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Hungarian Paprika Chicken Recipe |
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Hungarian
Paprika Chicken Recipe |
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Click picture to enlarge
Hungarian cooking means good simple food full of
flavour. Their favourite vegetable is the sweet pepper and the favourite
spice is paprika. This recipe uses both and combines them with chicken.
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KEY POINTS
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Preparation Time: |
25 mins |
Cooking Time: |
50 minutes |
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How Difficult |
Medium |
Freeze? |
Yes |
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Servings |
4 portions |
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INGREDIENTS
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Metric |
Imperial |
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4 medium chicken breasts |
4 medium chicken breasts |
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4 red peppers |
4 red peppers |
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2 onions |
2 onions |
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2 garlic cloves |
2 garlic cloves |
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150ml chicken stock |
¼ pint chicken stock |
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1 glass red or white wine |
1 glass red or white wine |
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150ml soured cream |
¼ pint soured cream |
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3 tablespoons of natural yoghurt |
3 tablespoons of natural yoghurt |
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25g butter or margarine |
1oz butter or margarine |
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1 tablespoon ground paprika (the commoner sweet type) |
1 tablespoon ground paprika (the commoner sweet type) |
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2 tablespoons olive / vegetable oil |
2 tablespoons olive / vegetable oil |
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Salt and pepper |
Salt and pepper |
Preparation Before Cooking
Roughly chop the chicken into 2 cm (1 inch)
cubes.
Remove the seeds and pith from the red pepper centre and chop
roughly.
Thinly slice and chop the onions.
Slice and crush the garlic.
Special Cooking Equipment
Largish frying pan.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Melt the butter in a frying pan on medium heat and add the chicken pieces. Cook
for 7 to 10 minutes until the chicken is a light brown colour. Turn the chicken
so that it is browned on all sides. Add the onions and cook for a further
five minutes turning frequently. |
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Add the chicken stock, wine, garlic and sweet peppers, season with
salt and pepper.
Turn the heat up high and bring the mixture to a boil for 30
seconds, then turn the heat down to low. Cover the frying pan with a
lid if you have one and simmer for 30 minutes. |
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While the chicken is cooking, mix the soured cream, yoghurt and paprika in
a dish. Make sure that the chicken is just simmering and stir in the
yoghurt, soured cream and paprika. Don't raise the heat because that will
cause the cream and yoghurt to curdle. Warm four plates for serving on.
Simmer for a further 5 minutes. |
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Serve on the four warmed plates. Rice and almost all vegetables go well
with Hungarian Paprika Chicken. |
BACK
TO MORE HUNGARIAN RECIPES
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