Chicken Paprikash In A Pinch Food

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!

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
• 2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
• 3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
• 4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
• 5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
• 6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
• 7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
• 8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
• 9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!

PAP'S CHICKEN PAPRIKASH

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

CHICKEN PAPRIKASH

Steps:

• Combine the carrots, sweet paprika, bouillon, butter, smoked paprika, garlic powder, onion powder, bay leaves, celery, 1 1/2 tablespoons salt and 1 tablespoon pepper in a medium stockpot. Heat over medium heat, stirring, until the butter is melted and the vegetables are beginning to sweat, 2 to 3 minutes. Add the chicken, browning liquid and 2 1/2 quarts water. Bring to a boil, then reduce the heat to low and simmer until the chicken is falling apart, about 1 hour.
• Pick out the bay leaves, then stir the pot, to break up the chicken. Add the sour cream and stir thoroughly. Slowly add the flour slurry, stirring constantly, until the raw flour taste is gone and the stew has thickened, about 5 minutes.
• Serve over dumplings.

CHICKEN PAPRIKASH

Steps:

• 1. Pat the chicken dry with paper towel,. Season very generously with salt and pepper on all sides, and press it into the meat gently.
• 2. Heat the fat in a large high-sided pan over medium-high heat. When hot, add the chicken skin side down and let sit without moving until the bottom is deep golden brown, about 5-7 minutes. Flip the chicken over and repeat the process. Once both sides of the chicken are browned transfer the chicken to a plate and set aside. (Chicken will not be fully cooked through, so exercise safe handling at this point.)
• 3. Drain all but about 2 tablespoons of grease from the pan, but try to keep the cooked bits (fond) at the bottom. Return to stove and add the onions, and fry until golden brown and just starting to crisp up around the edges, about 5-7 minutes.
• 4. Add the bell pepper and cook, stirring for about 2 minutes, until it just starts to soften. Add the shallot and cook for 1 minute, stirring constantly.
• 5. Remove the pan from the burner, add the tomatoes and paprika, stirring to combine. Return pan to burner.
• 6. Add the bay leaf and chicken back to the pan, pressing it into the tomato sauce, then pour in the chicken broth until it covers most of the meat.
• 7. Bring to a boil, then cover and lower the heat to medium-low. Allow to simmer, covered for 35 minutes.
• 8. After it's simmered, turn the heat up to medium and remove the lid. In a bowl, mix the sour cream, heavy cream and flour into a smooth paste. Remove the cooked chicken to a clean plate and set aside.
• 9. Add the cream mixture to the sauce and whisk until combined with no lumps. bring to a low boil while stirring until thickened, 2-3 minutes.
• 10. Check the sauce for seasoning, add more salt and pepper if desired, also add cayenne if wanted. Add the chicken back to the pan and allow to heat through. Serve with egg noodles or potatoes.
• 11. * Substitute shallot for 2-3 cloves garlic. Cooking instructions remain the same.

CHICKEN PAPRIKASH

Steps:

• 1. Open can of petite diced tomatoes and place in a strainer over a bowl to drain the liquid. Set aside and do not discard liquid.
• 2. In a large frying pan or dutch oven, place the oil or bacon grease and start heating over medium heat.
• 3. Chop the onion into bite size pieces and saute in the pan, about 3 - 4 minutes. Mince the garlic and add to the onion. Saute until onion is translucent and soft. Add the salt, black pepper and crushed red pepper and mix well.
• 4. Sprinkle the Hungarian Paprika over the onion/garlic mixture and mix well, coating all the onion with the paprika. Make sure your pan is not too hot as this mixture will seem a bit dry. Add the chicken and the water and mix. Water should just barely cover the chicken. You can add more water if you need to.
• 5. Simmer gently on the stove for about 45 minutes uncovered, adding more water if necessary, just enough to keep the mixture gently bubbling as it simmers. After the 45 minutes, add in the tomatoes and mix completely, simmer for 5 minutes more, chicken should be tender.
• 6. In the bowl with the reserved tomato liquid, add the flour and the 8 oz of sour cream and mix well with a wisk. Pour over the chicken in the pan and mix well, bringing the pan up to a boil to thicken the sauce. Cook this for 2-3 minutes, sauce will be thick. Season with more salt, pepper and crushed red pepper to your taste.

CHICKEN PAPRIKASH

Steps:

• Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
• In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
• Transfer the chicken to a plate and set aside while cooking the other pieces.
• Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
• To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
• Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
• A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
• Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
• When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
• Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
• To view this recipe on YouTube, click on this link >>>>https://youtu.be/z8jbjgI1_1s