Hungarian Chicken Paprikash, Csirke
Paprikás (cheer-ke pah-pree-kahsh)
per Mom, Anna (Kovacs) Kreiner from Debreczen, Hajdú-Bihar, Hungary.
The actual recipe uses the whole chicken, such as
the legs, thighs, breast, wings, etc, but since my wife and I like the white meat of the
chicken, we use the following:
2 lbs boneless chicken breast (slice into strips)
1 large onion, finely diced
1˝ tablespoon cooking oil
1˝ teaspoons of paprika (or more, per taste)
˝ cup of water
1 teaspoon salt (or more, per taste)
1 teaspoon freshly ground pepper (or more, per taste)
In a large pot add finely chopped onions with the cooking oil.
over "medium-low" heat until the onions become "browned" or
"clear". Then sprinkle paprika on the onions.
Place the cut up chicken
breasts in the pot with ˝ cup of water and sprinkle salt and pepper
on the chicken. Adjust the heat to "medium" and Sauté until the chicken becomes lightly
browned. Then reduce the heat to "low" or
"warm" and "simmer" for about 30 minutes, or until
the chicken is done. Cover and remove from heat.
Making the Hungarian
4 large eggs
4 cups flour (all purpose flour, not self-rising)
1˝ cup water, depending on the consistency of the mixture
1 teaspoon salt
1 big pot of boiling water
1 pint of sour cream (used later)
To make the "Galuska", get
a mixing bowl and add the 4 eggs, salt, and half the water. Whisk gently
the egg mixture and then
SLOWLY fold in the flour mix with a wooden spoon. Adding more
water as necessary. The mixture works best when it has a "firm",
but still has a "shine",
consistency to it.
"firm" mixture on a cutting board. With a knife cut away a small
portion of the mixture into "a strip". Then cut away
marble-sized droplets from the "strip" into the "already" boiling water.
Now and then, you may need to dip the knife in the boiling water to get a
"new" clean cut. Repeat this process until the mixture
is gone. Cook until the dumplings are firm and floating on the
surface of the water. The dumplings take about five minutes to
cook. Drain the dumplings with a strainer.
Separate the chicken from the paprikash you made earlier, and add the
drained dumplings to the pot and mix in at least 1 pint of sour
cream. Add more paprika if you like. Cover the pot and "simmer"
for another 15
minutes, do not boil. Now if you want, you can add the chicken to the paprikash
& dumplings mix, or serve it separate with the chicken on top of
the paprikash & dumplings mix.
Rick & Kim Kreiner