3 May, 2011
Hungarian Chicken and Rice
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.
Delicious Hungarian comfort food.
- 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
- 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 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 into a pitcher and let sit for a minute. Remove most of the top layer of fat.
Reserve 2 cups of gravy and simmer in the saucepan. Measure the rest and add water or stock to make 4 cups.
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 bone 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