Hungarian Chicken Stew (Csirkepörkölt) with Extra Chicken Legs – Don’t Lose This Recipe!

Ingredients:

  • 1–1.5 kg chicken legs (csirkecomb / “sok lábbal”)
  • 2 large onions, chopped
  • 2–3 tbsp oil or lard
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika (optional)
  • 2–3 cloves garlic
  • 1 green pepper (optional)
  • 1 tomato (optional)
  • Salt and black pepper
  • 1 tsp caraway seeds (optional)
  • 500–700 ml water or broth

Instructions:

  1. Heat oil and cook onions until soft and golden.
  2. Remove from heat, add paprika, stir quickly.
  3. Add chicken legs and brown them lightly.
  4. Add garlic, pepper, tomato, salt, and spices.
  5. Pour in water or broth until just covering the meat.
  6. Simmer slowly until chicken is tender and sauce thickens.
  7. Stir occasionally and adjust seasoning.
  8. Serve hot, traditionally with nokedli, potatoes, or bread.

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