Roz Veltenaar's Chicken Paprikash
- 1 whole chicken or 4 legs and 4 thighs
- Salt, to taste
- 3 Tbsp. extra virgin olive oil
- 2 medium Spanish onions, diced
- 4 Tbsp. sweet authentic Hungarian paprika
- 2-3 cloves garlic, minced
- 1 tomato, chopped
- 1 green pepper, chopped
- Black pepper, to taste
- Flour, for desired consistency
- ½ pt. sour cream + extra for serving
Cut chicken into pieces at the joints, and season with salt. Allow to sit in the refrigerator for at least 30 minutes but preferably overnight.
Heat olive oil in a large pot, and add onion. Cook, stirring frequently, until onion is translucent, and then remove from heat to let cool.
Add in paprika, and stir. Put the pot back on the burner, and add chicken, garlic, tomato, and green pepper before adding enough water to cover the dish. Season with salt and pepper, cover with a lid, and bring to a slow boil. Cook for 1 hour or until chicken is done.
Once the dish is finished, remove 2-3 ladles worth of liquid from the pot, and place in a separate bowl.
Add flour to the liquid, and stir thoroughly until thickened. After allowing to cool slightly, add sour cream, and stir to combine. Add this back to the pot with the chicken, and repeat the process until it gets to the desired consistency.
Serve over Hungarian noodles (nokedli) or German spätzle.
Note: Paprika can turn bitter if cooked at high temperature.
“As a first generation Hungarian American, I was always in the kitchen with my maternal grandmother and mother. On my father’s side, my aunt was the head chef by the time she was 14 (so I’m told) for a count and countess. They were all amazing cooks. I loved spending time watching them while enjoying the most amazing smells in the world.”