ReceptnaptárChicken stew (csirkepörkölt)
Chicken stew (csirkepörkölt) cooks faster than beef or pork stew, but the same mistake — burnt paprika — can ruin it just as easily.
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Ingredients
Method
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- Wash the chicken pieces and pat them dry.
- Soften the thinly sliced onion in the lard over medium heat for about 5 minutes until translucent.
- Take off the heat and stir in the paprika.
- Add the chicken at once so the paprika doesn't catch.
- Season with salt, add the diced tomato and a little water.
- Cover and braise over low heat for 35-40 minutes, stirring often and topping up with water.
- It's done when the meat comes away from the bone easily and the sauce is thick.
- Serve hot with nokedli dumplings or tarhonya.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Stir the paprika into the onions off the heat, then push the meat straight back on so it doesn't burn.
- Bone-in, skin-on chicken pieces (thighs, wings) make a much juicier dish than plain breast, which dries out easily.
- Don't rush it over high heat — the 35-40 minute slow braise renders the chicken's fat, which thickens the sauce.
- Freezes well; once thawed and reheated gently over low heat with a little water, it's almost like fresh.
Frequently asked questions
Why does my chicken stew turn out dry?
Either it was made with chicken breast (which dries out quickly during long braising), or it cooked too long over too high a heat.
How can I thicken a too-thin sauce?
Stir in a few spoonfuls of sour cream mixed with a little flour, or simmer uncovered for a few more minutes.
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More hungarian ideas
- Bakony-style chicken with mushrooms and sour cream
- Tomato soup with chicken
- Chicken fricassee soup with dumplings
- Poultry giblet soup
- Mushroom Hash (Ragout)
- Fish Hash (Ragout)
- Veal Hash (Ragout) in Pastry Shells
- Pork Stew with Thick Noodles (Serbian-Style Dish)
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