Recipe: Yummy Chicken Pörkölt (Hungarian paprika stew)

Chicken Pörkölt (Hungarian paprika stew). Pörkölt is a comforting Hungarian stew with a paprika tomato base. This stew is sometimes confused with another famous dish from Hungary, Paprikás. The biggest difference between the two is the lack of sour cream in Pörkölt.

Pörkölt (Peur-keult) is Hungarian for beef stew and is a popular Hungarian recipe made by braising meat and simmering it with onions in a tomato based sauce. It's served warm, over noodles and it's absolutely delicious. My brother lived in Hungary for some time and came home with a new found love of Hungarian food. You can have Chicken Pörkölt (Hungarian paprika stew) using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Pörkölt (Hungarian paprika stew)

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

Pörkölt - Hungarian Beef and Onion Stew If you long for cozy dinners when the weather is raw and frigid, then do yourself a favor and make Pörkölt. It's an incredible Hungarian stew made with tons of onions, small cubed beef, and the best Hungarian paprika. Known across the United States as Goulash, Pörkölt is a Hungarian Beef and Onion Stew seasoned generously with paprika. Tender beef that melts in your mouth in a deep and rich sauce, this is the perfect project for a chilly weekend!

Chicken Pörkölt (Hungarian paprika stew) step by step

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..

Spices in general use are simply spicy paprika, sweet paprika, which is never smoked, caraway, salt and black pepper. But in general, it is dominated by the use of paprika, whether that be in the classic chicken paprikash or this marha pörkölt recipe. Please do try and hunt down some Hungarian paprika, it really does make the dish! Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavored broth.