BabyJane Hudson > wrote in
:

> I would like to making Chicken Paprikash in a slow cooker. Just add
> everything, set it and forget it
>
> Can this be done? If so, anyone have a simple recipe for it?
>
> Thanks,
> BabyJane Hudson
>

Except for the sour cream (if you use it). Add it at the end of the
cooking period and allow to heat through.

Wayne

Hark! I heard Wayne Boatwright > say:
> BabyJane Hudson > wrote in
> :

> > I would like to making Chicken Paprikash in a slow cooker. Just add
> > everything, set it and forget it
> >
> > Can this be done? If so, anyone have a simple recipe for it?

> Except for the sour cream (if you use it). Add it at the end of the
> cooking period and allow to heat through.

I've never tried Chicken Paprikash -- anyone have a tried and true
recipe? And the first smart ass that says "Google" gets 10 lashes
with a swizzle stick... ;-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

(j.j.) wrote in
:

> Hark! I heard Wayne Boatwright >
> say:
>> BabyJane Hudson > wrote in
>> :
>
>> > I would like to making Chicken Paprikash in a slow cooker. Just add
>> > everything, set it and forget it
>> >
>> > Can this be done? If so, anyone have a simple recipe for it?
>
>> Except for the sour cream (if you use it). Add it at the end of the
>> cooking period and allow to heat through.
>
> I've never tried Chicken Paprikash -- anyone have a tried and true
> recipe? And the first smart ass that says "Google" gets 10 lashes
> with a swizzle stick... ;-)
>
>

www.recipesource.com or www.crockpot.com? where's my swizzle stick?

--
And the beet goes on! (or under)
-me just a while ago

j.j. > wrote:

> I've never tried Chicken Paprikash -- anyone have a tried and true
> recipe?

Here is Eva Kende's recipe she posted some years ago.

Victor

1 lg cooking onion, finely diced
1 yellow sweet pepper;
-chopped (optional)
1 tb shortening or cooking oil
1 frying chicken cut up
2 ts paprika, Hungarian sweet
1 pinch of cayenne or red pepper
-(optional)
1/2 ts salt (to taste)
Sourcream optional

Heat oil or shortening, add onion and pepper and saute on medium heat
until the onions are transparent. Make sure the heat is high enough
that the onions are gently frying and not steaming in their own juice.

Remove the pot from the stove, add paprika, mix well. Add the chicken
and salt. Coat the chicken thoroughly with the onion-paprika mixture.
Add 1/4 c of water or broth and check frequently to make sure it's not
burning. Simmer covered until the chicken is tender.
Add sourcream just before serving or let each person add it at the
table if they wish. (Don't let the sourcream come to a boil or it will
curdle). Serve with Tiny Hungarian Dumplings.

You can use cut up parts instead of whole chicken, but using white
meat only produces a rather insipid dish. I often make it from thighs
only.

Title: Tiny Hungarian Dumplings ---Nokkedli

2 lg eggs
1 c water
1 1/2 c flour, all purpose, unsifted
1/2 ts salt

Prepare large pot of rapidly boiling water, making sure that the water
is no more than 2 inches from the lip of the pot.

Place flour in large mixing bowl, make a well add the other
ingredients and stir using a wooden spoon until mixed. (Do not "work
the dough").


The easiest way is to use a spaetzle maker. Looks like a grater with
dime size holes and a hopper on top, available in many kitchen shops.
Place this device on top of the pot with the boiling water. Fill the
hopper with dough and slide it back and forth as fast as you can. The
faster you do it the smaller, the dumplings. The dough should be thick
enough to offer resistance, but "grate" easily. When all the dumplings
are floating (about 2minutes), pour into a colander, drain and serve.


Alternatives to using a spaetzle maker:
1.Place dough on a small cutting board and using a knife to cut bean
size pieces of dough into the boiling water.

2. Use a collander with large holes, a chestnut roaster with holes or
a coarse grater and mush dough through with a wooden spoon.


Contributor: Eva's Hungarian Kitchen©

Hark! I heard hahabogus > say:
> (j.j.) wrote in
> :

<snip>

> > I've never tried Chicken Paprikash -- anyone have a tried and true
> > recipe? And the first smart ass that says "Google" gets 10 lashes
> > with a swizzle stick... ;-)

> www.recipesource.com or www.crockpot.com? where's my swizzle stick?

Damnit, I knew if I said that, someone would just have to take me
up on it. I have the swizzle stick, but we may have to find someone
else to whack you with it. I fear I don't have enough dominatrix in
my personality for that...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Hark! I heard (Victor Sack) say:
> j.j. > wrote:

> > I've never tried Chicken Paprikash -- anyone have a tried and true
> > recipe?
>
> Here is Eva Kende's recipe she posted some years ago.

<recipe saved and snipped>

Thank you, Victor -- you are a true gentleman... :-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Sun, 14 Dec 2003 18:44:37 GMT,
(j.j.) wrote:

>
> I've never tried Chicken Paprikash -- anyone have a tried and true
> recipe?

Way back when I was a bride and the original Galloping
Gourmet was on tv, I copied the way he made it on his show.
It was very, very easy... haven't made it in years, for some
odd reason. This is what I remember, because I don't think
I ever wrote down the recipe:

Put some chicken pieces in a pot (don't brown the chicken
and don't add any oil or fat) with some sliced onions, cover
tightly and cook on low/med low heat for about 30 minutes.
For some reason, now your pot is filled with liquid! It
doesn't work if you brown the chicken, though... I remember
experimenting.

Now add sweet (or hot, if you dare) Hungarian paprika for
color and sour cream to thicken.

If I remember correctly, there was a lot of liquid which I
boiled down a bit - you could throw in some sliced mushrooms
at this point and they'd be nicely cooked by the time it's
reduced enough to add the sour cream.

Serve over hot (extra wide) egg noodles.


Practice safe eating - always use condiments

BabyJane Hudson > wrote in
:

> When attempting to make this in a slow-cooker, would it be preferable
> to use skinless chicken breasts or do I did the fat from the skin (for
> flavor)? I thought by using boneless, prior to cooking, I could cut
> the chicken up (small slices) and then after cooking is done, place
> over buttered egg noodles (along with the gravy made by the sour cream
> and other ingredients).
>
> Your thoughts?
> Jane Hudson
>

Jane, I personally would not use the skin in the slow-cooker unless the
chicken pieces were browned first. Otherwise, I think the texture is slimy
and unpleasant. You can certainly use boneless, skinless chicken breast,
either whole or cut in pieces. Your serving idea is perfect. If I were
using skinless chicken, I would add some butter or schmaltz (rendered
chicken fat) to the slow-cooker when assembling all the ingredients.

Wayne