Hungarian paprika chicken stew

Common but delicious:

This dish is one of the most common and popular in Hungary. And you know if it is Hungarian, it will have a lot of wonderful paprika.

Ingredients (serves 6):

• 2 tablespoons – extra virgin olive oil
• 2 – large onions, finely chopped
• 2 – green peppers (you can use red bell peppers if you prefer), finely chopped
• 2 – tomatoes, diced
• 2 tablespoons – water
• 3 tablespoons – paprika
• 5 pounds – chicken meat (skinless, boneless breast and thighs), cut into about 1 inch cubes
• 2 cups – water
• 3 tablespoons – salt
• 4 – bay leaves
• 1/2 tablespoon – black pepper
• 1/3 tablespoon – cumin
• 4 cloves – garlic, minced
• 1 cup – sour cream

Serve over cooked large egg noodles (about 1 pound)

Chicken, tomato, red pepper, and onions ready for cooking.

Preparation:

Sauté the onion over medium heat in a large Dutch oven until it is translucent, stirring periodically. Add the green pepper and cook until the pepper becomes soft.

Onions and pepper cooking.

Add the tomato along with the two tablespoons of water and sauté for an additional 5 minutes, stirring occasionally.

Onions, pepper, and tomatoes in the pan.

Add the paprika next and stir relative quickly. Be careful not to cook the paprika too long, because it will become bitter – about 20 to 30 seconds should be enough. Add the chicken and sauté for an addition 10 minutes. Add the two cups of water (the water should cover the meat completely) along with the salt, bay leaves, pepper, and cumin and boil. Simmer on medium low for 40 to 50 minutes (stir occasionally). Once it has simmered, add the garlic and sour cream and bring to a boil for 3 to 4 minutes. Make sure the stew is thick and not watery. Add additional salt and pepper to taste. I like to serve the stew over large egg noodles. Enjoy.

Hungarian paprika chicken stew

J. Botticelli