Tuesday, February 22, 2011

Paprikash - Hungarian Chicken Stew (Pileći paprikaš)

This dish of Hungarian origin is very popular in Eastern Europe. There are many versions of it, I think every family has one, but this recipe is my favorite. Paprikash made of various vegetables and meat is an ideal comfort food. Paprika spice, sweet or hot, is an essential part of the meal. This seasoning is made from ground dry red pepper and used to add color and flavor the stew. Nowadays, you can buy it everywhere. I prefer this Hungarian brand. (see picture below) 

People usually serve this dish with pasta or noodles, but I like it best with molded polenta. (see pictures)

You need:
  • 1 lb skinless chicken breast, cut up
  • 8 oz (250g) mushrooms, sliced
  • 1 large green bell pepper, seeded and chopped
  • 1 large onion, sliced
  • 3 cloves garlic, chopped
  • 2 medium tomatoes, chopped (canned tomatoes is ok as well)
  • 1 Tbs. vegetable oil
  • 1 Tbs. sweet paprika
  • Salt and black pepper
  • ½ cup water
  • 1 Tbs. all-purpose flour
  • ½ cup sour cream (optional)

  1. Chop and slice all vegetables and meat too.
  2. In a large saucepan heat vegetable oil and add chopped onions and sauté it until soft.
  3. Add chicken cut in small pieces. Stir fry until they are brown.
  4. Stir in 1 tablespoon of paprika.
  5. Add mushrooms, green pepper, tomatoes, garlic, salt and fresh black pepper.
  6. Cook stew over medium low heat for 20 min. Cover the saucepan. Stir occasionally.
  7. Mix water, flour and sour cream and stir in the stew. In 5 min, paprikash is done.

If you want to serve it with polenta, make it before the stew, put it in some small bowl and move to the freezer. After about 45 min, you will get firm polenta in the shape of the bowl. 


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