Hungarian Chicken

Hungarian Chicken

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Servings: 4
Calories: 627


  • 1 boiling chicken weighing 3 1/2 lbs
  • 1 1/2 tsp salt
  • 4 pt water
  • Soup vegetables carrots, leek, celery, etc.
  • 4 oz streaky bacon
  • 4 small onions
  • 2 large tomatoes
  • 2 green peppers
  • 1 tbsp oil
  • 2 tbsp paprika
  • Pinch each salt and freshly ground black pepper


  • Wash chicken and giblets, putting liver to one side. Bring to the boil with salt and water, removing scum as it forms.
  • Rinse and clean soup vegetables, add to chicken and cook for 1 1/2 hours.
  • Finely chop bacon and onions. Skin and chop tomatoes. Halve peppers, removing seeds and white ribs, before drying and cutting into strips.
  • Strain chicken stock and measure off 500 ml (16 fl oz) 2 cups.
  • Divide chicken into 12 portions and discard giblets.
  • Heat oil and fry bacon, then brown chicken portions in bacon fat. Add onions and pepper and fry briefly. Stir in paprika and then chicken stock. Cook for 10 minutes.
  • Chop liver and add to pan with tomatoes, simmer gently for 10 minutes longer.
  • Season to taste with salt and pepper.
Calories: 627 kcal
Carbohydrates: 16 g
Protein: 41 g
Fat: 44g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 162 mg
Sodium: 1226 mg
Potassium: 837 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 1170 IU
Vitamin C: 73 mg
Calcium: 75 mg
Iron: 2 mg
Ingredients Chicken, Whole Chicken
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