Hungarian Chicken Casserole

Name: Hungarian Chicken Casserole (Csirke Paprikás)
Cuisine: Israeli
Ingredients: 2 × 1.6 kg (3½ lb) chickens, backbone removed and each cut in 4 portions (or 8 chicken portions on the bone), lightly salted; 2 × 1.6 kg (3½ lb) chickens, backbone removed and each cut in 4 portions (or 8 chicken portions on the bone), lightly salted; 3 tablespoons sunflower oil; 2 medium onions, finely chopped; 3 level tablespoons Hungarian paprika; 300 ml (10 fl oz) chicken stock; 4 medium green or red peppers, seeds and pith removed, cut into fine strips; 4 medium green or red peppers, seeds and pith removed, cut into fine strips; 2 teaspoons dark brown sugar; 1 × 400 g (14 oz) can chopped tomatoes; 2 teaspoons cornflour mixed with 2 tablespoons cold water; 2 teaspoons cornflour mixed with 2 tablespoons cold water; 1 teaspoon sea salt; 10 grinds black pepper

Csirke Paprikás

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A luscious casserole redolent of the flavours that epitomised the cuisine of the former Austro-Hungarian Empire. In the classic dish, soured cream is stirred in at the end to thicken the sauce, but I use cornflour as a substitute. The brightest and best Hungarian paprika is called kulonleges, which has a delicate rather than a fiery flavour.

Ingredients

Europe
Asia
Hungary
Israel
Main course
Eastern Europe

Ingredients

Method