Hungarian Chicken Paprika

Native Hungarians make it very heavy on the paprika-many Americans prefer a lighter, more "stroganoff" type taste.  Paprika is a very powerful, natural detoxer.  I think it's wonderful to cleanse the system. The traditional recipe calls for 3/4 stick butter.  I find 1/2 stick or less works just as well if the skin is left on, but use 3/4 for skinned chicken.

• One chicken, (or similar weight parts) split into sections (leg, wing, etc.)
• 3 medium onions chopped small (not fine)
• Two or three (to taste) heaping tablespoons of Hungarian paprika (spicy or nonspicy-I prefer the spicy brand)
• 1/2 to 3/4 stick butter
• 1 cup shitake mushrooms (optional)
• 1/2 pint sour cream

METHOD

Skin can be removed or left on.  I leave it on unless the chicken is particularly fatty, then I remove skin from most areas leaving some on for flavor. 

My mother used to tell children that onions "disappear" into the sauce for those who didn't like onion chunks.

Simmer low, covered, for one hour.  You can turn it from time to time to cook evenly and make sure the heat is not too high.   

Just before finishing, I differ from the recipe by adding a cup of Shitake mushrooms.  I let them soften and squeeze the juices out, adding them just as I shut off the dish.  If you put them in too early, it gets watery.  

Here's the best part: the Germans eat many simillar dishes without the sour cream.  The Hungarians always add sour cream.  Instead of adding a few tablespoons, especially for guests, I add a whole 1/2 pint or more-it gives the sauce a golden appearance.  This is also to taste or you can add none and leave a container of sour cream for the guests to add a little on their own. Add it after the heat is turned off; don't cook the sour cream.  It can be reheated lightly without ruining it.

Pour on top of egg noodles.  Do make your own! 

This is a wonderful dish to reheat or defrost!  Guests are always impressed.  I like to serve it with boiled carrots with cinammon or maple syrup. Enjoy!

Serves: 4 - 6

Contributor: Eleanor Guerrero

 

top of page