Paprika Hendl

| January 15, 2019 | 0 Comments


1 chicken or 2 chicken breasts + 2 chicken thighs

300-400g onions chopped

1 tbsp tomato paste

20g sweet Hungarian paprika

500ml chicken stock

200ml water

lemon peel

1 clove of garlic chopped

1 tsp marjoram


250g sour cream or Créme fraiche

2 tbsp flour



1. Sautée the chicken in butter&oil on both sides until golden in a dutch oven. Also add salt. Set aside.


2. Then add chopped onions&garlic and cook them until soft for 7-10min. Don’t burn them.


3. Add tomato paste and Hungarian paprika and cook for 2-3min., but be careful with the heat. Not too much heat as the spice could get bitter.


4.  Then add chicken stock&water, marjoram, lemon peel and re-heat it.


5.  Add chicken pieces and cook on low heat for 45min with lid.


6. Whisk sour cream and flour until flour is dissolved.


7. Remove the chicken pieces after 40-45min and add sour cream&flour mix to the dutch oven and whisk. Let it cook for 5min. Then use a hand blender to purée the sauce


8. Bring back the chicken pieces and let it cook for 5-10min.


9. Serve with Pappardelle or Fettuccine pasta. ENJOY




Category: Berlin Kitchen

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