Chicken Paprika

60 min


Chicken Paprika



  • 1 whole chicken (farmer's market type)

  • 3 tbsp Hungarian Paprika

  • 1 clove garlic

  • 1 large onion

  • 1 red sweet pointed pepper

  • 1 tomato

  • 1 bay leaf

  • pepper to taste

  • salt to taste



You really do need a whole chicken with all the parts, you can leave out the leg end, but the rest of the chicken (liver, heart) will be fine.

Basically, you take the chicken and cut off the leg, wing, neck, but cut the parts nicely. Then you can quarter the rest. Set the fatty parts aside because that's what you're going to cook the onions on. Really.

Chop the onion up and dice it very finely. Fry the fatty bits in a pot, then add the onion and let it fry for at least 5 minutes until it becomes a little translucent. You can add a little water to prevent burning. Add the chicken, salt, pepper and Hungarian pepper. This is the tricky part. Stir thoroughly and let the chicken brown thoroughly. It's almost like roasting coffee, you don't want to burn it, but it will suck the juices out as it roasts. Then add water just to cover, the bay leaf and garlic, sliced peppers, tomato. Cook it under a lid for about 45- 60 minutes on low heat. Best served with noodles.