Chicken Paprikash is another traditional Hungarian dish that is popular in my family, but unlike lecso we don’t only make it when my grandmother is in town. While it is a hot dish my family loves it all year round and we make it for all kinds of special occasions; I often request it for my birthday dinner.
The key to this dish, as the name would suggest, is really good paprika. Good HUNGARIAN paprika, none of this spanish stuff. As the only seasoning other than salt in this dish you want to have a paprika that is neither too sweet, spicy, or smoky and the Pride of Szeged has always been the paprika of choice at my house.
With a delicious sauce thickened with sour cream and served with some spätzle and green beans it is a delicious dish that takes some time to prepare but is not difficult. Give it a try some Sunday night and I know you will love it!
A recipe from my grandmother (and slightly adapted by my mother)
2 1/2 – 3 lbs of bone-in, skin on chicken breasts and thighs
3 TBS fat of your choice (a good Hungarian would use lard, we use vegetable oil)
3 large onions, diced
3 heaping TBS paprika
2 tsp salt
a splash of water (if needed)
1 cup sour cream
3 TBS flour
Place diced onions in a large soup pot and saute in fat until golden. Remove from heat and add paprika. Put back on heat and add chicken pieces (skin side down) so they are nestled in the onions. Let cook covered. Stir occasionally, making sure there is enough liquid in the pot, add up to a 1/2 cup of water if it looks too dry. Simmer covered until done, flipping the chicken when you think you’re about half way done. Remove the chicken from the pot and set aside, removing the skin if desired.
Add to the pot a combination of 1 cup sour cream and 3 TBS flour, cook on low until sauce has thickened to desired level. Serve chicken and spätzle (or other starch) covered in the delicious sauce. Enjoy!