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The ingredients needed to make Chicken Pörkölt (Hungarian paprika stew):
- Use 1/2 kg of boneless skin on chicken thighs.
- Take 2 tbsp of pork lard or 4 slices bacon, chopped fine.
- Use 1 of medium onion, chopped.
- Take 2 cloves of garlic, minced.
- You need 3 tbsp of Hungarian paprika.
- Get 4 of sun-dried tomatoes or ½ can (400 g) tomatoes, chopped.
- Prepare 1 tsp of garlic salt.
- Use 1 tsp of freshly ground black pepper.
- Get 1/2 tsp of caraway seed.
- Take of Water.
Instructions to make Chicken Pörkölt (Hungarian paprika stew):
- In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts..
- Add the onions and sauté until transparent, about five minutes..
- Add garlic and sauté for two more minutes..
- Add chicken and sauté for two more minutes, until most but not all of the pink is gone..
- Stir in paprika and remove from heat, important because paprika turns bitter when fried..
- Add salt, pepper, caraway seeds and tomatoes. Add enough water to the saucepan to just about half the depth of the meat or just a bit more. Do not cover completely with water..
- Bring to a boil, cover, and reduce heat to medium low. Let simmer like this for around an hour. If at the end of this process the sauce is still too thin let it simmer uncovered for a bit longer..
- Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired..
I've decided to put my own twist on this keto stew and make this. Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavored broth. Although it is similar to the classic pörkölt stew, paprikás. Add the chicken to sear and sprinkle the paprika on the chicken while doing so.
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