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: 4This is a classic Hungarian dish, where the locally-grown and dried paprika provides the colour and flavour to the dish.
Ingredients:
25g lard8 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.
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1 comment:
"Pörkölt is the true native Hungarian recipe for the dish known variously as Chicken Paprikash or Chicken Goulash."
No, it's not. Pörkölt, paprikas and gulyas ('goulash') are three different things. Pörkölt is a stew of boneless meat, paprika, and some vegetables; paprikas is meat, paprika in a thick sauce based on sour cream; gulyas is more of a soup.
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