Cooking Chicken Paprika - My Version Of Paprika Hendl

Paprika Hendl - My Austrian Version

This is a traditional dish that is part of the Austrian cuisine. The most important spice is the sweet paprika powder that originated in Hungary which is important in cooking Gulasch. In my own version, I cook this with onions and added mushrooms.

In Austria, they sometimes call this dish Paprika Hendl or Paprika Hühn ... Hendl is a local/dialect word for chicken whereas Hühn is more used in Germany.

I serve this dish with either noodles or potatoes slices roasted with chopped rosemary...either way, they are both delicious by-dish... the sauce makes all the difference. Here, I also served this with steamed green asparagus and fettuccine. I hope you would try this to have a taste of an Austrian dish. Below is the recipe.

Chicken Paprika

1 whole chicken quartered
2 red bell peppers
1 onion (medium size)
1 cup mushrooms halved or quartered
250 ml chicken stock or clear chicken soup
150 grams sour cream or 3 tablespoons creme fraìche
1 tablespoon sweet paprika powder
3 cloves of garlic, crushed
olive oil or vegetable oil
1 tsp marjoram (optional)
1 teaspoon black peppercorns
salt
a dash of ground black pepper
1 tbsp flour diluted in half cup water

1...Wash the quartered chicken and put them in a casserole with enough water, add 1 teaspoon of salt and 1 teaspoon peppercorns... cover the casserole and boil under high heat. As soon as the water boils, turn to low heat and simmer for about 10 minutes. Remove chicken from the casserole and set aside. Do not throw the boiled water, remove the peppercorn and set the liquid aside for later use.

2... In a hot pan with olive oil, fry the chicken on both sides until golden brown. set aside. In the same pan add more oil and roast the garlic and the onion, add the cut bell peppers, add the mushrooms.

3... Transfer veggies to a deeper casserole, add the chicken parts and the liquid that was set aside, add the clear chicken soup. Add the sweet paprika powder, stir -in carefully until paprika powder blends with the liquid, then add the marjoram (optional). Simmer under medium heat for about 25 minutes or until chicken parts become soft (not too soft).

4... Adjust the liquid if you would like to have more sauce ( add more chicken stock or water) , add the sour cream (or 3 tablespoons creme fraíche) stir carefully and add the diluted flour. Continue to simmer until sauce becomes thicker. Add a dash of ground black pepper and adjust the salt. Serve hot with roasted potato or italian noodle called fettuccini.

Enjoy cooking!

Have a nice weekend ahead!