Some years ago while visiting England, I was asked by our hostess how Americans cooked a particular chicken dish. I noted that while we may all call it by the same name, the ingredients would differ from one place to the next. In fact, some recipes were so different that you may not recognize it as the same dish.
The same is true for Hungarian chicken. My husband, his parents and two of his four siblings were born in Hungary. This recipe is the only way the family made it. Yet for some, having tomatoes in the recipe makes it unrecognizable as Paprikás Csirke, or “Paprika Chicken,” one of Hungary’s most famous dishes. Authentic? Our family says yes. Delicious? You bet!
It is an easy dish to prepare in your Grillet. Have all your ingredients ready and it goes together in no time at all.
2-3 tbsp Hungarian Sweet Paprika (I prefer Szeged brand from Hungary)
1 ¼ cup chicken broth or water (with ¼ cup in reserve)
2 tbsp olive oil
2 lbs chicken, boneless breasts or your favorite pieces
1 large onion, quartered and sliced thin
1 large green or red bell pepper, sliced in strips
1 (22 oz) can diced tomatoes
1-1 ½ cup sour cream
salt and pepper to taste
Preheat Grillet to 350º F.
Blend paprika with the reserved ¼ cup broth in a cup; set aside. Heat the oil and add chicken pieces a few at a time, browning on all sides. Remove to a plate lined with paper towel.
Reduce heat to 325º F. Saute the onion and bell pepper until they begin to soften. Stir in the tomatoes, paprika mixture and some of the additional broth. Season with salt and pepper.
Reduce heat, return chicken to the pot and spoon the sauce over all the pieces. Add the remaining broth, cover and simmer for 25 minutes. Remove cover and allow sauce to thicken to your desired consistency.
Optional: Sour cream can be stirred in after 15 minutes, or as my family prefers, it is offered separately. Serve over egg noodles or with rice.
Over to You
What’s your version of Hungarian chicken? Share and inspire us!