One of the basic recipes in the Transylvanian cuisine is the delicious chicken stew with mushrooms and sour cream served with pasta. The original name of the recipe is “csirkepaprikas” whose translation would be chicken stew. In this dish, the basic flavour is sweet paprika, a spice commonly used in Hungarian cuisine.
We often make this recipe, in different flavours, with or without mushrooms, with chicken breasts or chicken legs, all are very tasty.
This dish also can be made from pork meat, so you get a delicious pork stew.
Prepare the Ingredients
For this recipe, I used boneless chicken thigh which I cleaned of skin and fat. After that, I cut them into medium pieces.
I prepare the next ingredients: 500 g of mushrooms, I used champignon mushrooms but you can also use chanterelle or porcini mushrooms for a better and stronger taste. Also, I chose a medium onion, one red pepper and one leek.
I clean and cut them, the mushrooms in cubes and the onion, the pepper and the leeks chopped.
Let’s Start to Prepare the Chicken Stew With Mushrooms and Sour Cream
In a saucepan, warm up 100 ml of sunflower oil. Put in the onions, leek and sweet pepper to fry on medium heat. After they have soaked a bit, put the pieces of meat and let them get colour, stirring.
Season with sea salt freshly ground pepper and one teaspoon of sweet paprika cream, and most importantly, two tablespoons of sweet paprika. Be careful to not burn the paprika, because it will become bitter.
After mixing a little, put two glasses of water or chicken soup and let boil under the lid for about 30 minutes.
Now you can also put the mushrooms, letting them boil together for another 30 minutes.
Until our stew boils, I prepare the thickened with 250 ml sour cream and one tablespoon of wheat flour. I mix well with a creamy consistency. Now I put this thickening in the stew, little by little, stirring constantly.
Before slicing, pull the saucepan off the fire and let it stop the boil so the sour cream will be incorporated into the stew, then put it on the fire again, boil for another 10 minutes.
In the end, we put a good handful of chopped green parsley.
Serving
It can be served with a multitude of seals, from pasta to polenta, but today we served it with pasta and pickled cucumber.
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Delicious Chicken Stew-With Mushrooms and Sour Cream
Ingredients
- 500 g chicken thighs
- 500 g mushrooms champignon
- 1 pieces onion
- 1 pieces leek
- 1 pieces red sweet pepper
- 30 g green parsley. chopped
- 1 tbsp sea salt
- 1 tbsp ground pepper freshly ground
- 1 teaspoon sweet paprika cream
- 2 tbsp sweet red paprika powder
- 100 ml sunflower oil
- 1 tbsp wheat flour
- 300 ml sour cream.
Instructions
To Prepare the Ingredients
- For this recipe I used deboned chicken thighs which I cleaned of skin and fat after which I cut them in medium pieces.
- We prepare the other ingredients: about 500 g of mushrooms, we used champignon mushrooms, but you can use chanterelle or porcini mushrooms for a better and stronger taste.
- I chose a medium onion, one a red pepper and one leek. We clean and cut them, the mushrooms in cubes and the onion, the pepper and the leeks chopped. Try to cut them in roughly equal dimensions.
The Beginning of the Preparation
- In a saucepan, warm up 100 ml of sunflower oil in which the onions, leek and sweet pepper are fried on medium heat. After they have soaked a bit, put the pieces of meat and let them get color, stirring.
- Season with sea salt,, freshly ground pepper and one teaspoon sweet paprika cream, and most importantly, two tablespoons of sweet paprika. Be careful not to burn paprika, so it will become bitter. After mixing a little, put two glasses of water or chicken soup and let boil under the lid for about 30 minutes.
- Now you can also put the mushrooms, letting them boil together for another 30 minutes.
- Until our stew boils, prepare a thickened 250 ml sour cream and one tablespoon of wheat flour, which we mix well with a creamy consistency.
- Put this thickening in the stew, little by little, stirring constantly. I, before slicing, pull the saucepan off the fire and let it stop the boil and so the sour cream will be incorporated in the stew, then put it on the fire again, boil for another 10 minutes.
- At the end we put a good handful of chopped green parsley.
- It can be served with a multitude of seals, from pasta to polenta, today we served with pasta and pickled cucumber.