@kronkk
This is the recipe I’ve been using for years for Paprikash. (a.k.a. Paprikás Csirke / paprika hendl) In respose to the current hype, I figured I’d share it with you all. Makes 6 servings.
Ingredients
- Oil, butter or lard – 2 tablespoons
- Chicken thighs, deboned & skin-on – 2 ½ to 3 pounds
- Onions, thinly sliced – 2 (or 3 if small)
- Hungarian sweet paprika – ¼ cup
- Korean chili flakes – 2 teaspoons
- Pastry flour – 2 tablespoons
- Poultry stock, unsalted – 1 ½ cups
- Red bell peppers, diced – 2
- Salt and pepper – to taste
- Sour cream – 1 cup
- Lemon juice (optional) – 1 tablespoon
Directions
- Heat the oil over medium-high flame in a large cast iron skillet. Add the chicken skin-side down and brown until skin is crispy, about 7 minutes. Remove to a board, and cut into bite-size pieces.
- Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and beginning to brown. Stir in the paprika and flour and cook for 1 to 2 minutes.
- Whisk in the stock in portions, breaking up any lumps. Add the browned chicken pieces, bell peppers. and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.
- Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Serve hot with noodles or gnocchi.
Variations
- Mushrooms can be added with the stock.
- Kosher
version: Instead of sour cream, use 50% more flour and 33% more
lemon juice. For passover use potato starch instead of flour.
