(Hungarian Paprika Chicken)
January 18: Feast Day of St. Margaret of Hungary
With a large European population in the Chicago suburbs and Northwestern Indiana, there were several interesting international grocery stores where Islander and her Ukrainian friend, Olga W., would often go together to shop for sweets, snacks and spices. Islander bought Hungarian paprika to replace the blander one in her pantry and it made a difference to the dish she cooked by boosting the flavor and color of paprika chicken (also known as chicken paprikash).
(Adapted from Squidoo)
- 2 pounds of chicken (drumsticks, thighs, etc.)
- ½ cup flour
- ¼ cup (½ stick) butter
- 1 medium onion, diced
- salt and pepper to taste
- 2 tablespoons Hungarian sweet paprika
- 1-2 cups water (enough to cover the chicken)
- 1 cup sour cream
- parsley, chopped (optional garnish)
- hot cooked pasta noodles or rice
Dredge the chicken in the flour. Shake off excess flour and set aside. In a large pan, melt the butter over low heat. Raise the heat and sauté the onions until translucent. Use a slotted spoon to remove the onions from the pan. Keep warm.
In the same pan, brown the chicken, turning to cook all sides. Return the onions to the pan. Pour water over the chicken. Sprinkle salt, pepper and paprika. Lower the heat, cover the pan with a lid and simmer for an hour or until the chicken is tender. Check seasonings and sprinkle with a little more salt and pepper to taste.
When cooked, remove the chicken, leaving the sauce in the pan. Add the sour cream and stir constantly until smooth (do not allow to curdle). Place the thickened sauce in a plate and add the chicken on top. Sprinkle with parsley. Serve over hot cooked pasta noodles or rice.
- Some calendars list the feast day of St. Margaret of Hungary on January 19 and 26.