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ISO: ISO: Chicken Paprikash
- Thread starter uiguy
- Start date
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joyce-in-upstate-ny
Well-known member
REC: Chicken Paprikash
Hi! This is an authentic Chicken Paprikash and it is delicious! I can't even give credit to the creator, as I have had it for a very long time and don't know where it came from! Enjoy!!
Chicken Paprikash
Rinse and pat dry 3 1/2 to 4 1/2 lbs chicken parts
Season generously with salt and ground black pepper to taste.
Heat in a wide, heavy skillet over med-high haat 2 tblsp butter.
Add chicken to the skillet until golden on both sides about 5 min.
Remove chicken to a plate.
Add to the fat remaining in the skillet 3 cups very thinly sliced onions.
Reduce the heat slightly. Cook,stirring,until the onions just begin to color, about 10 min.
Sprinkle over the onions
1/4 cup sweet Hungarian paprika and 2 tblsp all-purpose flour.
Cook, stirring for 1 min.
Stir in 1 1/2 cups chicken stock,
1 tblsp minced garlic,
1 large bay leaf,
1/2 tsp salt,
1/2 tsp ground pepper.
Bring to a boil stirring constantly. Return the chicken to skillet.
Reduce heat so that the liquid barely bubbles, cover and cook turning the chicken once or twice about 20 to 30 min.
Remove the chicken to a plate and discard the bay leaf.
Let the sauce settle then skim the fat off the surface with a spoon.
Boil the sauce over high heat until very thick, almost pasty.
Remove the skillet from the heat and blend thoroughly into the sauce:
1 to 1 1/2 cups sour cream.
Return the sauce to high heat and boil until thickened.
Season to taste with Salt and ground black pepper and Several drops of fresh lemon juice. Return chicken to sauce and heat through. Serve with Hot cooked noodles.
Hi! This is an authentic Chicken Paprikash and it is delicious! I can't even give credit to the creator, as I have had it for a very long time and don't know where it came from! Enjoy!!
Chicken Paprikash
Rinse and pat dry 3 1/2 to 4 1/2 lbs chicken parts
Season generously with salt and ground black pepper to taste.
Heat in a wide, heavy skillet over med-high haat 2 tblsp butter.
Add chicken to the skillet until golden on both sides about 5 min.
Remove chicken to a plate.
Add to the fat remaining in the skillet 3 cups very thinly sliced onions.
Reduce the heat slightly. Cook,stirring,until the onions just begin to color, about 10 min.
Sprinkle over the onions
1/4 cup sweet Hungarian paprika and 2 tblsp all-purpose flour.
Cook, stirring for 1 min.
Stir in 1 1/2 cups chicken stock,
1 tblsp minced garlic,
1 large bay leaf,
1/2 tsp salt,
1/2 tsp ground pepper.
Bring to a boil stirring constantly. Return the chicken to skillet.
Reduce heat so that the liquid barely bubbles, cover and cook turning the chicken once or twice about 20 to 30 min.
Remove the chicken to a plate and discard the bay leaf.
Let the sauce settle then skim the fat off the surface with a spoon.
Boil the sauce over high heat until very thick, almost pasty.
Remove the skillet from the heat and blend thoroughly into the sauce:
1 to 1 1/2 cups sour cream.
Return the sauce to high heat and boil until thickened.
Season to taste with Salt and ground black pepper and Several drops of fresh lemon juice. Return chicken to sauce and heat through. Serve with Hot cooked noodles.
joyce-in-upstate-ny
Well-known member
regular table salt (NT)
Joyce your Paprikas is very authentic as you can see from
the following recipe. My mom came from Hungary and I copied this out as she prepared it. She always used LARD which she rendered herself and what a difference. The secret of this dish is the long sauteeing of the onions (lots of onions) so that you are hardly aware of them in the sauce. The Hungarians also like to use lean veal stew or even very lean pork cubes. We like to serve this over "nokedli" noodles aka "spatzle" by our German cousins but I think any favourite noodle is good. If anyone wants the recipe for nokeli, let me know and I'll send it.
Chicken or Veal Paprikas
2 pounds veal cut in 1 inch cubes (or skinless chicken
legs cut at joint)
2 or 3 chopped onions (need a fare amount)
1 garlic clove, minced
1 to 2 tablespoons paprika (or more if you like)
1 to 1-1/2 cups chicken stock or water (you can replace
some of the chicken stock with about 1/4 cup white
wine if desired)
2 bay leaves
salt and pepper to taste
2 or 3 tablespoons flour
1 cup sour cream
Saute onions gently in oil until wilted (15 to 20
minutes). Add chopped garlic and saute a few minutes
more. Remove pan from heat and add paprika, return to
heat and saute gently for a second or two (burns quickly).
Add all the meat, salt and pepper and cook, braising
gently on medium heat until meat is kind of brownish
grey. Add chicken broth. Cover pan (lower heat) and
simmer until tender - 45 minutes to an hour.
Add flour to sour cream and blend in thoroughly so
there are no lumps. Remove pan from heat. Stir in about
1 cup of juice from meat into sour cream and return to pan.
Simmer about 5 minutes or so until sauce is thoroughly
blended.
Serve with noodles.
the following recipe. My mom came from Hungary and I copied this out as she prepared it. She always used LARD which she rendered herself and what a difference. The secret of this dish is the long sauteeing of the onions (lots of onions) so that you are hardly aware of them in the sauce. The Hungarians also like to use lean veal stew or even very lean pork cubes. We like to serve this over "nokedli" noodles aka "spatzle" by our German cousins but I think any favourite noodle is good. If anyone wants the recipe for nokeli, let me know and I'll send it.
