Paprika Food

CHICKEN PAPRIKASH

Steps:

• Melt Butter in a large pot or dutch oven.
• Stir in Paprika to butter.
• Sautee the onions in the paprika butter solution, then temporarily remove them.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Brown the chicken in the butter.
• Add the chicken broth, re-add the onions and simmer for one hour, covered.
• After the solution is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
• This meal is exceptionally filling with the Spaetzels.

CHICKEN PAPRIKASH

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
• Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
• Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.

RECIPE: SPANISH TOMATO SOUP WITH ALMONDS AND SMOKED PAPRIKA

Steps:

• Prep Time: 20 minutes Cook Time: 30 minutes Yield: 4-6 bowls of soup Preheat oven to 400 degrees Fahrenheit. Place the tomatoes, pepper pieces, onion, garlic and thyme onto a sheet pan and season with 1 teaspoon salt and 1 tablespoon olive oil. Place in the oven and roast until cooked and nicely charred, about 30 minutes. While the vegetables are roasting, place the shaved almonds and 1 cup of the water into a small saucepan and bring up to a simmer. Cook for 5 minutes and drain. Set shaved almonds aside. To cook the egg: place the egg in a small saucepan and cover with cold water. Place the saucepan on high heat. When the water reaches a boil, remove pan from heat and let sit for 7 minutes. Drain the water and shock the egg with cold water. Peel and slice once cooled. Blend the shaved almonds with 1 teaspoon of salt, 1 teaspoon paprika, and 1 cup of warm water in a blender until frothy, about 2 minutes. Pour the almond mix into a medium sized pot or bowl. Blend the roasted vegetables and 1 tablespoon olive oil, adding water if it seems too thick. Add the vegetable puree to the almond mix and whisk to combine. Garnish with sliced egg, chopped almonds, the remaining olive oil, and a good sprinkle of paprika.