Csirke Paprikash / Chicken Paprikash

1. 1

   Cut up chicken you can keep skin on or remove according to preference or diet.

2. 2

   My Mom would always season the chicken with salt and let it sit for a while in a colander to lose any extra water that might remain after washing.

3. 3

   Chop onion very fine and saute in a heavy pot or dutch oven until it softens then add paprika be very careful not to burn the paprika because it will taste bitter.

4. 4

   I remove the onion/paprika mixture and brown the chicken on high heat adding oil if needed.

5. 5

   Once browned I return the onion mix to the pot, season with salt and pepper turn down the heat, cover and let cook for about 15 minutes.

6. 6

   Dice tomato and pepper leaving a few pepper rings for garnish add them to chicken cover and continue cooking stirring occasionaly for about 40 to 60 munutes.

7. 7

   I do not add water as the chicken releases enough of its own juices but if you find it to be to dry add water.

8. 8

   Many like to add sour cream (I prefer mine without) before serving, just mix it in and let it cook long enough to warm up the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.