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Chicken paprikash

Cooking recipes / Second-course recipes / Meat dishes / Bird

Traditional Hungarian paprikas are made from chicken, other lean white meat or fish. But it is clear from the name of the dish that paprika should be an indispensable component. Paprikash also necessarily includes fresh sour cream. What you need to do to make chicken paprikash, read on.

young chicken (chickens) 1 kg, smoked lard - 150 g, onions - 150 g, paprika - 10 g, broth to taste, sour cream - 150 g, flour - 200 g, eggs - 1 pc., cream - 50 ml, salt - 1 pinch, fat (tar) 25 g, sour cream to taste

Cut the prepared chickens into pieces (2 pieces per serving). The lard, cut into small cubes, is cooked in a saucepan, then added the finely chopped onions and paprika. Put the chicken in a saucepan, salt. Fry lightly and then simmer over low heat with the lid closed, adding some stock and fresh sour cream. Serve the finished chicken paprikash with galushki. * For galushki, make dough from flour, eggs, cream, water and salt. Knead the uncool dough (add water to keep the dough soft). Put the galushki in boiling salted water using two spoons and cook for about 10 minutes. Drain the ready-made galushki and fill with sour cream and tar.