I have seen lots of recipes for Chicken Paprika. Mine is unique (as you might expect). It’s uniqueness doesn’t come from any particular skill I have in the kitchen. It comes from having thoughtful friends and family. Thoughtful friend, Richard McGary sent us a box of chilis earlier in the year. While Richard was cogitating his selection, eldest daughter was busy in Budapest drinking low-priced beer and negotiating strings of paprika chilis for my delight. So in honour of both Richard and eldest daughter, I give you my take on Chicken Paprika.
The mix of Texas Hatch Chilis and Hungarian Paprika Chilis makes for a pretty fiery concoction. However, it is soothed by a combination of turnips and the accompanying mashed potatoes. Don’t be afraid of giving this a go. My darling mother, who might not mind me saying is in her 80s, enjoyed it and described it as a “real winter warmer”. Highest praise indeed.
Ingredients:
- A good-sized chicken
- 500 ml of good chicken stock
- 2 big onions
- 1 turnip
- 2 cloves of garlic
- 10 paprika chilis
- 1 hatch chili
- 1 heaped teaspoon of cumin seeds
- Flour for dusting
- A bunch of coriander
- 1 small tin of tomato purée
- Salt and pepper
First, some dos and don’ts
Do put the chilis on a baking tray and pop them in a 170º oven for 4 minutes. This dries them out enough to make them easy to pound to powder later on.
Don’t forget to set the timer. Don’t go out into the garden and start pulling weeds on the patio.
It’s a good thing Richard and eldest daughter got me plenty. I set the timer second time around. My second attempts were crisped without being ‘burned to a crisp’ as the old saying goes. When they had cooled, I put them into the mortar and crushed them into a nice coarse powder.
The colour released by the chili bashing is amazing.
A second set of dos and don’ts is called for now.
Do grind the peppers into a powder.
Don’t pummel and bash the chilis and get chili dust into the air. When that happens, it gets up your nose and you start to sneeze and it gets into your eyes. Then you rub your eyes….
Back to the recipe. Chop the onions roughly and sweat them off in a casserole dish. Remove them and set them aside. Take the whole chicken…
Take out your anger and frustration by chopping the chicken into nice bite-sized pieces. That is, if you can see through the paprika induced tears and pain.
Cover the chicken in dusted flour and fry it in a little olive oil.
The chicken needs to be fried until it is a nice golden brown on all sides.
One of these days, I must do a fried chicken dish. At this stage, it was pretty tempting.
Next I returned the onions and the chicken to the casserole dish and added the stock. Cue a pouring shot.
Next I dry fried the cumin seeds and gave them the pestle and mortar treatment then I added it and the paprika, being careful to avoid getting it in my eyes again.

The paprika and cumin add a delicious colour to the chicken. Note the different colours in the powder.
Next to go in was the tomato purée and put the casserole in the oven for half an hour at 200ºC. During the half an hour, I took the turnip…
…chopped it and added it to the dish. Then put it back in the oven for another half hour.
All that is left to do now is to give you the final dos and don’ts.
Do prepare this delicious dish and serve it to family and friends.
Don’t procrastinate about it. It is really worthwhile, even if you nearly blind yourself with paprika while sneezing your head off. Just be careful…
You can’t see the label of the wine because of the paprika in your eyes. Sorry about that.
Linda Duffin | 17th December 2013
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I do sympathise. We harvested the last of the chillies yesterday and we ended up so coated in capsaicin that even the twiglets began to taste hot. That chicken paprika looks really appetising and the turnips are an interesting addition.
Conor Bofin | 17th December 2013
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Thanks Linda,
I still sneeze at the thought of the kitchen that day. I must get a better approach.
Linda Duffin | 17th December 2013
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Gas mask?
Conor Bofin | 17th December 2013
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That would be a sight.
katechiconi | 17th December 2013
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You forgot to mention that adding the paprika and cumin was also a pouring shot. Totally gratuitous, as always, but strangely alluring just the same… I like my paprika smoked.
Conor Bofin | 17th December 2013
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Thanks Kate, I love smoked paprika also. The gratuity is a bit of fun.
Bam's Kitchen | 17th December 2013
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I have jotted down notes from your does and don’t and let me tell you I have more chili incidents then you could shake a stick at in Bam’s Kitchen. My boys like things spicy and that is all and well and good until you wipe your eye…. Yikes. I know they would love your dish and it looks so warm and comforting so need to put this on my to do list asap. Take care, BAM
Conor Bofin | 17th December 2013
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Hi BAM,
The weather in Ireland is turning pretty cool right now and it is just the time to think of these warming dishes. I love having all those chilis.
