A thick, tasty, traditional Hungarian stew made famous in Bram Stoker's Dracula
This thick, tasty, rich stew is also known as Chicken Paprikash. It has its roots in Hungary, but is also a traditional dish in variations in Romania and surrounding areas. Count Dracula serves it to Jonathan Harker when the unfortunate estate agent stays with him. After which Dracula leaves him for dead, half mad and lost, while the Count heads off to Whitby to tear Harker's family apart.
He got Paprika Hendl, so it wasn't all bad.
INGREDIENTS
chicken breast
onion
red pepper
paprika
smoked paprika
greek yoghurt or soured cream
flour
butter
red wine - optional
tomato purée - optional
Watch the video
METHOD
Slice and dice the chicken into bite-size chunks
Slice the onion
Cut the pepper into strips
Heat rape seed or vegetable oil and add the chicken
A good sprinkling of pepper
Brown the chicken for 10 minutes, then remove it and set aside
Add the onion and red pepper to the pan, which has lovely chickentastic oil in it
Add a tablespoon of the paprika and the smoked paprika
Stir that all through
2 tablespoons of flour - stirred through
2 tablespoons of butter
A good glug of red wine - optional, but good for deglazing the pan
Give it all a good stir
An optional squeeze of tomato purée
Stir everything through to get a thick paste
Add a goodly bit of pepper and cook it down for about 15 minutes. Keep an eye on it and stir as necessary
Add the chicken and about 1 litre of chicken stock
Simmer for 40 minutes
In a bowl, mix 3 spoons of yoghurt (or soured cream) with 2 teaspoons of flour. Give it a good stir
You want it to be a thick sauce, so add some sauce fro the pot, and stir it; use flour and sauce to get a consistency you like - thick-but-runny
Add it to the pot and stir it through
Cook for another 15-20 minutes
Serve with mashed potatoes or rice
Serve it with whatever you like. Some toast, pot noodles - it's up to you. But mash is good.
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