Recipe for Chicken Paprikash
Recipe for Chicken Paprikash
A couple days ago I wanted to suprise my family with some homemade chicken paprikash. As a hungarian guy I know how to make chicken paprikash- which is “paprikas csirke”in hungarian – but I decided to do a little research first. I ‘ve found several almost identical recipes for chicken paprikash. For my biggest suprise even Martha Stewart had a “great” recipe for chicken paprikash. http://www.marthastewart.com/329034/chicken-paprikash
I know that back in the days hungarian used lard or butter to cook this tasty meal. Since I live in the Arizona desert, I cook it with exra light olive oil instead. I ‘ve never used garlic ,chicken broth ,flour or yoghurt to make chicken paprikash. And I would not recommend using cayenne pepper instead of hungarian paprika.
Back in Hungary one of my friend Attila told me, he could not ate anything with bone in it. Ever since I met many people who prefer their meat without bones. If you’re one of those, I recommend using boneless,skinless chicken tights. Breast is a great protein source, but usually comes out too dry in this dish.
Most recipes favor unskinned chicken tights and drumsticks. They have to pay too much attention how to get them browned. I ‘ve learned back in high school from my biology teacher that chicken meat contains a great amount of cholesterol right in and under its skin. If you are like me ,-and want to avoid consuming cholesterol as much as possible – you got two choices, when it comes to making chicken paprikash. Either buy boneless skinless chicken tights, or with a little extra work using a paper towel to have a grip ,quickly tear off the skin from the regular chicken tights and drumsticks. If my biology teacher was right this extra work can greatly enhance anyone’s life expectancy…
I went into details in my previous blog post “Recipes for Goulash“ how to substitute certain ,hard to find hungarian premaid spices. Making chicken paprikash I will use the same method. In my view it is better, because I don’t have to use any preservatives.
I’ve found this at Wikipedia about chicken paprikash :
“Chicken paprikash (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin; one of the most famous Hungarian stews.Cooked paprikas are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple.The meat is cooked with a paprika roux…”
The paprika roux would be a roux, if I used flour to make it. Since I don’t ticken the paprika sauce with flour ,this is just a sauce in my view.
Ingredients – Recipe for Chicken Paprikash
You will also need light olive oil ,salt and if you are willing to try some light sour cream . I took the freedom to use one jalapeno pepper to make the paprika cream spicier. I sincerely apologize to any fellow hungarians for this, but none of the other peppers I used were hot .As you can see I used a variety of peppers. Red bell peppers can help to achieve the paprikash’s desirable color which is red. Chicken paprikash is just like goulash. The more meat you use ,the better it gets. Our family of six were eating out of this Chicken Paprikash for two days.
How to make Paprika Cream for Chicken Paprikash- Recipe for Chicken Paprikash
Peel and dice up one and a half yellow onion. Clean the peppers from seeds and slice them up. Cut the tomatoes in half and cut out the white area at the top. I learned this out of a salsa recipe and it does improve the taste because this part has a bitter taste. I cut the half tomatoes in half again,so it would cook faster, but it is not a must. After preparing these ingredients,you can start making your own paprika cream.
First ,sautee the diced onion over light olive oil. Stir the onion constantly so it would not burn. After the onion becomes kinda glassy add the tomatoes and sliced paprika and salt according to taste . (at least 1 teaspoon). Stir the mix constantly .
As you cook this paprika cream the tomatoes’ peel comes off. If you have a chance please get those peels out,before you use the handheld blender. once you removed the tomato peels from the mix add hungarian paprika to i tand blend the ingredients.
Cooking Chicken Paprikash – Recipe for Chicken Paprikash
Sautee a half yellow onion diced up over light olive oil in a deep pot. Stir onions so they would not burn. In about 3 minutes add the skinless chicken tights and drumsticks. Add a quart of water and the previously prepared paprika cream to it. While cooking stir it occasionally and add more hungarian paprika powder for color.It is done in about 40minutes.
Traditionally they serve it with a dumpling called “nokedli”. I did not have the time to make that so I settled for pasta.
Filed under: Main Entrees
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