(Chicken paprika stew)

Chickens don’t have an easy life. Ever since it became known that they are descendants of dinosaurs, their silly pecking, head shaking, sideways squinting and clucking have earned them a lot of ridicule. What’s more, chickens can faint, are unable to swim, tend to panic, but can still flutter around the garden for a few minutes after being freshly beheaded, scaring the children. None of this is helpful, and the claim by experienced chicken breeders that the birds have mysterious powers does not make things any better, but it might at least make for a cheerful evening among foxes and martens.

According to estimates from 2022, there are about three times as many chickens as humans living on Earth, and the reason for this, apart from petting zoos, is essentially stock cubes, Chicken McNuggets, teriyaki skewers, fried and baked chicken, various curries and one of my favourite dishes: Csirkepaprikás.

For 2 people, you will need:

  • 300 g chicken fillet
  • 80 g bacon
  • 1 large red onion
  • 1 red bellpepper
  • 3 cloves of garlic
  • 2 tablespoons of lard
  • 2 tablespoons of flour
  • 2 tablespoons of paprika powder (mild/hot mixed)
  • 250 ml of chicken stock (preferably from a stock cube)
  • 200 g sour cream
  • salt and pepper to taste

In Hungary, people like to use chicken thigh meat. It contains more fat and has a more intense flavour than chicken breast, but you have to remove it from the bone first. You also end up chewing on cartilage and tendons, which I don’t like. So use the inner fillet.

Cut it into cubes or strips, season with a little pepper, sprinkle with flour and knead briefly so that the meat is covered with flour all over.

Then finely chop the onion, garlic, bacon and pepper.

First fry the bacon in hot lard, then add the chopped vegetables and finally the meat.

When the meat has browned, sprinkle with paprika, stir once and then quickly deglaze with the chicken stock.

Simmer for 20 to 30 minutes over a low heat.

Check the salt content and add a little more salt if necessary.

Add the sour cream, stir, leave to simmer for 5 minutes – and it’s ready!

Hungarian dumplings, boiled potatoes, rice or simply a slice of bread are suitable as side dishes.