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True Hungarian Chicken Paprikas

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.5385
Energy (kCal)1287.3
Carbohydrates (g)61.1035
Total fats (g)110.91
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows: | 2. 3-C. flour. | 3. 5 eggs. | 4. 2 teaspoons salt. | 5. 1/4 C water. | 6. mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad. | 7. Hungarian Cucumber Salad with Sour Cream: | 8. 2 cucumbers. | 9. 1 lg clove garlic, pressed. | 10. 1 1/2 teaspoons salt. | 11. 2 T. vinegar. | 12. 1/2°C sour cream. | 13. Hungarian Paprika. | 14. Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    frying chicken 2 cut - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    onion 2 peeled chopped 120.0 28.02 3.3 0.3
    garlic clove 2 crushed - - - -
    hungarian paprika 2 teaspoons - - - -
    chicken broth 1 1/2 - 2 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    pepper - - - -
    flour 2 -3 tablespoons 0.0 0.0 0.0 0.0
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01
    heavy cream 1 pint - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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