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Chicken Paprikash with Garlic

Submitted by: evelee on October 19, 2010
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5
Chicken Paprikash with Garlic

This is a moist extremely flavorful chicken dish. Do not plan on a blind date after eating this meal, but at the very least no worries about vampires after eating this chicken, so it may be great to serve on Halloween. I learned this recipe from a great friend of mine, a beautiful Hungarian gypsy that I have known for over 38 years.

Difficulty: Intermediate

Servings: 4 to 6

Prep Time: 15 minutes   Cook Time: approx 2 hours  


6 to 8 chicken thighs
6 to 12 cloves of crushed garlic
3 to 6 Tbsp of paprika
3 Tbsp of parsley
salt and pepper
2 to 3 Tbsp of oil or lard


Take a few tablespoons of oil or lard and place in the iron skillet or large heavy bottom pot. Place chicken pieces (I prefer thighs, but you can use any pieces that you like) in the skillet or pot and slightly brown all sides. As they are browning add either 6 crushed cloves of garlic or equivalent of already crushed cloves you get in a jar. Sprinkle chicken with salt and pepper and 2 Tablespoons of Hungarian paprika and 2 Tablespoons of parsley. After the chicken is slightly browned on all sides, cover it with water. Then add 3 more crushed garlic and 3 Tablespoons of paprika. Bring to medium boil , make sure you do not burn the bottom of the chicken, let all of the water boil out and then cover one more time and repeat with letting it boil out. You can add more garlic and paprika at this point if you really like it, we do. Once the second amount of water has boiled away your chicken is done and you can salt to taste. The longer and slower it cooks the better it is.

Categories: Main Dish, Poultry

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