Myrna's Hungarian Chicken Paprikash Recipe

Chicken paprikash with dumplings
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Ratings (12)
  • Total: 115 mins
  • Prep: 20 mins
  • Cook: 95 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
853 Calories
44g Fat
35g Carbs
75g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 853
% Daily Value*
Total Fat 44g 56%
Saturated Fat 11g 53%
Cholesterol 221mg 74%
Sodium 1082mg 47%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Protein 75g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Hungarian Chicken Paprikash -- paprikas csirke -- is from Chicago chef Gale Gand's mother, Myrna Grossman Gand, who inherited it from her own Hungarian mother, Elsie Grossman.

Some feel this is "authentic" paprikash because it contains no green peppers and is served over rice, not noodles. But chicken paprikash varies from region to region and family to family. I don't favor a slow cooker for this dish because the paprika needs to be toasted.

Ingredients

  • 3 1/2 pounds chicken pieces (skin on, rinsed and patted dry)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 tablespoons rendered chicken fat (shmaltz, see below; or vegetable oil)
  • 1 medium onion (chopped)
  • 6 to 8 cups water (or enough to almost cover chicken)
  • 2 teaspoons sweet Hungarian paprika
  • 2 cups rice (long-grain, soaked in cold water 30 minutes and drained)
  • 4 cups hot liquid (water from the simmered chicken plus chicken broth)

Steps to Make It

  1. Generously season both sides of chicken pieces with salt and pepper and let sit while you saute the onions.

  2. In a large lidded skillet, heat shmaltz or oil, and saute onions until light golden brown. Remove from skillet and place in a lidded casserole dish or Dutch oven.

  3. Brown chicken pieces on all sides in same skillet onion was sauteed in. Move some chicken pieces aside and add the paprika and cook 30 seconds to toast it slightly. Then add water to almost cover the chicken, mixing in with the paprika. Cover and simmer on low for 1 hour.

  4. Heat oven to 350 degrees. Place soaked, rinsed and drained rice in the same casserole dish or Dutch oven as sauteed onions. Measure the liquid from the simmering chicken and add chicken broth to make 4 cups of liquid. Pour over the rice, mixing well.
    Place cooked chicken on top of the rice, cover and bake 30 minutes. Uncover casserole or Dutch oven and cook another 5 minutes. Serve hot with a green vegetable.