Best,
Conor
sybaritica | 17th December 2013
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And when using chili, you ned to wash your hands well *before* using the washroom, not just after. Trust me on this 🙁
Conor Bofin | 17th December 2013
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Sadly, I know exactly what you are talking about.
theundergroundgourmet | 17th December 2013
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I seriously like this recipe.
Conor Bofin | 17th December 2013
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Thanks Underground Gourmet. It was rather tasty, if hot!
Mama Miyuki Easy Pantsy | 17th December 2013
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two new things that I’ve learned here..you can make powdered chili by baking and crushing them with a mortar and…and eating the soup with mashed potato..noted down Conor!
Conor Bofin | 17th December 2013
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I am happy to be of whatever small service I may. Thanks Mama.
richardmcgary | 17th December 2013
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Lovely dish, Conor, and I’m sure full of bold flavors. It looks very inciting, indeed. Love the pouring shots and the plating shot looks divine. You, however, missed one very important don’t that I learned a long time ago and have never forgotten. It’s also one of the myriad of reasons I now use plastic gloves when handling chiles. DON’T touch any naughty bits for hours after handling hot chiles. It’s a sensation beyond description and not easily forgotten. 😮 Of course, this may be TMI. 😉
Conor Bofin | 17th December 2013
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A distinctive pleasure, once experienced, never to be repeated. I have the tee shirt. Thanks Richard.
richardmcgary | 17th December 2013
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Now, as an aside, should you ever get hot chiles on your hands and your hands begin to burn, pour isopropyl alcohol (rubbing alcohol) on your hands. First, as it evaporates, it cools and soothes providing temporary relief. Second, it acts as a solvent and removes the oils from your skin thereby giving you permanent relief. As for your eyes and “sensitive” skin, there is nothing you can do except wait for the passage of time and take something for the pain.
Conor Bofin | 17th December 2013
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Thanks Richard. Why did you have to say “passage of time”? for some reason, in this context, it made me snigger. I am a child.
Karen | 17th December 2013
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What all the chili dishes that you have prepared this year, I think we might have to start calling you Tex. It does sound like a wonderful dish and the tips have been well noted. 🙂
Conor Bofin | 17th December 2013
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Tex Bofin. I like it!
foodisthebestshitever | 17th December 2013
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Chilli dust in the eyes eh. Reminds me of my days in the POW camp… Very rough. Very rough indeed. Great looking food though!
Conor Bofin | 17th December 2013
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Thanks. It worked well in the end, despite the searing pain.
Mad Dog | 17th December 2013
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That’s exactly what’s called for at this time of year 🙂
Conor Bofin | 17th December 2013
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Thanks MD. It’s certainly cold enough for it.
trixfred30 | 17th December 2013
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I have done these things. I have burnt pine nuts. Not once. Not twice. But thrice. They go from raw to nuked in 1 second. Then i have thrown them into a bag of rubbish, picked up the bag and watched everything in the bag deposit all over the floor because they have melted anything plastic. I have experienced chili hell. But not just the eyes. The nose too. I scratched my nose (yes I admit it). And then sobbed as my nasal area screamed in pain. Nice chicken BTW. I also really like the first shot. The chilis looks like an invading alien army approaching the unwary bird (just saying)
Conor Bofin | 17th December 2013
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A ‘chili attack’ visual. Excellent. I have done the bin bag thing with some oil that I was sure would be absorbed before it got to the bottom. When the Wife discovered the oil leaking out the bottom of the Brabantia, I knew I was in for an ear bashing.
Shanna Koenigsdorf Ward | 17th December 2013
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I love this dish and often ate it as a child. Yes, your version is not only aesthetically pleasing but also sounds so tasty! I just sent some chiles to a friend across the ocean – funny that you are also receiving some. I am very much enjoying your blog! Best – Shanna
Conor Bofin | 17th December 2013
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Hi Shanna,
Great that you have experience of something like this. I pretty well made it up as I went along. It’s true that there is nothing original under the sun. Not even sending chilis across the ocean! Thanks for the kind comments and thanks for visiting the blog.
Shanna Koenigsdorf Ward | 17th December 2013
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Of course, Conor. Thank you for sharing with us – and have a lovely evening. Warm regards – Shanna
chef mimi | 17th December 2013
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Great post. Have you gotten fresh jalapeno juice in your eye and your nose yet? You haven’t lived if you haven’t. A wonderful experience!
