Chicken Paprikas Hungarian Old Style Food

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

CHICKEN PAPRIKASH

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

CHICKEN PAPRIKAS -- HUNGARIAN OLD STYLE

Steps:

• 1. Melt the shortening over medium in a large fry pan or skillet. (I use an electric skillet).
• 2. Add the chopped onion & brown. Then add chicken parts, patted dry, with salt & pepper on them. Cook skin side down about 5-7 minutes, until getting golden, then turn over & brown for another 5 mins. Sprinkle with fresh black pepper or add peppercorns & some salt. Updated NOTE: I am told that adding the paprika when you are browning the onions gives it more flavor. I did this today when I made it (8/4/13) and it came out beautifully. I added the paprika with the onions, some more w/ the chicken, and then recipe is the same.
• 3. Turn chicken back to skin side down (I use tongs so it doesn't splash) & then add water & 2-3 TBS Hungarian paprika. (NOTE: I use 1 cup of water & 1/2 cup of white wine. This is not the authentic Hungarian way, but I think it adds wonderful flavor.) I also add mushrooms b/c I love them, but this is my own taste.
• 4. Simmer on low-med for about 1.5 - 2 hours. Turn chicken over occasionally. The most difficult part of this dish is how great it smells as you have to wait for it to be done! You can add a little bit more water and/or wine, if you like.
• 5. When chicken is nice & tender, remove and let cool off a bit (I cool it in a large Dutch oven). When you're able to touch it without scalding your fingers, remove the meat from the bones & skin. (You don't have to do this, you can serve the chicken pieces whole, I just like it better this way). Leave any juice that came off from the chicken in the Dutch Oven.
• 6. Meanwhile, add 8 oz (half container) of sour cream to the onion & drippings in the fry pan & mix well. I add at least 1 more TBS paprika. Keep heat on low & do not let it boil! Add the chicken back in. I like fresh parsley to be added at this point, too.
• 7. I then cook egg noodles, using the same Dutch Oven, that may have some of the chicken juice in it. Either serve w/ individual platters of noodles & then the chicken poured on top. Or... I cook the noodles about 3 minutes less than package calls for & then I pour the chicken mixture over top about half of the noodles, mix, add more noodles, more chicken, stir, etc. until it's the consistency I want. I don't always use the whole package of noodles. I just like the noodles & chicken all mixed together, but most people like it poured over top instead. Sprinkle with fresh ground black pepper. Enjoy!

AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH

Steps:

• In a large pot, heat the oil and sauté the onion until translucent.
• Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
• Cook until the mushrooms are just softened.
• Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
• Stir and add the chicken thighs and mix.
• Add the tomatoes and enough stock to mostly cover the chicken.
• Cover and simmer slowly for approximately 45 minutes.
• The chicken should be falling off the bone, very tender.
• Remove the chicken to a deep serving plate that has been warmed.
• Reduce the stock a bit if it looks like it will be too much sauce.
• Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
• Heat until hot, but Do Not Boil.
• Pour the sauce over the chicken, and serve over buttered egg noodles.
• Miscellaneous Notes:.
• Use 8 thighs if very large. "Bone in" is great.
• Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
• The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Combine flour, 2 tbsp paprika, salt and pepper.
• Dredge chicken pieces in flour mixture.
• Reserve left over flour.
• Add oil to large dutch oven.
• Heat oil over medium high heat.
• Add chicken and brown on both sides, about 10 minutes.
• Remove chicken from pot.
• Add little oil to pot (if bottom appears to be too dry).
• Add onion, red pepper, 1 tbsp paprika, and salt.
• Saute until onion is tender, about 2 minutes.
• Return chicken to pot, and add enough chicken broth to cover.
• Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
• Remove from heat and let paprikash cool down.
• Combine reserved flour and 1/2 cup sour cream.
• Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
• Add mixture to pot, stirring constantly.
• Simmer 5 minutes.
• Let cool down again and add remaining sour cream, stirring constantly.
• Sauce should be a very pale orange color (almost white).
• Cook about 1 minute until heated.
• Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

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.

TRUE HUNGARIAN CHICKEN PAPRIKAS

Steps:

• Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows:.
• 3-C. flour.
• 5 eggs.
• 2 teaspoons salt.
• 1/4 C water.
• mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad.
• Hungarian Cucumber Salad with Sour Cream:.
• 2 cucumbers.
• 1 lg clove garlic, pressed.
• 1 1/2 teaspoons salt.
• 2 T. vinegar.
• 1/2°C sour cream.
• Hungarian Paprika.
• Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve.

CHICKEN PAPRIKASH (HUNGARIAN STYLE I THINK)

Steps:

• Dice the two onions (It doesnt have to be perfect, just so theyre small).
• Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
• In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
• When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
• Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
• Add more paprika to the water until its an orangish color.
• Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
• Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
• Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
• Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!

CHICKEN PAPRIKASH (POPPERKOSH)

Steps:

• Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat.
• *If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
• Serve over cooked egg noodles or rice.

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

HUNGARIAN CHICKEN PAPRIKA

Steps:

• Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical.
• Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.
• In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.
• Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.
• Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.)
• Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.
• Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!
• Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.
• Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
• Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
• Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
• They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
• I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.
• Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.
• You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.