The key to Hungarian cuisine is simplicity and time.
Csirke Paprikas (‘Paprika Chicken’) is one of the greatest of Hungarian culinary perfections.
A day after arriving in Budapest, we made our way to the Great Central Market, which stands only a stone’s throw from the Danube. A beautiful market filled with dozens of stalls. Dried peppers tied in wide arches over the glass cases of homemade cheeses, meats, and pickled vegetables.
We bought four chicken thighs from the butcher, homemade butter and sour cream from the dairy stall, tomatoes, paprika, dill, red peppers, and noodles from another.
The day turned to night, and midway through a bottle of korte palinka (pear brandy), we ate as though we’d never eaten before.
Recipe after the jump