in Eastern Europe, Hungary

Hungarian Paprika Chicken

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Ingredients for 6 servings:

  • 3 chicken breasts with bones
  • 2 bell peppers, yellow and green
  • 1 pack of tomatoes, pureed
  • 1 large onion(s)
  • 200 ml cream
  • Paprika powder, hot and sweet
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onion and sauté in oil until translucent. Sprinkle about 2 tablespoons of sweet paprika over it, roast briefly, and deglaze with a little water. Add the chicken breasts, skin-side down, and fry briefly. Add the diced bell peppers and tomatoes, bring to a boil, and simmer for about 30 minutes. Then remove the chicken breasts and remove them from the bones. Stir the cream into the sauce and season with salt, pepper, and hot paprika, if desired. Return the chicken to the pan. Serve with rice or mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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