Csirkepaprikás (Chicken with Paprika)

By wandab0811

Ingredients

• 3 tbsp. olive oil
• 1 3–4-lb. chicken, cut into 8 pieces
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup flour
• 4 cloves garlic, peeled and crushed
• 2 red bell peppers, stemmed, seeded, and finely chopped
• 2 ribs celery, finely chopped
• 1 large carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 1 red Holland chile, stemmed, seeded, and finely chopped
• 2 tbsp. tomato paste
• 2 tsp. paprika
• 1 tsp. ground cumin
• 3 cups chicken stock
• 3 tbsp. finely chopped parsley

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken pieces with salt and pepper, and dredge in flour; add chicken to pan, and cook, turning once, until browned on both sides, about 15 minutes. Transfer chicken to a plate, and set aside.

2. Add garlic, bell peppers, celery, carrot, onion, and chile, and cook, stirring occasionally, until soft, about 10 minutes. Add tomato paste, paprika, and cumin, and cook, stirring, until lightly caramelized, about 2 minutes. Return chicken to pan along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 45 minutes.

3. Transfer chicken to a serving platter, and pour cooking liquid through a strainer into a bowl; discard solids. Season liquid with salt and pepper, and pour over chicken. Sprinkle with parsley before serving.

In a large saucepan, saute the onion and green pepper in the olive oil. Add the chicken and brown on all sides. Add the tomato and the paprika, combining well so that all the chicken is well coated. Add the chicken stock, salt and pepper, cover and reduce heat to medium/low, simmering for approximately 45 minutes or until the sauce has been reduced and the chicken is almost falling from the bone. Stir from time to time. Serve topped with sour cream and a little chopped parsley. Goes well with home made Hungarian dumplings, otherwise known as "Galuska".

In a large saucepan, saute the onion and green pepper in the olive oil. Add the chicken and brown on all sides. Add the tomato and the paprika, combining well so that all the chicken is well coated. Add the chicken stock, salt and pepper, cover and reduce heat to medium/low, simmering for approximately 45 minutes or until the sauce has been reduced and the chicken is almost falling from the bone. Stir from time to time. Serve topped with sour cream and a little chopped parsley. Goes well with home made Hungarian dumplings, otherwise known as "Galuska".

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