Csirke Paprikas (Chicken Paprika)

By gnikylime

Ingredients

• 2 small (2-1/2-lb.) chickens, each cut in 8 pieces
• Salt
• 1/4 About 1/4 c. chicken fat or cooking oil (I used 2 T. butter + 2 T. chicken stock.)
• 1 large onion, chopped fine
• 2 t. paprika
• 1 medium green pepper, cored and cut into 1/2-in. strips
• 3 small peeled tomatoes, preferably canned (I used one can.)
• 1/2 c. sour cream, at room temperature
• Galuska (dumplings)

Preparation

Step 1

1. Wash and dry the chicken pieces. Save the livers for another dish, but make a stock with the backs, necks, wing tips, gizzards, and hearts. (Place them, plus 1/2 t. of salt, in a small saucepan and cover with cold water. Gently bring to a simmer, partially covered, and cook slowly for 1 hr.)
2. Heat the chicken fat or oil in a heavy-bottomed frying pan and saute the onion until the pieces turn translucent. Add the chicken pieces, a few at a time, and saute briefly until yellow on all sides. Do not brown the chicken or cook it long enough for the surface to get hard. As the pieces are done, pour 1/2 c. of chicken stock into the frying pan, scrape up any bits sticking to pan, and stir 1 t. of salt and the paprika.
3. Arrange the chicken pieces in a deep, heavy-bottomed pot large enough to hold them all: place the breasts and thighs on the bottom, the legs and wings on top. Pour on the sauce from the frying pan and as much chicken stock as necessary to bring the cooking liquid to the halfway mark.
4. Lay the green pepper strips and tomatoes on the top of the chicken, cover, and simmer 20 minutes. Rearrange the pieces of chicken, put the cover back on, and simmer another 20 minutes, or until the chicken is cooked through. (It is done when the breast can be easily pierced with a table fork.)
5. Remove from the heat and let cool. Skim off most -- but not all -- of the grease. Mix 2 T. of the chicken sauce into the sour cream and very slowly pour the mixture back into the sauce. Taste for seasoning.
6. Just before serving, bring the dish back to simmer and cook on very low heat for 2 to 3 minutes. To serve csirke paprikas, give each person a piece of chicken, dark or light meat, with a generous helping of galuska, and spoon a bit of sauce over both. Pass the rest of the sauce.