My chicken paprika is so flavorful and makes the perfect meal starter! Serve over top of some eggs noodle, rice, squash or mashed potatoes and sprinkle with some fresh chopped parsley.
Chicken Paprika or Paprikash comes from Hungary and is perhaps, their most well known dish. Paprikás Csirke to Hungarians, this dish changes slightly according to where in Hungary you are. Some areas add tomatoes, some don’t, some add Hungarian red peppers, some don’t.
Ingredients and Variations
Meat: Traditionally chicken is the meat of choice for this dish and I use it here. But, I am a firm believer in using what you have or using what you like. You can substitute in beef or pork if you desire.
Vegetables: Onions, brown, white or even a sweet onion would be good in this dish. I use a can of diced tomatoes, this is optional. You can even use fur chopped plum tomatoes instead. Another option are red peppers. Red bell peppers or Hungarian peppers is you can find them.
Broth and Flavors: I use chicken broth, garlic, garlic powder, onion powder, salt (Kosher, sea or canning, no table salt, it will make your end product cloudy), fresh cracked black pepper and of course, sweet paprika. You can substitute chicken broth for vegetable, beef, mushroom, onion or even pork if you are using pork.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
Chicken Paprika for Canning
Course: MainCuisine: HungarianDifficulty: Medium20
minutes90
minutes for quarts75
minutes for pintsFlavorful and delicious chicken paprika!
Ingredients
10 1/2 lbs 10 1/2 chicken, cut into 1 1/2 inch chunks
2 2 onions, chopped
2 2 red bell peppers, chopped
1 28 oz can 1 diced tomatoes
12 cups 12 chicken broth
14 cloves 14 garlic, minced
1 tbsp 1 onion powder
2 tsp 2 garlic powder
1/2 tsp 1/2 kosher, sea or canning salt
8 tbsp 8 sweet Hungarian paprika
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Let’s make the broth: Pour chicken broth and tomatoes into a large pot and add garlic and seasonings. Bring to a boil, cover, lower heat and simmer 10 minutes.
- Meanwhile, let’s fill the jars. Quarts – To each jar add: 1 1/2 pounds of chicken. Divide onions and bell peppers evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner. Pints – To each jar add: 3/4 pounds of chicken. Divide onions and bell peppers evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
*If preferred, mix all ingredients into a large bowl and divide mixture evenly among jars. - Process quarts for 90 minutes and pints for 75 minutes.
Recipe Video
Notes
- To use: Thicken slightly with a cornstarch slurry or roux when heating up. Add 1/4 cup heavy cream.
This looks delicious however you say add 1/2lb chicken to quarts and 3/4lb to pints. Are those reversed?
It says 1 1/2 lbs to quarts and 3/4 lb to pints.
Do you get your recipes from a canning book? If so which ones
Absolutely NOT! I have created all my own recipes! These are all mine! If I do a recipe on YouTube that belongs to a book or a website, I state that and provide a link. I would never put a recipe on my website that isn’t mine.