Chicken Pörkölt Recipe

Pörkölt is the true native Hungarian recipe for the dish known variously as Chicken Paprikash or Chicken Goulash.

In essence, it's a stew of chicken with mushrooms and red bell peppers in a chicken stock base coloured red with ground paprika and served topped with sour cream.

Paprika is a from of chilli/chili pepper (hot pepper) that is native to Hungary and which is an essential ingredient in much of Hungarian cookery and cuisine.

Chicken Pörkölt

Serves: 4
This is a classic Hungarian dish, where the locally-grown and dried paprika provides the colour and flavour to the dish.

Ingredients:

25g lard
8 chicken thighs, boned and skinned
2 medium onions, sliced
2 garlic cloves, crushed
1 red bell pepper, diced
250g chestnut mushrooms, sliced
2 tbsp (heaped) paprika
200ml chicken stock
4 tbsp soured cream

Method:

Melt the lard in a heavy flame-proof casserole and when hot use to fry the chicken thighs until nicely browned all over. Add the onions and fry for about 5 minutes or until translucent.

Stir in the garlic, bell pepper and mushrooms then stir to combine before adding the paprika.

Add the chicken stock, stir to combine and heat until bubbling. Reduce to a simmer, cover and cook for 25 minutes, stirring occasionally.

Just before serving, swirl the sour cream into the dish and dust the top with paprika. Serve immediately, accompanied by boiled potatoes or rice.

To learn more about spices like paprika, and many more common and unusual spices from around the world why not consider my eBook:

UPDATE! My Guide to Spices and their Uses recipes book has just been published in an updated edition for Amazon Kindle!

This is the largest collection of spices from around the world ever collected in one place. Over 80 different spices from around the world are described and example recipes are given for cooking with each spice. So, not only do you get a large reference for spices, but you also get a collection of over 1000 international recipes.

You get chapters dedicated to each and every spice described, along with how to cook with that spice and example recipes showing how the spice is used in its native cuisine. There are also historic recipes showing how spices that are now lost to the West were used in the Medieval past.

Every classic and traditional curry type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.