Served: Chicken Paprikash

12 2 2011

Creation Galant Trays, 212 872 8872

(Hungarian: paprikás csirke)

First: there are two versions. One is super easy — you just throw it all in and wait. It’s perfect for when your friend comes over unexpected and you need something to serve on the table. The second version is a little more difficult to make but it’s worth the extra steps.  Do hope you enjoy! 

Serves 4-6 people

Version 1:
- 1 yellow onion
- 3 large tomatoes
- 2 green peppers
- 1 whole chicken
- sour cream

1.  Sautee 1 yellow diced onion in a stock pot. Add 3 tbls sweet paprika, tsp blk pepper, tsp salt
2.  Add 3 large chopped chucked tomatoes
3. Add 2 chucked green peppers
4. Cook for 5 minutes
5. Lay in 1 whole chicken in pcs or big pcs of favorite parts (breast/thigh)
6. Pour water to almost submerge the chicken
7. Cook on medium for an hour
8. Reduce heat and cook even longer very slowly
9. Keep tasting for spice purposes (optional)
10. Just before serving you can add 3 tbls of sour cream

Version 2:
- 3 Lbs of Chicken (buy about two packs of bone-in chicken thighs, or if you prefer you can use chicken breasts)
- 2 Tablespoons olive oil (for searing the chicken)
- 1 large yellow onion, diced
- 3 Tablespoons Sweet Hungarian Paprika (from Szeged)
- Fresh cracked Black Pepper
- Kosher Salt
- 3 large tomatoes, large dice
- 2 green peppers, large dice
- Water (enough to cover chicken, or you can substitute water for low sodium chicken stock)
- 3 Tablespoons Sour Cream

1. Take out chicken and pat each piece dry. Salt and pepper both sides of your chicken make sure they are nicely seasoned. Heat a large stock pot over medium-high heat. Drizzle about 2 tablespoons of good olive oil into the bottom of the pan, wait until pan is hot, and place your chicken in skin side down (you should hear a nice loud sizzle). Let the skin brown, should be about 1 to 1 minute and 30 seconds. Flip chicken to sear the other side quickly for about another minute. Remove the chicken, and place on a plate, cover with tin foil and set aside. You should see all of these nice brown bits at the bottom of your pan. Turn your heat down to medium.

2. If needed add a drop more olive oil into the pan, add your diced onion, paprika, black pepper and salt to taste. Remember to salt each layer, it helps to build flavor. Sweat the onion and the spices until the onion is soft and translucent. Add in the large diced tomatoes, and the large diced green pepper. Cook for another 5-7 minutes.

3. After the veggies are cooked, put the seared chicken and whatever juices have collected, into the pot. Pour in either the chicken stock, or if you prefer, water to almost cover the chicken. Don’t submerge them fully; just about ¾ of the way is good. Let simmer on medium heat for about an hour.

4. After an hour, turn down the heat to low, and let cook at a very slow simmer for about another few hours to let everything reduce. The longer, the better. Taste the stock; make sure it is well seasoned. Feel free to add more salt, pepper or paprika if necessary.

5. Chicken should be fall-off-the-bone tender and the aroma of Hungary should fill your house! Just before serving, add the sour cream to the pot, and stir in.

6. Traditionally Chicken Paprikash is served with Spätzles (little dumplings). You can also serve it with thick egg noodles.

 

Want dessert?
Linda’s assistant Jennifer shares Fleur de Sel Cheesecake

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