Chicken stew

Chicken stew
  • 1 Kilogram (kg) chicken drumstick, thighs, preferable boneless
  • 2 Piece onion
  • 2 Piece garlic cloves
  • 1 Table spoon (tbsp) salt
  • 1 Tea spoon (tsp) grounded pepper
  • 4 Tea spoon (tsp) sweet paprika
  • 1 Tea spoon (tsp) caraway seed
  • 2 Table spoon (tbsp) oil

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



This is a traditional Hungarian stew recipe named Csirkeporkolt or Csirkepaprikas so popular that we eat on a weekly basis. Best choice to make it from chicken thighs with skin, because the breast will give too dry and tough dish. Heat the olive oil over a medium heat in a large pot or saucepan. Add the chopped onions and garlic, salt, pepper and caraway seeds and cook, stirring for 5-7 minutes, or until they have softened (without browning too much). Add chicken pieces and continue to cook for 10 minutes than remove from heat and add paprika, stirr well and puor enough water to cover it. Bring to the boil, cover with a tight-fitting lid and cook for 45-60 minutes or until the chicken is nicely soft and juicy. Serve with the sauce, with dumplings, noodles or boiled potato and pickles.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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