During a recent trip to Budapest we found the best little restaurant tucked away in a side street which made the most amazing food, so good in fact that we went back twice in our four day trip! I tried the paprikash on the second visit and although I haven’t quite hit the standard of the Hungarian chefs this version will tide me over until I can go back!
The paprikash and the goulash I had were such great comfort foods and helped keep me warm in the minus temperatures.
The Budapest central market is the place to source any foods and herbs locally. Downstairs is all food while upstairs is filled with cafes and traditional clothes and toys for the tourist.
Optional chopped parsley
- Mix 2tbsp flour with a pinch of salt, pepper and paprika in a bag or bowl. Coat the chicken pieces by either shaking the bag or stirring in the bowl.
- Put the chicken into a frying pan with a small amount of oil (not olive – for why click here). Cook the chicken until golden then place inside a dutch oven or casserole dish.
- Use the (now empty) frying pan to cook the onions until golden brown, then add the garlic, paprika, tomato paste and red peppers for roughly 3 minutes.
- Put everything together in the casserole dish and include the chicken broth which should cover all the chicken.
- Place into the oven and allow to simmer for half an hour (check that the chicken is fully cooked before removing).
- In another bowl mix the sour cream with 1tbsp of flour to form a paste.
- Add some sauce from the casserole dish to the paste to warm it then mix into the casserole dish. Place back into the over for a further 10 minutes to thicken then serve.
This can be served with pasta, rice or egg noodles although I also saw it served with dumplings (Nokedli) and sour cream.