Chicken Paprikash | Hungarian Chicken

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

sweet paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth, while regular is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Top and tail the onions, cut them in half and peel them.

Thinly slice the onions.

Slice half of a red bell pepper.

Heat goose fat in a heavy bottomed frying pan.

Add chicken pieces skin-side down and brown for about 5 minutes.

Remove chicken and add sliced onions to the pan.

Cook onions until softened, about 5 minutes, then add bell peppers and cook for a few more minutes.

If needed, add more fat to coat the vegetables, then cover the pan and steam gently for about 10 minutes.

Remove the lid and cook the vegetables until golden.

Add sweet and hot paprika to the pan and bloom for about 30 seconds.

Pour in chicken stock and return chicken pieces to the pan, cover, and reduce heat to low.

Cook for about 30 minutes or longer until the onion disintegrates and the sauce is smooth.

Prepare sour cream by tempering it with spoonfuls of the cooking liquid to avoid curdling.

Stir in a teaspoon or two of flour to thicken the sauce.

Add tempered sour cream to the sauce and stir well.

For the dumplings, mix 250 g of plain flour, 2 eggs, 150 ml of cold water, and a pinch of salt until smooth.

Boil a large pan of water with a teaspoon of salt and a tablespoon of oil.

Chop the dumpling mixture and drop it into the boiling water.

Cook dumplings for about 4 minutes, until they float to the top, then let them cook a little longer.

Serve the paprikash with the dumplings, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens