I usually call it Chicken Paprikash but it has no sour cream in it. It’s an old family recipe and my grandmother told me in the part of Hungary her parents were from they didn’t use sour cream. She also served it on the bone so eating was a bit of work but worth the trouble.
Recipe: Hungarian Chicken and Rice
Summary: Delicous Hungarian comfort food.
Ingredients
- 1 chicken cut up about 3 lbs
- 1 large onion diced
- 2 celery stalks diced
- 2 large tomatoes chopped
- 1 green bell pepper
- 1/2 bunch parsley
- 1 tbsp paprika ( Hungarian if available)
- 4 cloves garlic smashed
- salt and pepper to taste
- 6 cups water or chicken stock
- 2 cups rice
Instructions
- Dust chicken with salt and paprika then sear in hot oil.
Put on the side and sweat the onions, celery and pepper in the same oil until soft
Add the the garlic, the rest of the paprika and return the chicken pieces.
Cover with water or stock and add the tomato and parsley. Cover and cook on low heat.After 40 minutes pour the gravy in to a pitcher and let sit for a minute. Remove most of the top layer of fat.
Reserve 2 cups of gravy and simmer in sauce pan. Measure the rest and add water or stock to make 4 cups.Optional:
At this point you can remove the chicken from the pot and let cool, then remove from the bone and add back in when the rice is about finished or just leave it on the one and cook it with the rice.Add rice and cook another 20 minutes.
Simmer the reserved gravy in a sauce pan and use to top
Occasionally remove the scum as it floats to the top.
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Cooking time (duration): 60
Number of servings (yield): 8
Meal type: dinner
My rating:
my father is Hungarian, from Kecsel, I was taught a similar recipe but they didn’t use celery and when you added the paprika the temperature was quite high almost burning it before adding the chicken.
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