Chicken Paprikash
Chicken, onions, oil, stock, paprika, salt, sour cream. That's about it, and all you need for one of the best dishes on the planet, chicken paprikash. Uncomplicated. Unpretentious. So good you'll be drinking the sauce. Cooks up quickly too. Serve it with gnocchi or
Ingredients
• 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs (2-3 chicken leg quarters)
• 3 Tbsp canola oil/olive oil, evenly mixed
• 2-3 onions, sliced top to bottom
• 1 14 oz can diced tomatoes, drained
• Black pepper to taste
• 2 Tbsp sweet paprika, preferably Hungarian
• 2 tsp (or to taste), hot paprika or cayenne
• 1 Tbsp smoked paprika
• 1 cup chicken broth
• 1/2 cup sour cream
Method
1 Let the chicken pieces sit at room temperature. Slice the onions lengthwise (top to root).
2 Add oil and heat a large sauté pan over medium-high heat. When the oil is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.
3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
4 Add the paprika and some black pepper to the onions and stir to combine. Add the tomatoes, chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 30 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)
5 When the chicken is done to your taste, remove the chicken from the pan. In a small bowl, mix sour cream with flour. Temper the mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
Gombapörkölt; Hungarian Mushroom Stew
Ingredients:
2 tbsp canola oil
2 cloves garlic, minced
1 large sweet onion, diced
1 lbs mushrooms, sliced
1 red or green bell pepper, diced
2 tbsp flour
2 tbsp Hungarian sweet paprika
1 1/2 tsp Hungarian hot paprika
1 tsp smoked paprika
1/2 cup cold water
2 tbsp tomato paste
2 tsp Carmel chicken soup mix, or 1 cube bouillon, crushed
3/4 cup plain yogurt
salt and freshly ground black pepper to taste
Directions:
Heat the oil in a large saucepan. Add the garlic and cook for about a minute, then add the onion. Continue cooking until the onion takes on an amber hue.
Add the mushrooms and red pepper. Stir and cook until the mushrooms begin to soften.
Combine the flour and paprika in a small bowl. Slowly whisk in the cold water, tomato paste and soup base, and whisk until smooth.
Pour this over the mushroom mixture. Lower the heat and cover the saucepan. Allow to simmer gently for about 20-25 minutes. Stir occasionally.
Stir in the yogurt until well combined; heat through. Adjust the seasoning with salt and pepper.
Can be served over cooked rice or egg noodles. I usually just have it on its own, like soup or stew.
Garnish with additional yogurt if desired.
No comments:
Post a Comment