John Myers
Poultry: Chicken Paprika
The perfect poultry: chicken paprika recipe with a picture and simple step-by-step instructions.
- 3 piece Chicken legs – approx. 1200 g
- 2 piece Big onions
- 1 tablespoon Clarified butter
- 1 Tablespoon (level) Hot paprika powder
- 1 Tablespoon (level) Sweet paprika powder
- 1 tablespoon Tomato paste concentrated three times
- 1 tablespoon Paprika pulp
- 1 piece Red pepper
- 3 piece Tomatoes fresh and big
- 1 cups Sour cream
- Remove the skin from the chicken legs and use them elsewhere.
- Peel and dice the onions and sauté them in the hot clarified butter in a large pan. Remove from heat briefly, sprinkle with tomato and paprika pulp and paprika powder on top and stir in.
- Put the pan back on the stove and fry the chicken legs – unseasoned – in it. Salt only now.
- Remove the stem and seeds from the peppers, scald the tomatoes with boiling water, peel off the skin and dice everything. Set aside a few pieces of paprika for the garnish.
- Add the vegetables to the meat, close the lid, minimize the temperature (level 2 – 2.5) and let the whole thing stew in its own juice for about 1 hour. A little longer doesn’t hurt either. If it wants to burn, extinguish with a little water.
- Take the meat out of the sauce and keep warm, puree half of the almost overcooked vegetables together with the sour cream (this is NOT Hungarian) and season with salt and pepper.
- Heat the chicken legs again in the sauce – do not let them boil anymore and then serve on warmed plates. Garnish with pieces of paprika and serve with rice or something similar.
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