Hungarian Chicken Paprikash In A Creamy Sauce 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.

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 RECIPE

Steps:

• If you're using chicken breast, chop them into smaller pieces. Thighs can stay in one piece. Chop the onions finely, dice the bell pepper, and mince 3-4 cloves of garlic.
• In a deep pan, or a wok add 2 tbs of olive oil, heat it up, add the onion and cook until it's translucent.
• Then, add the chicken and saute them on medium heat. When they are almost ready, season with salt, pepper, minced garlic.
• Turn down the heat, add 1 tablespoon of paprika, mix it together well, then add 400g of chicken broth, and cook it for about 25 minutes on low heat.
• Check if the kitchen is cooked well, then add some of the liquid from the chicken to soured cream (if in your country there's no soured cream, you can use fresh cream too, though the taste won't be the same), and 2 tablespoons of flour.
• Stir them together until creamy, and slowly add it to the chicken, while stirring continuously.
• This will make a nice sauce around the chicken. If needed, add some more broth as well. Season with salt and pepper after taste.

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.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Season chicken with salt and pepper.
• Coat with flour, shaking off excess.
• Heat oil in heavy large skillet over high heat.
• Add chicken to skillet and saute until brown and crisp, about 4 minutes per side.
• Transfer chicken to plate.
• Add bell peppers, onion and garlic to skillet and saute for 5 minutes.
• Reduce heat to low.
• Add both paprikas and stir 2 minutes.
• Mix in broth, tomatoes and tomato paste.
• Return chicken to skillet.
• Bring liquids to simmer.
• Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes.
• Transfer chicken to platter; keep warm.
• Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes.
• Season with salt and pepper.
• Spoon Sauce over chicken.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Preheat oven to 350°F.
• In a large skillet, saute onion in the oil until tender.
• Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
• Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
• Cover and bake in preheated oven for 1½ hours or until juices run clear.
• Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
• To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
• Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
• Reduce heat to low and simmer, stirring until thickened.
• Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.