Hungarian Chicken Paprika

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I was 3 when my family left Budapest, in the midst of the Hungarian Revolution. While I was growing up my mother cooked all the traditional dishes, making do as best she could with available ingredients. But most dishes were too heavy (with fat) and took too long to prepare. I adapted the classic Hungarian Chicken Paprika (pronounced "paprikash" by HUngarians) to the recipe below. Changes from the traditional recipe include using oil in place of lard, deleting flour and heavy cream, and substituting rice or noodles for the traditional homemade Egg Dumplings.

CHICKEN PAPRIKA
Serves 4.

1 chicken, 2 tbsp oil
1 large onion, chopped
1 large green pepper, chopped
l large tomato, peeled and
chopped
1 tbsp Hot Hungarian red paprika, plus more to taste (see note)
1 tsp salt, plus more to taste
1 tsp pepper, plus more to taste
150 ml sour cream

1. Cut whole chicken into parts, saving the back and wings for stock. Split breast, then cut across bone into two pieces (4 breast pieces total). Cut leg and thigh apart. Use or discard skin as desired.

2. In a large casserole or dutch oven, cook the onion in the oil, covered, on low heat, until translucent and soft, but not brown.

3. Add chicken and tomato, stir everything together, and cook, covered, for about 10 minutes, until pink color is almost gone. Stir and turn chicken pieces over halfway through.

4. Take pan off the heat and stir in paprika, until pieces are evenly coated.

5. Add green pepper, salt, pepper and a small amount of water (not more than ¼ cup) and stir all ingredients together.

6. Continue cooking, covered, over low heat, about 30 minutes, turning chicken as needed to make sure all pieces are cooking evenly. Add water only if needed – you should have enough water to make it saucy but not watery.

7. Add sour cream and continue cooking until done, 10 - 20 minutes, stirring occasionally as the sauce thickens. Add extra salt, pepper and paprika to taste.

The sauce will be slightly watery, but rich, and just right for coating the rice. If you prefer a thicker sauce, add cornstarch or a roux to the sour cream before adding, along with a little extra water. And add early enough that the sauce can thicken before the chicken is done.

Serve over rice or wide egg noodles.

Note: Hungarian Paprika should be available in European or Gourmet stores. Spanish Paprika has a smoky flavor and does not have the “bite” of Hot Hungarian Paprika. If using, try adding a small amount of Cayenne or Chili flakes to add just a little heat.

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