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Clay Pot Hungarian Chicken Paprika
At a Glance
- Prep
- 15 minutes
- Cook
- 80 minutes
- Total
- 2 hrs 5 min
- Servings
- 4.00 serving(s)
Categories
- Main
Cuisine
- Eastern European
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Clay Pot Hungarian Chicken Paprika brings together 3 1/2-4 lbs frying chicken, cut in serving pieces, 2 large onions, chopped, 1 green pepper, chopped in a practical dish for home cooking. It takes about 2 hrs 5 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 3 1/2-4 lbs frying chicken, cut in serving pieces
- 2 large onions, chopped
- 1 green pepper, chopped
- 1 1/2 tablespoons Hungarian paprika
- salt
- pepper
- 4 medium potatoes, cut as for French frying
- 1 cup sour cream (optional)
- 4 slices bacon, sliced cross-ways
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Instructions
Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use.
Place bacon, onions and green pepper into the clay pot.
Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes.
Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature).
Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes.
Serve with crusty French bread.
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