What kind of dish is this?
This is a Hungarian dish in which chicken is cooked in paprika.
The dish was born on a farm and has a history of hundreds of years.
Paprikás csirke＝Paprika Chicken
The Birth of Paprika
One of the main ingredients in this dish, paprika has its roots in Chillies, which have been grown in Peru and Mexico.
Chillies were brought to Europe by Spain and Portugal.
The climate and soil were probably suitable for them.
In 1569, the Ottoman Empire began to grow Chillies in Hungary.
And after various improvements, the paprika was born.
Paprika cultivation first flourished in Szeged in southern Hungary, and then in Kalocsa.
In 1724, the name paprika appeared.
The birth of Paprikás Csirke
Paprikás Csirke is a dish born on a farm.
It was born when old chickens were cooked with paprika to use up the old chicken.
Eventually, the bourgeois added sour cream to the dish and this style of cooking spread to the people.
In modern times, Paprikás Csirke, as it is known around the world, is this style.
The exact date and place of its birth is not known, but it was already a common dish in the 19th century.
Considering the history of paprika, it must have originated around Szeged and Kalocsa.
※There are other theories.
I also made and ate Garshka (homemade pasta) together, following the Hungarian style.
It was my first time to experience both this dish and Garshka.
Paprikás Csirke is rich but with just the right amount of sour cream and is simply delicious.
I don’t know how to describe it in English, but it’s certainly delicious.
Next up is Galuska.
In addition to being bouncy, the thick Paprikás csirke tangles well.
The Galuska turned out to be pretty small, but it was good, so let’s just say it was good!
As long as you don’t have an ingredient you don’t like, a lot of people will love it.
Recipe of Paprikás Csirke
- 15 g lard
- 1 onion chopped
- 400 g chicken thighs cut into pieces
- 3 tbsp paprika powder
- 1 tsp salt
- 200 ml water depends on the size of the pot
- 1 tomato diced
- 1 paprika diced
- 15 g grated garlic
- Free water enough to cover the whole thing
- 100 ml sour cream
- 1 tbsp flour
- 1 tbsp water
- 2 eggs
- 200 g flour
- 120 ml water
- 1 pinch salt
- Free water
- 1 pinch salt
- Melt the lard in a pan and fry the onions.
- Add paprika powder, salt and water. Stir. Add the chicken. Cook until the chicken changes slightly in color.
- Add tomatoes, paprika, garlic and water. Bring to a boil, then cover. Simmer on low heat for 1 hour.
- Stir in sour cream, flour and water; add to number 3. Cook on very low heat for 5 minutes.Finish
- Mix eggs, flour, water and salt.
- Add the salt to the water and bring to a boil.
- Through a large grater, drop it into hot water. Boil for 2-3 minutes.
- Drain the waterFinish