RECIPE / ONE REALIZATION
Based on our research and various verified sources, this is the traditional way of preparing paprikás csirke.
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RECIPE INGREDIENTS
METHOD
First, cut up the chicken into eight pieces, but don't remove the skin — you should end up with two thighs, two drumsticks, two wings, and two breasts. For instructions on how to cut up a whole chicken, check out our "cooking tips" section.
Melt the lard in a large heavy-bottomed pan, then add the finely diced onion. Sautée the onion over low heat until translucent, but not burnt, then season with salt.
Take off heat, then add the paprika and sauté while constantly stirring, taking care that the paprika does not burn. Add the chicken pieces, turning them to coat with the paprika.
Pour in a small amount of water, as a wet bottom will prevent the paprika from burning.
Cover with a lid, set the heat to low, and simmer for a minimum of 30 minutes (up to 70 minutes) until the meat is fall-off-bone tender.
Mix the sour cream and the remaining water, then stir the mixture into the stew carefully, so the meat does not fall apart. Let it simmer, uncovered, for a few minutes.
Add the flour, the eggs, and the salt to a large bowl. Mix to combine, then knead until you have a smooth dough. Cover the bowl and let the dough rest for 15 minutes.
Flour your hands and flatten the dough.
Pinch off 1cm (½ inch) pieces and arrange them on a lightly floured board.
Bring a large pot of water to a boil.
Drop batches of csipetke into the boiling water and let each batch cook for about 5 minutes.
Once they rise to the top, remove them with a slotted spoon.
Serve paprikás csirke with csipetke, topped with green pepper slices.
OTHER REALIZATIONS
If you ever find yourself in Hungary ordering their staple paprikás csirke (or chicken paprikash), you will most definitely get it prepared the way it's done in the following recipe. Although the recipe follows tradition for the most part, it also includes tomatoes, bell pepper, and chicken broth, and the sauce is thickened with a mixture of sour cream, heavy cream, and flour, making it richer and more flavorful. The recipe is adapted from the The Daring Gourmet website, where it holds a 5-star rating, was shared tens of thousands of times, and is highly praised. Additionally, we have also reviewed the recipe and must say it most definitely passed our test, garnering a TasteAtlas seal of approval.
USEFUL NOTES
Traditionally, paprikás csirke is made with a whole chicken, which is cut up into pieces, although some recipes opt just for chicken legs. In any case, the chicken should be skin-on. Because chicken breast meat turns dry when cooked for longer, only breast halves should be used — they should not be cut any smaller. So, by using chicken halves you lessen the risk of ending up with dry meat.
First, pat dry the chicken with a paper towel and then place the chicken breast-side up onto a cutting board. With a sharp knife, slice the skin between the leg and the breast. Pull away the leg until the bone pops up and exposes the joint, then cut right through the joint. Look for the fat line on the leg. With a knife, cut through the joint underneath the fat line to separate the thigh from the drumstick. Remove and separate the other chicken leg in the same way. Now, turn the chicken to the side. Take the wing in your hand, and with your thumb, find the ridge that’s on the inside of the wing — that’s the joint. With a knife, cut through the joint, then if necessary, cut off the wing tip. Cut off the other chicken wing in the same way. Look for the fat line on the sides of the chicken. With scissors, cut along the line and through the ribs on each side. Then, with your hands, break it in half to separate the backbone — you can keep the backbone for making stock. Place the breast skin side down onto a cutting board. With a knife cut through the breast bone and the meat — press on the knife forcefully if need be — to split it in two.
Since there is no proper substitute for Hungarian paprika — a key ingredient responsible for the signature orange/red hue of the dish and the flavor — try to use the freshest one you can find. Find specialized shops near you or order online. When it comes to dosing, supposedly the more, the better, although most recipes call only for 1-2 tablespoons. Experiment to find out which amount suits your palate the best.
Although made with only four ingredients, often recipes will include additional ingredients like garlic, peppers, and tomatoes.
The key thing when making paprikás csirke is not to add any water, or if needed, add as little water as possible — if cooked long and slow, covered with a lid, the chicken will release its juices making for a rich broth. The paprika needs to be toasted with the onions and lard to intensify its flavor, but it should never burn. Sour cream is added near the end of cooking, but some recipes also call for the addition of flour, which supposedly helps to incorporate the sour cream into the sauce and thicken it.
Suitable substitutes for the galuska or csipetke dumplings include egg noodles, polenta, or boiled potatoes. Paprikás csirke is usually served one of two ways — it is either ladled over the chosen side dish, or the side dish and the sauce are first tossed and then served with the meat.