to the bowl, and is loose enough to spread slowly. The consistency is not critical, so adjust water as needed.
Boiling Noodles: Set a Dutch oven 2/3 full of water to boil. Place dollops of dough into the boiling water, and when they float to the surface, use a perforated spoon to remove and place them in a warm serving bowl.

Final Assembly:

Cooking Noodles: Cut 3-4 dozen noodles, cook quickly, and repeat until all the dough is used. Add cold water if the pot is close to boiling over.
Serving Magic: In flat bowls, combine a generous serving of noodles with half the amount of chicken. Pour enough sauce to almost cover noodles and chicken. Salt to taste and add pepper if desired. Voila! You now have a pot of wonderful sauce, a bowl of succulent chicken, and a heap of flavorful noodles.

Note: The detailed instructions may seem laborious, but meticulous attention to these details transforms this dish into a superb culinary experience. This Hungarian Chicken Paprika is not just a recipe; it’s a journey to savor the authentic flavors of Hungary. Try it, and you’ll understand why it’s beloved on both sides of our family! 🍗🇭🇺🌶️🍜