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How To Make Chicken Paprika

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How To Make Chicken Paprika
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Chicken Paprika Recipe. A dish oozing subtle flavours which can be accompanied by wholesome bread, rice or pasta. Relish our Chicken Paprika recipe. Enlarge Chicken Paprika Recipe. A dish oozing subtle flavours which can be accompanied by wholesome bread, rice or pasta. Relish our Chicken Paprika recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Oven Temperature:
180° c  -  360° f

Step 1: Set the oven

  • 4 chicken thighs
  • 4 chicken drumsticks
  • salt and fresh black pepper
  • 4 tbsp olive oil
  • 1 onion, sliced
  • 3 spring onions, sliced
  • 2 cloves of garlic, crushed
  • 1 red pepper, chopped
  • 200 (7) ml white wine
  • 200 (7) ml chicken stock
  • 4 tbsp tomato purée
  • 2 tbsp sweet paprika
  • Half tsp cayenne pepper
  • 4 tbsp creme fraiche
  • a few leaves of coriander or parsley to garnish
  • 1 sharp knife
  • 1 chopping board
  • 1 casserole dish
  • 1 wooden spoon

Step 2: Prepare the chicken

Thoroughly season the chicken pieces with the olive oil and salt and pepper.

Step 3: Brown the chicken

Warm the casserole dish on a medium heat. Add the chicken pieces and brown them all on both sides. Remove and keep aside for later.

Step 4: Add the other ingredients

Add the onions and the crushed garlic and sweat until translucent. This will take about 3-4 minutes.

Add the red pepper and sauté for a few minutes then return the chicken to the pan.

Step 5: Make the sauce

Pour in the wine and stock and simmer until the liquid is reduced by half.

Step 6: Add the spices

Add the tomato purée, the paprika and the cayenne pepper and mix well.

Step 7: Cook in the oven

Place the dish in the oven and cook for 40 minutes, uncovered. Baste the chicken every so often in order to keep the pieces moist and glazed.

Step 8: Add the final touch

After 40 minutes, remove the dish from the oven and gently swirl in the crème fraiche.

Step 9: Garnish and serve

Sprinkle coriander or parsley over the dish to garnish and serve straight away with wholesome bread, white rice or pasta.
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Tips & Comments
  1. Anonymous

    hi

  2. Anonymous

    So,my Traditional, Hungarian recipe would be sumthin lika this: Sauté firmly chopped onions on heated goosefat.When they turned glassy, add a good dash of paprika and a pinch of ground cumin,but, make it sure,that while you're into this phase,the pot is removed from heat, otherwise the paprika will burn instantly and go incredibly yucky.so just quickly mix it in,let it melt into the fat with fast strirring movements,and then,pour a cup of water onto it,put it back to the stove,and let it simmer until all water is gone.repeat this phase 2-3 times-this makes the sauce incredibly creamy and rich. then add the chicken,simmer and sauté until tender(add water to make sauce thinner-we will enrich it later on).then add salt and ground black pepper. now, mix 2 tablespoons of white flour into half a litre of thick SOUR CREAM (no créme fraiche,please,that would be a crime) until even.now, the meal is almost ready.as the chicken cooks in the rich sauce, take out half a cup of the boiling red liquid,and carefully,slowly mix it into the sour cream.This will generate a slover rise in temperature,so the sour cream won't break apart.Then,when you mixed it together,add this pinky sour cream to the chicken, stir it up and serve with our special fresh tiny dumplings. Enjoy!

  3. Anonymous

    instead of wine what other ingredient can we use?

  4. grapeshot

    My mother made this dish all the time. There are many regional variations to this dish, so I won't quibble too much with this recipe. However, olive oil is not a staple in Hungarian kitchens, and wine is almost never used in sauces. The garlic and the tomato puree is optional. My mother always added the paprika with the onions, letting them saute together, and then added the chicken to brown the pieces. Sour cream is the traditional thickener, added at the end of cooking, after the sauce has been allowed to cool slightly (so the sour cream won't curdle). In our house this was always served over noodles or nockerle (small dumplings). Also, try to find genuine Szeged paprika, as American paprika has no taste whatsoever. You can recognize the genuine stuff by its rich, heady aroma. In fact, I would say if you can't find the genuine paprika, then don't even bother with this recipe.

  5. Anonymous

    home made creme fraiche: mix 3 parts heavy cream with 1 part butter milk (1/2-1/2 will work too). Let it stand at room temperature for 24hr - it will thicken, almost like sour cream. You can keep it in the fridge for a few days. In Hungary they use sour cream, not cream fraiche.

  6. Anonymous

    see creme fraiche at : http://www.videojug.com/resources/creme+fraiche

  7. sara tom

    can u pls tel me whats creme fraiche