Chicken or Veal Paprikas
2 pounds veal cut in 1 inch cubes (or skinless chicken
legs cut at joint)
2 or 3 chopped onions (need a fare amount)
1 garlic clove, minced
1 to 2 tablespoons paprika (or more if you like)
1 to 1-1/2 cups chicken stock or water (you can replace
some of the chicken stock with about 1/4 cup white
wine if desired)
2 bay leaves
salt and pepper to taste
2 or 3 tablespoons flour
1 cup sour cream
Saute onions gently in oil until wilted (15 to 20
minutes). Add chopped garlic and saute a few minutes
more. Remove pan from heat and add paprika, return to
heat and saute gently for a second or two (burns quickly).
Add all the meat, salt and pepper and cook, braising
gently on medium heat until meat is kind of brownish
grey. Add chicken broth. Cover pan (lower heat) and
simmer until tender - 45 minutes to an hour.
Add flour to sour cream and blend in thoroughly so
there are no lumps. Remove pan from heat. Stir in about
1 cup of juice from meat into sour cream and return to pan.
Simmer about 5 minutes or so until sauce is thoroughly
blended.
Serve with noodles.
debbie_in_ga
Well-known member
Am I the only one who automatically hears Billy Crystal from When Harry Met Sally whenever...
they see the word "paprikash"?
"Waiter, there is too much pepper on my paprikash. But I would be proud to partake of your pecan pie. "
Just curious.
Debbie in GA
Quoting from my one of my favorite movies of all time.
they see the word "paprikash"?
"Waiter, there is too much pepper on my paprikash. But I would be proud to partake of your pecan pie. "
Just curious.
Debbie in GA
Quoting from my one of my favorite movies of all time.
I'd cut this recipe in 1/2 for the first time.
I use a spatzle machine. If you're not familiar with this look up www.williams-sonoma.com and under "Keyword or item# type in spatzle machine. $22.00 is a little steep for this - I paid around $10.00 - most cook-shops carry this.
My mom always did the noodle by hand. VERY EASY.
Add a little more flour to the recipe so that its not too loose. Moisten a dinner plate - put the dough on it. With a dinner knife slick back the dough a little so its thinner near the edge of plate. Place plate on edge of pot. With the knife, cut off pieces into boiling salted water. Cut dough about 1" or 1-1/2" long and about 1/4 to 1/2" wide. With each cut let your knife dip into the hot water so that the noodle slips into the water easily. Cook for about 7 minutes or until the noodle seems to rise to the top, drain well. Oh, by the way, use a rather tall pot so that the water wont boil over.
Nokedli
6 eggs
3 cups flour
½ teaspoon salt
1 cup water (use more or less to get the right
consistency)
Put flour, eggs, salt and ¾ of the water in large bowl.
Beat with hand mixer until thick and smooth. Add the ¼
cup of water if too thick. Dough should be thin enough to
fall through spatzle cutter holes (but not pour thru.
Let dough stand 1 hour if time permits.
Place spatzle pan over a large pot of boiling water
and let dough fall through the holes. Boil gently for about
5 minutes. Drain and rinse in cold water. Warm in
microwave when ready to serve.
If you are going to cut dough in boiling water with a
knife or spoon, make dough a little firmer.
Serve with chicken or veal paprikas, porkolt, stroganoff, stew or anything with a fair amount of gravy. Also good in chicken soup or veggie soup.
I use a spatzle machine. If you're not familiar with this look up www.williams-sonoma.com and under "Keyword or item# type in spatzle machine. $22.00 is a little steep for this - I paid around $10.00 - most cook-shops carry this.
My mom always did the noodle by hand. VERY EASY.
Add a little more flour to the recipe so that its not too loose. Moisten a dinner plate - put the dough on it. With a dinner knife slick back the dough a little so its thinner near the edge of plate. Place plate on edge of pot. With the knife, cut off pieces into boiling salted water. Cut dough about 1" or 1-1/2" long and about 1/4 to 1/2" wide. With each cut let your knife dip into the hot water so that the noodle slips into the water easily. Cook for about 7 minutes or until the noodle seems to rise to the top, drain well. Oh, by the way, use a rather tall pot so that the water wont boil over.
Nokedli
6 eggs
3 cups flour
½ teaspoon salt
1 cup water (use more or less to get the right
consistency)
Put flour, eggs, salt and ¾ of the water in large bowl.
Beat with hand mixer until thick and smooth. Add the ¼
cup of water if too thick. Dough should be thin enough to
fall through spatzle cutter holes (but not pour thru.
Let dough stand 1 hour if time permits.
Place spatzle pan over a large pot of boiling water
and let dough fall through the holes. Boil gently for about
5 minutes. Drain and rinse in cold water. Warm in
microwave when ready to serve.
If you are going to cut dough in boiling water with a
knife or spoon, make dough a little firmer.
Serve with chicken or veal paprikas, porkolt, stroganoff, stew or anything with a fair amount of gravy. Also good in chicken soup or veggie soup.
I've never tried it. Doubt it but if you make it try a little and let me know.
Keeps well in frig. for quite a few days - at least 5 or 6. Lots of uses for it. Good in soup and my kids also saute leftovers in a little butter, salt and pepper - very good - dab of sour cream on it if you like.
Keeps well in frig. for quite a few days - at least 5 or 6. Lots of uses for it. Good in soup and my kids also saute leftovers in a little butter, salt and pepper - very good - dab of sour cream on it if you like.