Recipe: Yummy Chicken Pörkölt (Hungarian paprika stew)

Chicken Pörkölt (Hungarian paprika stew). 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 Paprikás - Add additional sour cream and this dish becomes a new hungarian favorite, paprikás! Freezing instructions: Prepare recipe up until adding. Pörkölt is a comforting Hungarian stew with a paprika tomato base.

Pörkölt or porkolt is another typical, authentic Hungarian stew, which is also very common in Romania, especially in Transylvania. Another dish I have been eating all my life, although my grandmother never actually called it porkolt, she would call it "tocana de porc". Keto Hungarian Pork Stew is a delicious and hearty low carb recipe that is sure to satisfy. 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. It's 1/2 kg of boneless skin on chicken thighs.
2. Prepare 2 tbsp of pork lard or 4 slices bacon, chopped fine.
3. It's 1 of medium onion, chopped.
4. You need 2 cloves of garlic, minced.
5. Prepare 3 tbsp of Hungarian paprika.
6. It's 4 of sun-dried tomatoes or ½ can (400 g) tomatoes, chopped.
7. It's 1 tsp of garlic salt.
8. It's 1 tsp of freshly ground black pepper.
9. It's 1/2 tsp of caraway seed.
10. You need of Water.

Enjoy the seared pork, caramelized onions, peppers and paprika. Hungarian Pork Stew or Pörkölt is another beloved dish from my childhood. I've decided to put my own twist on this keto stew and make this. Marhapörkölt, Hungarian for "beef stew", is a prime example of how just a few simple ingredients can render the most delicious flavor.

Chicken Pörkölt (Hungarian paprika stew) instructions

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..

The basic Hungarian pörkölt consists of onions sauteed in fat, meat and paprika slow-simmered in a little water and the result is simple fabulous. The base of Hungarian famous and delicious stew Pörkölt is: boneless meat of hungarian gray cattle, paprika and onion. Since stews like this Chicken Paprikash require longer cooking times, I highly recommend using leg meat such as thighs and drumsticks. While paprika provides the primary flavoring for its eponymous dish, I first learned to make this dish from a Hungarian lady who always added some fresh green. Pörkölt is Hungary's national stew, its name derived from the word pörkölni, meaning to roast or singe.

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