Chicken paprikash

Paprika Chicken, Hungarian Paprikás Csirke [ pɒprika ː ʃ tʃirkɛ ], is a chicken dish that probably dates from the Pannonian region. It is a classic part of the Austrian and Hungarian cuisine. In Austria it is called paprika chicken.

Paprika chicken was cooked in earlier times, exclusively from older chickens ( chicken soup ) and therefore had a still stronger taste. Nowadays generally used to young quartered chicken or just chicken legs, but also chicken breasts. These are seasoned and then fried in oil or lard until golden brown, then taken out and placed warm. In the fat finely chopped onion and cut into strips fresh peppers pieces now be roasted, infused with chicken broth and paprika ( Edelsüßpaprika ), tomato paste and garlic spiced and added the chicken pieces again, these are long soft boiled until the meat easily separates from the bone. Thereafter, sour cream ( cream ) is a little flour stirred until smooth and put in the chicken stock, so that a smooth sauce is formed which is again boiled briefly.

Paprika chicken is usually served with gnocchi or other pasta. In Hungary, Egg barley, Hungarian tarhonya, as a side dish very popular, to fit Green Salad.