RCI-SP.004.0088.001
Chicken Paprika
Chicken is extremely popular in Israel, because it is relatively inexpensive and can be prepared in many ways. Chicken paprika is, of course, a Hungarian variation.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- lb. pullet1 - 4 unit
- 3 unit
- 2 unit
- 1/4 tsp
- tbs. Chicken fat or margarine4 unit
- 1-1/2 cups
- tbs. paprika1 unit
- 1 cup
Method
1
Pat the pullet dry and cut into 8 serving pieces (thighs, drumsticks, breasts, and wings). Season the flour with salt and pepper, then dredge each piece to coat lightly.
2
Heat the chicken fat or margarine in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, brown the floured chicken pieces on all sides until golden, about 3-4 minutes per side. Transfer to a plate.
4
Reduce heat to medium and add the sliced onions to the pot, stirring occasionally until softened and beginning to caramelize, about 8-10 minutes.
10 minutes
5
Sprinkle the paprika over the onions and stir constantly for 30 seconds to bloom the spice and prevent burning.
1 minutes
6
Pour in the boiling water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
1 minutes
7
Return all the chicken pieces to the pot, nestling them into the onions and liquid. Bring to a simmer.
2 minutes
8
Cover the pot and reduce heat to low, then simmer gently for 30-35 minutes until the chicken is cooked through and tender, basting occasionally.
33 minutes
9
Taste the sauce and adjust seasoning with additional salt, pepper, or paprika as needed. Serve hot directly from the pot or transfer to a serving dish.