Chicken Paprikash (hot)
Chicken Paprikash (aka: Sour Cream Soup)
Chicken Paprikash and Hungarian Dumplings



Chicken Paprikash (hot)

Note:
This is my family recipe for Chicken Paprikash. Serve over bread
dumplings.
Serves 4

2 tablespoons bacon grease
1 large onion chopped
3 cloves garlic finely chopped
3/4 teaspoon salt
1 1/2 teaspoons crushed red pepper
3 tablespoons hot Hungarian paprika
2 to 3 pound chicken breast, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
2 tablespoons parsley finely chopped
1 (8 ounce) container sour cream

Heat bacon grease in a large skillet over medium heat. Add onion, garlic,
salt, red pepper and paprika. Stir together and sauté until onion is
translucent. Add chicken pieces and pour water over all. Cook over medium
heat for 1 hour, adding more water if necessary. Stir in tomatoes,
reserving liquid. Stir liquid into a medium bowl with flour and sour
cream; mix until well blended, then slowly add mixture to chicken,
stirring constantly. Cook until mixture is thick. Add parsley and stir in
just before serving.




Chicken Paprikash (aka: Sour Cream Soup)

Serves 4

1 whole chicken, cut into parts
1 pint sour cream
1 large onion, sliced thick
vegetable oil
3 teaspoons paprika
salt and pepper, to taste
1 lb linguine

In a large pot place in enough oil to brown chicken pieces on both sides
(only for a few minutes on each side). Afteryou browned the chicken add
enough water to go over chicken (around an inch over chicken). Add Salt
and Pepper. Add in onions. Bring to a boil then let simmer until chicken
in tender and done (around an hour). Remove chicken and set aside. Add
the Paprika to pot then stir in Sour Cream. Place cooked chicken back
into pot and cook around 30 minutes more (until you get the thickness of
the sauce you like). Add over cooked Linguini. If you like to save a few
calories use Light Sour Cream or Yogurt.




Chicken Paprikash and Hungarian Dumplings
Csirke Paprikás (cheer-ke pah-pree-kahsh)

Serves: Six to eight

4-5 lb. Assorted chicken parts (Breasts, legs, thighs, etc.)
3-4 lb. Onions
1 Green Pepper
2 Carrots
1 tsp. Salt
1/4 tsp. Pepper
3 Tbsp Paprika
2 Cloves minced garlic
1 Tbsp Cooking fat (or butter)

Chop the pepper and onions. (Three to four pounds of onions may seems like
a lot, but they will be reduced by about 50%. They are at the heart of
this recipe). Mix the onions, pepper, salt, pepper, and garlic in a bowl.
Wash and dry the chicken. Remove the skin if you wish. Add the cooking fat
and about one inch of the onion mix into a large pot. Wash and halve the
carrots (don't peel), slice them lengthwise, and add to the mix. Place a
layer of chicken on top, sprinkle liberally with paprika, and then add
another inch of onions. Continue until the pot is full. Depending on the
amount of chicken, you may need a second pot. (For even cooking, place
breasts and thighs in the bottom of the pot, wings and legs toward the
top.) Cover and cook on the stove top at a low heat for about 2 hours or
until the meat falls off the bone. You really can't overcook this dish.
Rearrange chicken pieces at least once and add more paprika if you wish.
Reserve the onions and broth when done cooking to serve as a "gravy".

Serve on or with Nokkedli (Hungarian dumplings, see below for recipe) or
wide egg noodles, smothered with the onion broth.

Tip: You can add chicken backs, necks, wing tips, gizzards, and hearts (no
livers) to the pot for added flavour.



Hungarian Dumplings - Nokedli
Galuska (gah-lush-kah)

Serves: Six to eight

Note:
The Germans call these noodles Spätzle; the Hungarians refer to them as
Dumplings

3 cups Flour
3 Eggs
1/2 cup+ Water (cold)
1 tsp. Salt
1/8 tsp. Pepper
2 Tbsp Oil or butter

Beat the eggs lightly with the salt and pepper. Add cold water and oil and
blend. Add flour in small amounts until a fork can just about stand
upright in the dough. Add additional water as necessary. Let the dough
rest for about 30 minutes. Fill a large pot with salted water and bring to
a boil. Place the dough in a Spätzle machine*(see notes below) and drop
into the boiling water. After the noodles rise to the top wait about 2 to
3 minutes and then skim them off the surface with a slotted spoon and
place in a colander to drain. Add a teaspoon of butter or oil if you wish.
Serve immediately as they cool quickly.


If you will not be serving the noodles immediately, skim them off the
surface as soon as they rise and rinse in cold water. When ready to serve,
place them in boiling water again for a minute or two, drain and serve.

*If you don't happen to have a Spätzle machine, don't worry.
Take a 10" aluminium pie plate and punch about 10 to 15 holes about the
diameter of a pencil. Put a few spoonfuls of batter in the plate and run a
fork back and forth, forcing the dough through the holes and into the
water.
You also can use a potato press for the dough or even spread the dough
thinly and evenly on a chopping board, hold the board in an 45° angle over
the pot with the boiling water and slice the dough finely in to the water.
I highly recommend the purchase of a Spätzle machine if you intend to make
these noodles frequently.



The last one is my personal favorite. Hope you enjoy them all.

Bernhard

chef.at.home

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