Easiest Way to Make Appetizing Chicken Pörkölt Recipes

Chicken Pörkölt. Pörkölt (Peur-keult) is Hungarian for beef stew and is a popular Hungarian recipe made by braising meat and simmering it with onions in a tomato based sauce. It's served warm, over noodles and it's absolutely delicious. My brother lived in Hungary for some time and came home with a new found love of Hungarian food.

Dice the onions, peppers and tomatoes, cut the chicken breast into pieces. Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables. It should not be confused with Goulash, a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or Paprikás (using only meat, paprika and thick heavy sour cream). You can have Chicken Pörkölt using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken Pörkölt

1. Prepare 1/2 kg of boneless skin on chicken thighs.
2. It's 2 tbsp of pork lard or 4 slices bacon, chopped fine.
3. It's 1 of medium onion, chopped.
4. You need 2 cloves of garlic, minced.
5. It's 3 tbsp of Hungarian paprika.
6. It's 4 of sun-dried tomatoes or ½ can (400 g) tomatoes, chopped.
7. Prepare 1 tsp of garlic salt.
8. It's 1 tsp of freshly ground black pepper.
9. Prepare 1/2 tsp of caraway seed.
10. It's of Water.

Pörkölt is a very thick beef stew, while Goulash is a more saucy (almost soupy) type of dish with some extra veggies. In fact, you can actually eat a Goulash like soup. Personally, I like eating it with egg noodles, but many people eat it with just a spoon and slice of bread. But in general, it is dominated by the use of paprika, whether that be in the classic chicken paprikash or this marha pörkölt recipe.

Chicken Pörkölt step by step

1. In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts..
2. Add the onions and sauté until transparent, about five minutes..
3. Add garlic and sauté for two more minutes..
4. Add chicken and sauté for two more minutes, until most but not all of the pink is gone..
5. Stir in paprika and remove from heat, important because paprika turns bitter when fried..
6. Add salt, pepper, caraway seeds and tomatoes. Add enough water to the saucepan to just about half the depth of the meat or just a bit more. Do not cover completely with water..
7. Bring to a boil, cover, and reduce heat to medium low. Let simmer like this for around an hour. If at the end of this process the sauce is still too thin let it simmer uncovered for a bit longer..
8. Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired..

Please do try and hunt down some Hungarian paprika, it really does make the dish! If it is in its original Hungarian packaging you are looking for the word édes, which means sweet. Pörkölt is a Hungarian meat stew in a red sauce based on powdered paprika and onion. It is made in Hungary and throughout Central Europe, and served with pasta, small dumplings or boiled potatoes. The powdered paprika both gives the stew both flavour and colours it red.