Csirkepörkölt (Hungarian Chicken Stew)
A recipe for Csirkepörkölt (Hungarian Chicken Stew)! Pieces of chicken are simmered in a flavorful paprika-spiced stew with tomatoes and peppers.
Servings 4 -6 Servings
Ingredients
- 2 tablespoons pork fat, duck fat or vegetable oil
- 2 pounds (907 grams) chicken legs separated into thighs and drumsticks
- 2 red onions peeled and finely chopped
- 2 garlic cloves peeled and minced
- 3 tablespoons (28 grams) Hungarian sweet paprika
- 2 tomatoes seeds removed and finely chopped
- 1 red bell pepper stem and seeds removed and finely chopped
- 1/2 cup (118 milliliters) water
- 2 teaspoons salt
Garnish:
- Sour cream for drizzling
- Fresh parsley chopped
Instructions
- In a wide pot, place the pork fat over medium heat.
- Once heated, add the chicken pieces (in batches if they won't fit in a single layer) and brown on all sides.
- Remove the chicken to a plate and set aside.
- Add the onions to the pot and cook, stirring occasionally, until softened. Stir in the garlic.
- Remove the pot from heat and stir in the paprika.
- Add the tomato, bell pepper, and water, then return the pot back to medium heat.
- Add the chicken pieces and pour in just enough water to barely cover the chicken. Season with the salt.
- Once the liquid comes to a boil, reduce heat to a very low simmer, cover, and cook for an hour, until the chicken is cooked through and tender. Season to taste if needed.
- Serve the Csirkepörkölt hot with sour cream and parsley if desired.