Tips for The Hungarian Chicken Paprikash Recipe
➡️ Hungarian chicken paprikash is, along with goulash, the most famous dish in this Central European country. His fame has transcended the borders of the country and is known in many parts of the globe, including Australia, Canada, and the USA.
➡️ The traditional Hungarian chicken recipe includes chicken legs with skin and bone and the food is served with flour dumplings (view the recipe below). However, nowadays, many people prefer to cook boneless chicken breast and potatoes instead of dumplings. The reasons are many and include a concern for a healthy diet because most of the fat in chicken is in the skin. The use of potatoes is convenient because you no longer have to make dumplings with flour separately, but the whole preparation is made in a single pot.
➡️ Hungarian chicken paprikash is very simple, does not require many ingredients, and the cooking time is short. Therefore, you do not need to have experience in the kitchen to make one of the tastiest Hungarian dishes and one of the best chicken breast recipes you have ever enjoyed.
➡️ As for the water, I recommend you to add it gradually and not to exaggerate because if you put too much water from the start you can’t remove it and the food will be destroyed, simply because the potatoes will absorb it and transform into a kind of paste.
➡️ As for the pastry used in the Hungarian cherry strudel, you can prepare it at home or you can buy it from the store. Because the preparation of homemade pastries is a time-consuming process, nowadays almost everyone chooses to use the commercial version. However, there is almost no difference in quality, so it is not worth the effort to make pastries at home.
➡️ Another important thing is to simmer the paprikash after adding all the ingredients. However, there is no need to rush with high temperatures because both the potatoes and the boned chicken breast soften very quickly.
➡️ Enjoy cooking Hungarian chicken paprikash with potatoes from scratch!
➡️ Enjoy the Hungarian chicken paprikash recipe from scratch!