Hungarian Fainá with Paprika Chicken

Ingredients

In this Hungarian adaptation of Fainá, we incorporate Hungarian paprika into both the Fainá and the chicken. The original Argentinian Fainá typically uses plain chickpea flour without any additional spices. Additionally, the Hungarian version includes paprika chicken as a topping, which adds a distinct flavor profile to the dish. We alse have the original recipe for Fainá, so you can check it out.

• For the Fainá: For the Fainá:
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• Salt, to taste Salt, to taste
• For the Paprika Chicken: For the Paprika Chicken:
• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons Hungarian paprika 2 teaspoons Hungarian paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the chickpea flour, water, olive oil, Hungarian paprika, and salt. Whisk until smooth.
3. 3.
   Heat a cast-iron skillet over medium heat and add a drizzle of olive oil. Pour the Fainá batter into the skillet and spread it evenly.
4. 4.
   Cook the Fainá in the skillet for about 5 minutes, until the edges start to crisp up.
5. 5.
   Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, until the Fainá is golden brown and cooked through.
6. 6.
   While the Fainá is baking, prepare the paprika chicken. In a bowl, combine the olive oil, Hungarian paprika, garlic powder, salt, and pepper. Mix well.
7. 7.
   Rub the paprika mixture onto both sides of the chicken breasts.
8. 8.
   Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-8 minutes per side, or until cooked through.
9. 9.
   Remove the Fainá from the oven and let it cool slightly. Cut it into wedges.
10. 10.
    Serve the paprika chicken on top of the Fainá wedges and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is finely ground for a smoother texture in the Fainá.
• Hungarian paprika — Use high-quality Hungarian paprika for an authentic and robust flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the paprika chicken marinade.
• Serve the Hungarian Fainá with a dollop of sour cream or yogurt for added creaminess.
• Experiment with different types of Hungarian paprika, such as sweet, smoked, or hot, to vary the flavor intensity.
• Leftover Fainá can be enjoyed as a snack or breakfast when reheated in a toaster or oven.
• Customize the dish by adding your favorite vegetables, such as roasted bell peppers or caramelized onions, to the paprika chicken.

Serving advice

Serve the Hungarian Fainá with Paprika Chicken as a main course, accompanied by a fresh green salad or roasted vegetables. The Fainá wedges provide a sturdy base for the flavorful paprika chicken, creating a satisfying and well-balanced meal.

Presentation advice

Arrange the Fainá wedges on a platter and place the paprika chicken on top. Garnish with fresh herbs, such as parsley or dill, to add a pop of color. Serve with a sprinkle of Hungarian paprika for an extra touch of authenticity.