Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken pörkölt. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pörkölt or porkolt is another typical, authentic Hungarian stew, which is also very According to Wikipedia there are differences between the three dishes: Porkolt or better spelled Pörkölt is made. Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to. Follow Pörkölt Projekt and others on SoundCloud.
Chicken Pörkölt is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken Pörkölt is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have chicken pörkölt using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Pörkölt:
- Take 1/2 kg boneless skin on chicken thighs
- Make ready 2 tbsp pork lard or 4 slices bacon, chopped fine
- Take 1 medium onion, chopped
- Make ready 2 cloves garlic, minced
- Take 3 tbsp Hungarian paprika
- Make ready 4 sun-dried tomatoes or ½ can (400 g) tomatoes, chopped
- Prepare 1 tsp garlic salt
- Make ready 1 tsp freshly ground black pepper
- Get 1/2 tsp caraway seed
- Make ready Water
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Instructions to make Chicken Pörkölt:
- In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts.
- Add the onions and sauté until transparent, about five minutes.
- Add garlic and sauté for two more minutes.
- Add chicken and sauté for two more minutes, until most but not all of the pink is gone.
- Stir in paprika and remove from heat, important because paprika turns bitter when fried.
- Add salt, pepper, caraway seeds and tomatoes. Add enough water to the saucepan to just about half the depth of the meat or just a bit more. Do not cover completely with water.
- Bring to a boil, cover, and reduce heat to medium low. Let simmer like this for around an hour. If at the end of this process the sauce is still too thin let it simmer uncovered for a bit longer.
- Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired.
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