Stew with chicken
In western Europe, the stew with chicken as chicken paprika (Paprikás csirke) became a prize-‘winning dish at the end of the 19th century, when Georgps Auguste Escoffier (1846-1935), the famous French put Poulet au Paprika and Gulyás Hongroise on the menu sz die splendid Grand Hotel in Monte Carlo.
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High popularity of pörkölt and paprikás made with chicken Inspired chefs of the day to keep dreaming up new creations. One such development that is still popular today was created ar die beginning of the 20th century in the elegant Hotel Arany Bika in Debrecen. It was named after the Hortobágy- Puszta, which comes under this towns administration: hortobágyi palacsinta— meat pancakes.
Stew with chicken
Csirkepörkölt – Chicken pörkölt preparation
Divide the chicken into pieces (do not skin). Finely chop the onion. Heat the oil, and gently cook the onion, stirring occasionally. Remove from the heat, and sprinkle with the ground paprika. Add the chicken pieces and fry over a high heat for several minutes. Then reduce the heat, season the chicken with salt, and cover with a lid.
Remove the seeds from the bell peppers, and slice into rings, reserving a few for garnishing. Peel and seed the tomato, and chop. Add the pepper rings and the chopped tomato to the chicken and cover with the lid. Continue cooking until done, sirring from time to time.
Pörkölt should ideally cook in its own juices. Add a little water only if you think it is going to burn. Toward the end of the cooking time, tilt the cooking pot from side to side instead of stirring the contents.
Arrange the chicken in a deep dish. Pour over the sauce and garnish with a few pepper slices. Serve with dumplings or pasta pellets, and a cucumber or green salad.