Hungarian Chicken Csikós Tokány with Rizibizi
SERVINGS 4 servings
This pork-free chicken csikós tokány is my lighter take on a comforting Hungarian classic. I use duck fat and smoked paprika instead of bacon to create that familiar smoky flavour, then finish the sauce with sour cream until beautifully creamy. Served with homemade rizibizi, it’s a delicious and practical family dinner that can be ready in under 40 minutes.
SERVINGS 4 servings
INGREDIENTS
For the Chicken Csikós Tokány:
1 tablespoon duck fat
1 large onion, finely chopped
500 g (approximately 1.1 lb) chicken breast, cut into thin strips
2–3 garlic cloves, minced
1 Hungarian wax pepper or mild yellow pepper, chopped
1 medium tomato, chopped
1 tablespoon sweet Hungarian paprika
½–1 teaspoon smoked paprika
1 teaspoon dried marjoram
Salt, to taste
Freshly ground black pepper, to taste
Approximately ½ cup water, or as needed
For the Sour Cream Mixture:
200 ml sour cream
1 tablespoon all-purpose flour
2–3 tablespoons hot cooking liquid
For Serving:
Prepared rizibizi—Hungarian rice with green peas
Extra sour cream, optional
Fresh parsley, optional
INSTRUCTIONS
Prepare the chicken
Cut the chicken breast into thin strips so it cooks quickly and evenly.Cook the onion
Heat the duck fat in a large pan over medium heat. Add the chopped onion and cook until soft and translucent.Add the chicken
Add the chicken strips and cook for several minutes, stirring occasionally, until the chicken changes colour and begins to brown lightly.Add the vegetables and seasoning
Stir in the garlic, chopped pepper and tomato. Season with salt, black pepper and marjoram. Briefly remove the pan from the heat, then stir in the sweet and smoked paprika so they do not burn.Simmer
Return the pan to the heat and add approximately ½ cup of water. Cover and simmer gently for 15–20 minutes, or until the chicken is fully cooked and tender. Add a little more water if needed.Prepare the sour cream mixture
Whisk the sour cream and flour together until completely smooth. Gradually mix in 2–3 tablespoons of the hot cooking liquid to temper the sour cream.Finish the sauce
Slowly stir the sour cream mixture into the chicken. Simmer gently for another 2–3 minutes, stirring frequently, until the sauce becomes creamy and slightly thickened. Do not boil aggressively.Serve
Serve the chicken csikós tokány with warm rizibizi and an optional spoonful of sour cream.
TIPS
Begin with ½ teaspoon of smoked paprika and add more according to your taste.
Briefly remove the pan from the heat before adding paprika to prevent it from burning and becoming bitter.
Temper the sour cream with hot cooking liquid before adding it to the pan.
Leftovers can be refrigerated for up to three days and reheated gently.
You can also serve the tokány with pasta, nokedli, tarhonya or mashed potatoes.
DIETARY INFORMATION
Pork-free