Paprika Chicken Recipe

Who can say no to a well-cooked, juicy and tender chicken dish? Especially if you cook it for a long time as in this beautiful recipe, you may be blown away by its taste. So we're making a kind of chicken stew. You know, when we were kids, chicken dishes were so delicious, we couldn't get enough of them, so here's that chicken, that's the chicken. Paprika chicken, which originally belongs to Hungarian cuisine, has an appetizing color even though it does not contain any tomato or tomato paste, as we are used to.

It gets its delicious color entirely from paprika. Moreover, be careful, with the strained yoghurt in it, it has such a velvety and soft sauce that you will want to drink it, let alone dipping it with bread. It's already cooked like Turkish delight, it smells delicious, its color is perfect, its texture is wonderful,... Okay, okay, let's not explain it further and make it longer, you'd better cook it immediately and enjoy it.

How to Make Paprika Chicken Recipe?

• Remove all moisture from the chicken by drying it with a paper towel. Then season the chicken with 1 teaspoon of salt and black pepper.
• Put the margarine in the pan, heat it and add the chicken to the pan. It would be better to use a pan with a thick bottom so that the chickens do not get too stuck in the pan and that it receives heat evenly.
• Fry the chicken for five minutes on each side until the chicken turns golden brown.
• Remove the chicken from the pan into a bowl using tongs and keep it aside.
• After removing the chicken from the pan, put the onions you cut into half moons and the peppers you cut into cubes into the same oil, close the lid of the pan and let it cook on low heat for 10 minutes without stirring.
• After 10 minutes, remove the lid, increase the heat and fry until the onions caramelize. When the onions caramelize, add the paprika, stir quickly a few times and turn off the heat.
• Place the chickens you have set aside in a deep pot, along with the juices they have released, and add the caramelized onion-pepper mixture and chicken broth. Add salt and turn on the stove.
• After the pot starts to boil, reduce the heat, close the lid and leave it to cook for 1 hour.
• Towards the end of 1 hour, mix the strained yoghurt and flour well until there are no lumps left. Then, take little by little the water from the food cooking in the pot and add it to the flour yoghurt and mix quickly to obtain a dense but fluid sauce.
• Add this yoghurt sauce you prepared back into the pot, mix well and turn off the heat as soon as it starts to boil again.
• Your paprika chicken is ready, serve it hot with plain pasta and strained yoghurt.