Tokány is a Hungarian word for meat cut into long, thin slices and cooked with the “dry stewing method”. Some cooks call it a ragout, except ragout cooks longer and this tokány cooks more like a stirfry. Tokány can have paprika, sometimes little or not at all. I have authentic Hungarian paprika so why not use a lot? But paprika alone does not make it a paprikás, besides the tokány’s cooking method is different from paprikás. You can read more about the paprika culture here.
Chicken Breast Tokány
1/2 chicken breast
3 Tbsp olive oil
1/2 onion, diced
1 clove of garlic
salt and pepper to taste
1 Tbsp Hungarian Paprika, more if paprika is not Hungarian
2 tomatoes, quartered
1 red bell pepper, sliced
• Cut the chicken breast into long, thin slices.
• Dice the onion and slice the garlic.
• Quarter the tomatoes and slice the pepper.
• Place the oil on medium heat in a non stick sauté pan.
• Add the onions and the garlic and sauté until translucent.
• Add the sliced breast meat and sauté turning it over until no pink is showing.
• Sprinkle with salt and pepper to taste.
• Stir in the Hungarian paprika.
• Add the tomatoes and the pepper and continue to sauté until the tomatoes break up.
• Taste and adjust the salt and cover the pan for five minutes before serving.
• Tokány is traditionally served with potatoes and 14% sour cream.