Conor Bofin | 18th December 2013
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I look forward to that particular pleasure…
Our Growing Paynes | 18th December 2013
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Warming winter dish indeed. We could use this dish round here. Lovely.
Conor Bofin | 18th December 2013
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We need it around here right now. Pretty Baltic!
Our Growing Paynes | 18th December 2013
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I’m ready for spring.
Eha | 18th December 2013
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Laughing with delight! Well, I was the mistress/partner/then wife of a rather wellknown Hungarian foodie Down Under – dinner guests about 3-4 times a week and, yes, His Lordship cooked. chicken paprikash ~ often!! A lady was only fit to do the flowers, candles and set the table in his opinion 😉 !] And yet it was always with various paprikas in 1 kg containers [about 6-7 on the top shelf] and he could not produce enough. Well, no Hungarian husband after a while, no paprikash, no desire for one ~ but really have to do it YOUR way with real chillies, tho’ I have some fab real Huingarian recipes in my numerous folders! Delightful 🙂 !
Conor Bofin | 18th December 2013
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Eha,
I love the picture you paint. The proud Hungarian man, master of his paprika strewn kitchen.
Brilliant!
Eha | 19th December 2013
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Actually Conor, tho’ it ended in disaster, it was glorious fun whilst it lasted 😀 !!
Michelle | 18th December 2013
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Well, I must say that’s the first Texas-Hungary fusion I’ve ever seen. And it clearly works! Looks delicious, Conor.
Conor Bofin | 18th December 2013
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Hi Michelle,
Just doing my best to make the world a smaller (and hotter) place.
Best,
Conor
anyone4curryandotherthings | 18th December 2013
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haha Connor, lethal looking chillies – are they “Connor’s Specials?” Greetings from Bangkok now! Hotel has new Exec. Chef from the South of Ireland! we are being spoilt 🙂 Carina 🙂
Conor Bofin | 18th December 2013
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They are a mix form Hungary and Texas. Hopefully the Irish chef will deliver some delicious dishes. You deserve a break (no pun intended).
Yinzerella | 18th December 2013
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I think the zany flour jar made your moody ingredient photo.
Also, if you’re looking to do a fried chicken recipe, let me know if you want Elvis Presley’s. It just has to be good, right?
Conor Bofin | 18th December 2013
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I would absolutely love to get my hands on that. I have a thought for the post already. Please, please get it to me!
Best,
Conor
tinywhitecottage | 18th December 2013
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A very lovely chicken recipe! Love the spiciness and it is quite good looking too.
Conor Bofin | 19th December 2013
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Thanks. I was very happy with it.
egg me on | 19th December 2013
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Texas and Hungarian chilis, what a great combination, and your mom is definitely right. Sounds like a REAL winter warmer. So here’s what I’m going to *do* – make this recipe.
Conor Bofin | 19th December 2013
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Brilliant Tommy, pet me know how it turns out for you. It’s pretty hot and tasty.
ohlidia | 19th December 2013
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Everything looks gorgeous as ever Conor. And I will take you up on it, I will make this yummy dish after the craziness of the holidays is over and will probably be craving warm and delicious comfort foods. Happy Holidays to you and yours Conor! 🙂
Conor Bofin | 19th December 2013
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Thank you Lidia. I hope it is as nice for you as it was for me.
Enjoy the holidays,
Conor
Trish | 20th December 2013
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Conor – I have noticed you commenting on Cooking in Sens in past. please read latest post there.
Conor Bofin | 20th December 2013
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Hi Trish,
I read it the other morning. I have passed the information on to people I know who are in a position to do meaningful things here. Thanks for your thoughtfulness.
Best,
Conor
laurasmess | 27th December 2013
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I remember your original post about the box of chillies in all of their glory! I love fiery dishes, so this looks absolutely perfect. it’s hot here at the moment so I have no requirement for a warming dish but I’d happily devour this (whilst sweating) nonetheless!
Conor Bofin | 27th December 2013
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If you want to sweat, this is a good way to do it. Even if you don’t, it’s pretty good too.
Judit Bakes | 18th January 2014
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Hi, I love your images of the Hungarian paprika making, I still remember my Hungarian Grandma making the same way…J.
Conor Bofin | 18th January 2014
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Thanks Judit,
And thanks for visiting with me here on the blog. I love when something I do here makes as special connection.