Kosher Hungarian Chicken Paprika

Chicken Paprikash is a Hungarian comfort food, adapted by prewar Hungarian Jews to fit with the kosher laws. So Jews don't add sour cream. My mother often made this dish as do I

Because paprika is the main ingredient, and a more subtle flavor, it’s important to use good quality paprika. If you can, use Hungarian sweet paprika. If you can’t find specific Hungarian paprika, at least buy a new container (from a store that has a high rate or turnover, so you know it hasn’t been sitting on the shelf forever).

Chicken Paprikash is traditionally served with nokedli, little Hungarian egg dumplings, like spaetzle. Potatoes or egg noodles are good alternatives, and really any starch of your choosing will do. I tend to favor short grain brown rice with this type of dish.

   Ingredients

• 3 onions
• ⅓ cup olive oil
• 2 red pepper, diced
• 4-5 garlic cloves, sliced
• 4 tbsp sweet paprika
• 4-6 chicken thighs
• Salt
• Black pepper

Photo Joe Baur

• Directions
• 1. Cut the onions into thin quarter rounds (or dice).
  2. Use a deep frying pan with a cover.
  3. Heat the pan over high heat, and once the pan is hot, add the onions. Dry fry for a few minutes, then add the oil and 1 tsp  salt. Sauté until translucent.
  4. Add the diced bell peppers and sliced garlic cloves. Cook until just starting to soften.
  5. Transfer the onion mixture to a bowl/plate/container and mix in the paprika.
  6. Return the pan to the heat.
  7. Season the chicken with salt and pepper on both sides.
  8. Place chicken skin-side down in the pan, and brown for 5-7 minutes, uncovered.
  9. Add the onion mixture and 2 cups of water, and cover.
  10. Simmer on a low flame, covered for 90 minutes. Remove cover, and simmer for another 30 minutes (this will help the sauce reduce a little).
  11. Chicken should be falling off the bone. Serve with generous lashings of the sauce.
  12. Some people add tomato paste