Everyone who ever tasted a famous Hungarian paprikash can hardly set aside this mouth-watering meal. Rich taste, tender and juice chicken meat, unique combination of ingredients with delicious aroma of smoked sweet paprika – to only dream of. Or cook!
✅ Ingredients:
• chicken legs – 2½ lb /1200 g
• vegetable oil – 2 tbsp
• butter – 1 oz /30 g
• onion – 6 oz /180 g
• garlic – 4 cloves
• all-purpose flour – 2 tbsp
• sweet paprika – 3 tbsp
• tomato paste – 2 tbsp
• chicken broth – 2 cup /500 ml
• salt – to taste
• pepper – to taste
✅ You will need:
• carving board
• bowl
• pan
📙 Preparation:
1. Heat a pan with 2 tbsp of vegetable oil and lay out the chicken legs, fry over low heat for 5-6 minutes until golden crust, turn over and fry for 5-6 minutes more over low heat.
2. Take the chicken out into a bowl.
3. Add the thinly diced bulb onion into the same pan and fry for 3 minutes over low heat.
4. Add the chopped up garlic and fry for another minute over low heat.
5. Add the tomato paste and sweet paprika and fry for a minute over low heat.
6. Add the butter and 2 tbsp of flour and fry for a minute more over low heat.
7. Add the broth a little at a time stirring constantly, the sauce should become smooth.
8. Lay out the fried chicken legs into the sauce, bring to a boil and simmer over low heat for about 15 minutes until readiness.
9. Take the meal off the stove. Sprinkle your chicken paprikash with the chopped parsley and serve to the table.
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