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Chicken Paprikas

1 Chicken (butchered, skinned, use just thighs, legs and breasts with bone in)
2 Tbsp.+ Bacon lard or butter
1 Medium Onion, chopped
3 Garlic Cloves, chopped
1/2 cup Tomatoes, chopped
1 Banana Pepper, chopped (Do Not use Bell or Red peppers. If pepper is not available just leave out.)
1/2 cup Chicken Broth
2 Heaping Tbsp. Sweet Paprika*
1/2 tsp. Hot Paprika* (Leave this out for a Mild version)
1/2 tsp. Black Pepper
Two big pinches of caraway seeds
1/4 tsp. Fresh Thyme (optional)

Salt to taste

1/2 Tbsp Butter
1/2 Tbsp. Flour

Butcher chicken into serving size pieces. Remove skin and bones from breast only and only use legs, thighs and breasts. Leave in bones in legs and thighs. It's ok to not use a whole chicken and just buy a couple pounds of your favorite chicken piece (i.e. You can use just breasts.) Salt and pepper both sides of chicken pieces. In large sauce, pan heat up lard to high. Brown chicken 3 minutes per side. Render out fat from chicken skin. Put chicken aside. Scrap up leavings. Brown onions, then add tomatoes and peppers. Add garlic, paprika, pepper, caraway and herb. Cook for 2 minutes. Transfer chicken back in. Add broth and salt to your taste. Make sure chicken is not covered by the broth. It should be about half covered. Cut back or add broth as necessary. Cover, bring to boil. Then lower to simmer. Cook until chicken is tender, about 1 hour. Stir occasionally. Thicken if desired right before serving. Serve with nokedli or egg pasta of your choice.

How to thicken sauce:
Thickening is optional. I always thicken my sauces because that is how I like it, your mileage may very. Melt butter in small sauce pan. Mix in flower. When it forms a paste, remove from heat and mix into sauce thoroughly.

*Try to use paprika imported from Hungary. Other brands aren't as flavorful.

Written by:
Mariann Krizsan

Developed by:
Generations of Hungarians, but most recently my Mom, Ilona Krizsan

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