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You can't be disappointed with the chicken paprikash. From our grandmothers' kitchen to our mother's cooking to the version we innovated, everything offers a homely, clean and natural kitchen experience. Drawing from his own heritage, Marcsi Borbás shows one of the memorable dishes of his childhood, home-made chicken paprikash.
Marcsi Borbás's recipe
Ingredients:
- 1 young chicken (about 1 kg)
- 1 head of red onion
- 1 cap pepper
- 1 tomato
- 3-4 rings of strong paprika
- 1 bunch of paprika
- like that
Nokedli:
- 2 eggs
- 30 dkg flour
- approx. 1.5 dl of water
- 1 tsp salt
To serve: sour cream
Preparation:
Here at Bácská, they cook paprika much more often than stew. All the way back to Szekszárd, it is typical that the paprika is cooked in a fishy way, so the onions are not fried in fat. This chicken paprikash is made the same way.
When cooking peppers, never leave out the bony parts and always cut the chicken into larger pieces. Don't overdo the onion either, one large onion is enough for 1 kg of meat. Finely chop the onion, then the pepper and the tomato.
Put a thin layer of onion in the bottom of the pot, then the boneier meats. Then comes another layer of onions, mixed with peppers and tomatoes. Then there is meat again, and then we continue layering until the meat runs out. Then pour enough cold water to just cover the meat. Then add salt and cook over high heat. The creamier the juice will be, the higher the heat you cook the paprika.
If the food is already very hot, add the paprika so that it can dissolve immediately. Then simmer until the chicken is cooked, and our sauce becomes nice and creamy. If you like it, you can also add a few rings of strong paprika.
When the paprika is ready, serve it with nokedli. If we know that the food will run out that day, we can even throw the nokedliks into the paprika.
If you do not add it, but cook it separately, it is worth heating up a small glass of sour cream and adding the cooked nokedli to it, so that the creamy sour cream forms a delicate coating on it.
6 сен 2024
