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Paprikas Csirke


  • Lightly flour and season the chicken.
  • Melt the lard in a heavy-bottomed pan and fry the chicken, covered, until golden all over. Remove.
  • Add a little fresh lard, if needed, and gently sauté the onion, capsicums and garlic until tender, regularly stirring.
  • Then add the paprika and tomato paste. Mix well and briefly cook to toast the spices.
  • Pour in 1 cup stock, add a little salt and bring to the boil. Then turn the heat down, return the chicken in one layer and gently simmer until the chicken is ready, adding more stock as needed.
  • Mix together the sour cream and flour. Add most of this to the sauce and carefully stir through.
  • Serve the chicken with plenty of sauce and a sprinkling of the sour cream mixture and chopped parsley on top.
  • nb.  You can use olive oil instead of lard, if you prefer.


  • 1 whole chicken, portioned
  • sea salt & freshly ground pepper
  • plain flour
  • a good knob of lard
  • 1 large onion, finely chopped
  • 2 green capsicums, cored, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp paprika
  • 1 tbsp tomato paste
  • 1-2 cups chicken stock
  • ½ cup sour cream
  • 1 heaped tspn plain flour
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm