Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken pörkölt (hungarian paprika stew). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken Pörkölt (Hungarian paprika stew) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chicken Pörkölt (Hungarian paprika stew) is something which I’ve loved my whole life. They are fine and they look fantastic.
Pörkölt is a comforting Hungarian stew with a paprika tomato base. This stew is sometimes confused with another famous dish from Hungary, Paprikás. The biggest difference between the two is the lack of sour cream in Pörkölt. It also generally uses boneless, diced meat.
To begin with this recipe, we have to first prepare a few components. You can cook chicken pörkölt (hungarian paprika stew) using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Pörkölt (Hungarian paprika stew):
- Take 1/2 kg boneless skin on chicken thighs
- Prepare 2 tbsp pork lard or 4 slices bacon, chopped fine
- Take 1 medium onion, chopped
- Take 2 cloves garlic, minced
- Prepare 3 tbsp Hungarian paprika
- Get 4 sun-dried tomatoes or ½ can (400 g) tomatoes, chopped
- Prepare 1 tsp garlic salt
- Prepare 1 tsp freshly ground black pepper
- Get 1/2 tsp caraway seed
- Get Water
We had a little bit of a time finding Hungarian paprika - my Safeway has it! Chicken Paprikash (aka, chicken paprika) is perhaps the best known Hungarian dish. The name is derived from the abundant use of the spice that is very common to Hungarian cuisine…paprika. If you've been following my blog you'll also know that I recently used it in my Hungarian Mushroom Soup, Pörkölt, and Hungarian Goulash too.
Instructions to make Chicken Pörkölt (Hungarian paprika stew):
- In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts.
- Add the onions and sauté until transparent, about five minutes.
- Add garlic and sauté for two more minutes.
- Add chicken and sauté for two more minutes, until most but not all of the pink is gone.
- Stir in paprika and remove from heat, important because paprika turns bitter when fried.
- Add salt, pepper, caraway seeds and tomatoes. Add enough water to the saucepan to just about half the depth of the meat or just a bit more. Do not cover completely with water.
- Bring to a boil, cover, and reduce heat to medium low. Let simmer like this for around an hour. If at the end of this process the sauce is still too thin let it simmer uncovered for a bit longer.
- Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired.
The name is derived from the abundant use of the spice that is very common to Hungarian cuisine…paprika. If you've been following my blog you'll also know that I recently used it in my Hungarian Mushroom Soup, Pörkölt, and Hungarian Goulash too. YOU HAVE TO USE A QUALITY PAPRIKA. That's pretty much where all the flavor comes from, so please make sure you're using a Hungarian sweet paprika. It will really make or break the dish.
So that is going to wrap it up with this exceptional food chicken pörkölt (hungarian paprika stew) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
