Hungarian Chicken Paprikash is one of the most popular national culinary treasures of Hungary. It has always been a family favorite. However not many people know that there are two types of Hungarian Chicken Paprikash. The first one is Hungarian Chicken Paprikash (Csirke Pörkölt), which is not made with sour cream.
This is the recipe that I will be sharing with you today. It is the most popular of the two. The other recipe is Hungarian Chicken Paprikash with Sour Cream (Tejfölös Csirke).
Today's dish can be served with "nokedli" which is a Hungarian egg noodle that is made with the use of a "nokedli" maker or spetzle maker.
However, if you don't have one you may also serve it with noodles, boiled potatoes or rice. But today I will be making it with the traditional side dish which is "nokedli" as seen in the photo. So let’s start our mouth-watering dish.
1 large onion, peeled and chopped
1 tomato, chopped
1 small green pepper, cored, sliced
1 clove of garlic (optional)
6 slices of red chilly peppers
1 tablespoon of red paprika
1 teaspoon of smoked paprika (optional)
1/2 teaspoon of crushed chipotle pepper (optional)
2 tablespoons of olive oil
1 teaspoon of salt
1 chicken, cut into pieces
Place oil, tomato, onion, pepper in a stock pot. Sauté for 5 minutes; remove from heat.
Add red paprika, smoked paprika and chipotle flakes. Stir well, add salt and 1 cup of water. Stir well until everything is evenly incorporated.
Return to burner; add meat and enough water to cover meat. Cook for 45-50 minutes on medium low heat.
Check chicken, adjust seasoning and serve with “nokedli” (Hungarian Egg Noodles/Spetzle) or boiled potatoes and pickles.