Csirke Paprikás/Chicken Paprikash
Credit: Marika’s Kitchen
- 2 whole Fryer Chicken’s cut up (18 pieces)
- 3 Large onions (diced fine)
- 1/2 cup Olive oil
- 1 Green Bell Pepper (cleaned and quartered)
- 3 Tbsp Hungarian Paprika heaping
- 1 medium tomato (peeled and diced)
- 6 – 9 cups water (Approximately)
- 1 ½ Tbsp Salt
- Heat oil and sauté onions on medium heat for approximately 10 minutes or until soft and translucent
- Add paprika and stir for approximately 20 seconds (Be careful not to burn paprika)
- Add 4 cups of water, diced tomatoes and salt
- Simmer on medium heat for approx. 20 to 40 minutes (Stir occasionally) Sometimes I cover with lid to speed up the softening of the onions. As long as it takes from onions to blend smooth rather than gritty. If a lot of the liquid has evaporated, add another 2 cups of water.
- Remove pot from burner and tip to one side. Blend mixture with hand-held immersion blender until smooth and creamy
- Bring to a slow boil and add all of the chicken pieces, holding off with the white meat. Breast meat can be added after about 15 minutes because they cook faster and lose their moisture if they are overcooked.
- There should be just enough water to almost cover the chicken. Add additional 2 to 3 cups of water as needed to cover chicken. How much you add will depend on how much evaporated during the initial softening of onions and tomatoes before pureeing.
- Gently stir Paprikash every once in a while to distribute chicken evenly in pot and to submerge chicken that may be partially exposed above sauce line.
- When chicken is cooked through, taste broth and add salt if needed (should be cooked through within 25 to 30 minutes from the time the chicken is added to pot)
- When Cooked through, remove pot from heat source to prevent overcooking chicken and prop lid open with a wooden spoon. Chicken often continues to cook even after being removed from heat.