This is a Hungarian dish. Traditionally cooked in lard, but I use vegetable oil. It is extremely simple to make, and absolutely delicious. Serve it with pasta, noodles or rice.
- Boneless Chicken – 3/4 kg
- Fresh tomatoes – 3
- Onion – 1 large one
- Fresh peppers – 2
- Garlic – 2 to 3 cloves
- Sour cream – 150 ml
- Paprika powder – 2 to 3 tbsp.
- Vegetable oil – 2 tbsp.
- Chicken stock – 500 ml.
- Plain flour – 1 tbsp.
- Cut the chicken into bite-sized pieces.
- Chop the onions and garlic. Keep aside.
- Chop the tomatoes. Keep aside.
- De-seed and chop the peppers.
- Take a big cooking pot, and heat the oil in it.
- Add the onions and garlic to the oil and let them cook till translucent, but don’t let them brown.
- Add the chopped tomatoes to the onions, add some salt and let it cook down.
- Now add the chicken, and the stock. Let the contents of the pot come to a boil.
- Add all the paprika, stir.
- Lower the heat, cover and cook until the chicken is done.
- Add the peppers.
- Mix the flour into the sour cream and add this into to your Paprika chicken, and mix it in well. Let the dish thicken for a few minutes, and then turn off the heat.
Ta da! Your Hungarian dish is ready to be served!
Note: If you don’t have sour cream on hand, you could use yogurt.
If you don’t have Hungarian paprika, substitute it with Kashmiri Chilli powder, but use just about 1 tbsp, otherwise the dish will be too hot.
I used my slow cooker to cook this dish, and this works really well, and the chicken gets very tender.
Jo étvagyat, as they say in Hungarian!