To prepare a delicious chicken paprikash, start by cleaning and finely chopping the onion and bell pepper. These two ingredients will add a special flavor to the dish. The chicken should be washed very well, and before cooking it, make sure there are no remaining feathers, quills, or skin. In a heavy-bottomed pan, add a generous amount of oil and heat it over medium heat. Once the oil starts to heat up, add the chicken and let it fry on one side to achieve an even browning. After a few minutes, turn the meat to the other side to brown it slightly, and it will become crispy and flavorful.
Once you have finished browning the meat, remove it from the pan and place it in a separate dish. In the remaining oil, add the chopped onion and bell pepper and let them cook until the onion becomes glassy, indicating that they have softened and the flavors have blended. Then add the sweet paprika and mix well to incorporate it evenly into the vegetables. Next, add the meat broth or water, depending on your preference, and reintroduce the chicken into the pan. Make sure the chicken is partially or fully covered by the liquid, then season with salt and pepper to taste.
Put the lid on the pan and let the dish simmer on low heat for about 30-40 minutes, or until the meat is tender and easily pulls away from the bone. After the cooking time is up, remove the pan from the heat and let the dish cool slightly. In the meantime, you can prepare the yogurt sauce, which will add a fresh and creamy note to the dish. Part of this sauce can be added over the paprikash, while the rest you will keep to combine with nokedli or pasta, depending on your preferences.
To prepare nokedli, follow the specific recipe, and after they have boiled and you have lightly tossed them in oil to prevent sticking, mix them with the remaining yogurt sauce. Arrange everything on a plate, add a little paprikash on top, and don’t forget to serve with your favorite pickles, which will perfectly complement this dish. Enjoy your meal!
Once you have finished browning the meat, remove it from the pan and place it in a separate dish. In the remaining oil, add the chopped onion and bell pepper and let them cook until the onion becomes glassy, indicating that they have softened and the flavors have blended. Then add the sweet paprika and mix well to incorporate it evenly into the vegetables. Next, add the meat broth or water, depending on your preference, and reintroduce the chicken into the pan. Make sure the chicken is partially or fully covered by the liquid, then season with salt and pepper to taste.
Put the lid on the pan and let the dish simmer on low heat for about 30-40 minutes, or until the meat is tender and easily pulls away from the bone. After the cooking time is up, remove the pan from the heat and let the dish cool slightly. In the meantime, you can prepare the yogurt sauce, which will add a fresh and creamy note to the dish. Part of this sauce can be added over the paprikash, while the rest you will keep to combine with nokedli or pasta, depending on your preferences.
To prepare nokedli, follow the specific recipe, and after they have boiled and you have lightly tossed them in oil to prevent sticking, mix them with the remaining yogurt sauce. Arrange everything on a plate, add a little paprikash on top, and don’t forget to serve with your favorite pickles, which will perfectly complement this dish. Enjoy your meal!
Ingredients
1-1.5 kg chicken meat (wings, thighs, and both the lower and upper parts) salt and pepper to taste 2 large onions 2 large and thick peppers and a little bit of a spicy one (the spicy one is optional) 2-3 tablespoons of paprika (preferably homemade Hungarian) 250 ml chicken broth (water is also good) For nokedli 3-4 heaping tablespoons of sour cream (I used yogurt) 1 tablespoon of flour 3-4 tablespoons of oil