Easy Making Recipe Chicken Prklt Hungarian paprika stew Delicious and Healthy

Simple recipe ultimate Chicken Pörkölt (Hungarian paprika stew) easy, yummy, practical.

10 ingredients, 8 steps, cooking Chicken Pörkölt (Hungarian paprika stew)

How are you all, at this time you get present recipe Chicken Pörkölt (Hungarian paprika stew) with 10 ingredients and 8 steps. Next this is how to prepare, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Chicken Pörkölt (Hungarian paprika stew).

Ingredients for Chicken Pörkölt (Hungarian paprika stew)

1. Prepare 1/2 kg : boneless skin on chicken thighs.
2. It’s 2 tbsp : pork lard or 4 slices bacon, chopped fine.
3. Prepare 1 : medium onion, chopped.
4. You need 2 cloves : garlic, minced.
5. It’s 3 tbsp : Hungarian paprika.
6. Prepare 4 : sun-dried tomatoes or ½ can (400 g) tomatoes, chopped.
7. Prepare 1 tsp : garlic salt.
8. Prepare 1 tsp : freshly ground black pepper.
9. Prepare 1/2 tsp : caraway seed.
10. Prepare : Water.

If all material requirements Chicken Pörkölt (Hungarian paprika stew) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chicken Pörkölt (Hungarian paprika stew)

1. In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts.
   
2. Add the onions and sauté until transparent, about five minutes.
   
3. Add garlic and sauté for two more minutes.
   
4. Add chicken and sauté for two more minutes, until most but not all of the pink is gone.
   
5. Stir in paprika and remove from heat, important because paprika turns bitter when fried.
   
6. 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.
   
7. 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.
   
8. Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired.
   
9. Finish and Enjoy.

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