Hungarian-style Paprika Chicken

Ingredients

In this Hungarian adaptation of Ban li shao ji, we replace the traditional Chinese ingredients with Hungarian ones to create a dish that reflects the flavors and culinary traditions of Hungary. The original dish is typically made with soy sauce, ginger, and Chinese spices, whereas our Hungarian-style Paprika Chicken features Hungarian paprika, onions, garlic, and tomatoes for a distinctively Hungarian taste. We alse have the original recipe for Ban li shao ji, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, finely chopped 2 large onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon Hungarian hot paprika (optional, for extra heat) 1 teaspoon Hungarian hot paprika (optional, for extra heat)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 1 tablespoon flour 1 tablespoon flour
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large, deep skillet over medium heat.
2. 2.
   Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Sprinkle the Hungarian sweet paprika and hot paprika (if using) over the onions and garlic. Stir well to coat the onions and garlic with the paprika.
5. 5.
   Return the chicken pieces to the skillet and add the diced tomatoes and chicken broth. Season with salt and pepper to taste.
6. 6.
   Cover the skillet and simmer over low heat for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   In a small bowl, mix the flour with a little water to create a slurry. Stir the slurry into the sauce to thicken it.
8. 8.
   Continue to simmer for an additional 5 minutes, or until the sauce has thickened.
9. 9.
   Remove from heat and garnish with fresh parsley.
10. 10.
    Serve the Hungarian-style Paprika Chicken hot with rice or buttered noodles.

Treat your ingredients with care...

• Hungarian sweet paprika — Use high-quality Hungarian sweet paprika for the best flavor. Look for "Noble Sweet" or "Szegedi Sweet" paprika varieties.
• Hungarian hot paprika — If you prefer a spicier dish, add Hungarian hot paprika to the sauce. Adjust the amount according to your heat preference.
• Chicken pieces — Use bone-in and skin-on chicken pieces for added flavor and juiciness. Thighs and drumsticks work well in this recipe.

Tips & Tricks

• For a richer flavor, marinate the chicken in the paprika and garlic mixture for a few hours before cooking.
• Adjust the amount of paprika and hot paprika according to your taste preferences.
• Serve the dish with a dollop of sour cream on top for a creamy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• This dish pairs well with a side of pickled cucumbers or sauerkraut.

Serving advice

Serve the Hungarian-style Paprika Chicken hot with a side of fluffy rice or buttered noodles. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the chicken pieces on a platter and spoon the vibrant red sauce over them. Sprinkle with fresh parsley for an appealing presentation.