Chicken Paprikash

The Great Hall Market in central Budapest, Hungary

The Great Hall Market in central Budapest, Hungary

At the heart of Budapest is the very popular and beautifully restored Great Hall Market. Besides the vegetable, meat, and fish stalls you’ll find the finest Hungarian specialties.
One such specialty is paprika which is used in abundance in Hungarian cuisine. The spice is made from air dried red peppers or chilies and ranges from sweet to hot. In rural areas of Hungary you’ll often see braided garlic and peppers drying as in this photo above.

Chicken Paprikash

Chicken Paprikash
Serves 4
Also known as Paprika Chicken, this creamy stewed chicken uses enough paprika to allow you to taste the subtle flavours. Adjust the hot paprika as desired.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
369 calories
10 g
118 g
21 g
31 g
11 g
311 g
226 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
311g
Servings
4
Amount Per Serving
Calories 369
Calories from Fat 183
% Daily Value *
Total Fat 21g
32%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 118mg
39%
Sodium 226mg
9%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
10%
Sugars 5g
Protein 31g
Vitamin A
50%
Vitamin C
71%
Calcium
11%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 chicken breasts or thighs, skinless
  2. 2 tbsp butter
  3. 1 onion, chopped
  4. 1 red pepper chopped
  5. 8 mushrooms, sliced
  6. 1 tbsp sweet paprika
  7. ½ tsp hot paprika or cayenne powder
  8. ½ cup white wine
  9. ½ cup chicken broth
  10. 1 cup sour cream
  11. ½ tsp caraway seeds
  12. 2 garlic cloves, finely chopped
  13. salt and pepper to taste
  14. 1 green onion, chopped, for garnish
Instructions
  1. Pound chicken pieces between two pieces of plastic wrap until even thickness of about ¾ inch.
  2. In a wok or large heavy pot with a lid, melt butter and brown chicken on all sides, about 5 minutes per side. Remove to a plate
  3. Fry onion and red pepper until tender.
  4. Add paprika and caraway; cook on low for another minute
  5. Add broth, wine, chicken mushrooms and garlic. Cover and simmer for about 20 minutes or until chicken is cooked and tender, stirring occasionally.
  6. Remove chicken and cover
  7. Meanwhile cook the noodles according to package directions. Drain when done.
  8. Bring pan liquids to a boil
  9. Stir in sour cream
  10. Return chicken to pot, coat with sauce and simmer for 5 minutes
  11. Serve over egg noodles and garnish with chopped green onion
beta
calories
369
fat
21g
protein
31g
carbs
10g
more
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