Chicken Paprika Paprikás Csirke Food

CHICKEN PAPRIKA

Steps:

• Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
• Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
• Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
• Preheat the oven to 250 degrees F.
• In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
• Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
• In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
• Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
• Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
• Yield: 6 servings

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

Steps:

• Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
• Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

INSTANT POT CHICKEN PAPRIKASH STEW

Steps:

• Turn the pressure cooker on. Press the Sauté function key (it will show Normal, 30 minutes).
• Add the onion, butter, olive oil and salt and cook for 5 minutes with the lid off. Stir a few times.
• Add the diced chicken and cook for another minute or two together, stirring a few times. Add paprika and garlic and stir through, then add the chicken stock, tomato paste and crème fraîche or sour cream. Stir through.
• Press the Keep Warm/Cancel function. Close and lock the lid of the Instant Pot. Check that the lid knob is turned to Sealing. Change the setting to Manual (High Pressure) and set the timer for 12 minutes. After 3 beeps the Instant Pot will start to build up the pressure and the cooking will begin.
• Once the time is up, let the pressure release naturally or use a quick release method, and open the lid.
• Add the peas and press Sauté. Cook for 5 minutes with the lid off, stirring a few times. This will evaporate some of the liquid and thicken the sauce.
• After 5 minutes, scoop 1/4 cup of the sauce liquid into a small bowl and add the arrowroot flour (corn flour is also okay). Whisk to dissolve. Turn the Instant Pot to OFF and then stir in the arrowroot liquid and another tablespoon of crème fraîche/sour cream. This will further thicken the sauce.
• To prepare the salad, combine all ingredients in a bowl and serve alongside chicken paprika.

PAPRIKA CHICKEN - PAPRIKáS CSIRKE

Steps:

• Take the chicken out the night before and seasoned it with salt and 1 tablespoon of the sweet Hungarian Paprika Powder. Put uncovered back in the fridge.
• In a large dutch oven heat the 3 tbsp lard (or vegetable oil), add the onion and let cook over medium high until onion is translucent.
• Take the onion mixture off the heat and sprinkle the 3 remaining tbsp sweet paprika powder over it. Mix it up and add just a little bit of the chicken broth to it so it turns into a nice slurry.
• Now add all of the chicken pieces into the pot and mix them into the slurry.
• Turn the heat to a medium high and let it come to a small bubble. Add a little bit of broth. You don't want to add too much broth as you want the chicken to mainly cook in it's own liquid. Let it cook for 20 min or until almost done. Now add the minced garlic.
• Now add the chopped tomatoes and bell peppers and add a little bit more of the broth. Turn down the heat to a simmer. Cover the pot and let it simmer for another 15min. Make sure to always check on your liquid level. You don't want it to burn on the bottom but you also don't want to add too much liquid.
• Remove the chicken pieces and thicken the sauce with a slurry made out of 2 tbsp of flour and 2 tbsp water. Whisk into the sauce quickly to avoid lumps.
• Add the chicken back into the sauce - heat through and serve.I like to add a dollop of sour cream right before serving. Serve with a side of spätzle and Hungarian cucumber salad.Enjoy!

CHICKEN PAPRIKA (CSIRKE PAPRIKASH)

Steps:

• Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
• Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
• Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
• While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
• I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Peel the onion and chop it into very small pieces. Also, wash the tomato and cut it into small pieces as well.
• Wash the meat, then pat it dry.
• Heat the oil in a large pot, then add the onions and sauté them on medium heat for around 5 minutes until translucent. Stir regularly.
• Add the tomato pieces, stir them in, and sauté them for a few minutes as well.
• Turn down the heat to low. Add the paprika and a tiny splash of broth so the paprika doesn't burn (this would make it bitter). Mix everything together.
• Now add the meat as well as the broth. The broth should just cover the contents in the pot.
• Bring everything to a boil, then reduce the heat and place the lid on the pot. Let the chicken paprikash simmer on low heat for around one hour. Stir occasionally.
• After 45 minutes remove the lid from the pot so that some of the water can evaporate and thicken the sauce a little bit. After the hour is up, see if the meat is tender and comes off the bone easily. If it doesn't, let it simmer for another few minutes until it is tender enough.
• Remove the pieces of meat from the pot and set them aside on a plate. Then stir the sour cream into the sauce and add salt as well as pepper to taste. If you want the sauce to thicken further, you can also dissolve some cornstarch in a little bit of cold water and add it to the pot as well. Bring everything to a light simmer and stir constantly until the sauce has thickened. Place the meat back into the sauce to reheat.
• Remove the chicken paprikash from the stove and serve with nokedli/spaetzle, other pasta such as fusilli, potatoes, or rice.

PAPRIKAS CSIRKE HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Melt the butter in a large pot or Dutch Oven and brown the chicken on both sides, 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
• In the same pot, add the onions and fry until golden brown, 5-6 minutes. Add the garlic, bell pepper and tomatoes then sautee another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
• Return the chicken to the pot and place it back over medium heat. Pour in the chicken broth until the meat is mostly covered. Bring to a slow boil. Cover, reduce the heat to medium-low and simmer for 30 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream and whipping cream to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer for a couple of minutes until thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve chicken paprikash sprinkled with chopped chives alongside German Spaetzle noodles.

CHICKEN PAPRIKA (PAPRIKáS CSIRKE)

Steps:

• Trim the chicken pieces of excess fat and flaps of skin, cut it up, and offer it to your carnivorous garden birds.
• Using a deep frying pan or suitable pot, heat a film of oil. Fry the chopped onion, garlic and chicken pieces until the chicken is half-cooked on all sides. No need to brown them.
• A very large, deep pot will spare you the agony of those oil spatters and the extra effort of cooking in batches. Use a long-handled wooden spoon to turn the chicken a few time.
• While chicken pieces fry, measure the broth or stock into a cup (a metric cup is slightly larger than a US cup). Stir the paprika into the stock.
• Add the paprika stock to the chicken, turn heat low, put on lid, and cook for about 30 minutes, until chicken pieces are cooked through and tender.
• During this time, scrape the sour cream into a mixing bowl. Add the flour. Whisk the flour into the cream with a wire whisk, until smooth. (Usually sour cream is quite thick).
• Remove the chicken pieces to a deep serving dish, and pull the pot with paprika sauce off the heat.
• Spoon the sour cream mixture into the paprika sauce in the pot, put back on the heat, and stir with wire whisk until it comes to the boil and thickens. It should be quite thick and smooth, as in the photographs.
• Now you have to taste: unless your stock was very salty the sauce will need salt. Add to your taste. You could add pepper, but I skip that.
• Pour the sauce over the chicken pieces.
• Cover with foil and leave in a warming oven until dinner time (or serve -- whichever suits you). Or cool, cover and refrigerate until the next day.
• Best served with rice.