Hungarian Paprikas - Csirke Paprika
Chicken with Paprika.

I recommend that you use a sweet paprika imported brand from Hungary. Not all supermarkets carry it but you can order it online. 
It has endless uses.

Serve chicken paprikash as an entrée, plain, over rice, noodles, small dumplings mashed potatoes or spooned into a baked pie shell.

  • 4 pound chicken, skinned
  • 1 onion, chopped
  • ½ cup, cut-up slices (green or red) bell pepper
  • 1/3 teaspoon garlic powder
  • 2 tablespoons butter                            
  • 1/2 pint sour cream - (omit if you have problems with dairy products.)
  • 4 tablespoons sweet Hungarian paprika        
  • 1 can (14 ½ oz) chicken broth plus enough water to bring the level 3/4 of the way up on sides of chicken.
  • 3 chicken bouillon cube
  • Small pinch of sharp cayenne pepper or 1 teaspoon black pepper
  • Flour,  enough to thicken the sauce.

In a large deep fry pan or deep cooking pot, lightly brown the onion with butter on medium heat until soft, add the sweet paprika , dash of cayenne pepper, bell pepper, chicken broth, bouillon cubes, garlic powder, skinless cut up chicken and the water, cover and stew slowly until chicken is well done, turn chicken pieces over now and then while cooking. Stir occasionally and keep adding small amounts of  water as needed to maintain level. When cooked, remove Chicken and keep warm. Use a cup to mix 4-5 tablespoon flour with enough water to make a  thin paste and pour it into to the main pot, raise heat to high and stir constantly,  bring to a boil until gravy thickens.

Lastly! Reduce heat, fold in optional sour cream, do not boil, just stir lightly and simmer slowly until it blends in with the sauce. Taste and add salt if needed. Return cooked chicken to pan and simmer a few minutes before serving. Serve with dumplings, see dumpling recipe 

Yields: 6 servings