For dinner tonight, I went back to Hungary. A classic Hungarian dish I love is Chicken Paprikash. It's in a tomato/sour cream sauce, with green peppers (a Hungarian staple) and sometimes, mushrooms. It has a deep flavor, and is very simple to make.
I serve mine over spatzle, a German egg noodle, but it can also be served over wide egg noodles or Galuska, Hungarian noodles.
Chicken Paprikash
3 lb. chicken cut into 8 pieces (I used 2 breasts)
4 tbsp. EVOO
1 large onion, peeled and chopped
1 tsp. salt
1 tbsp. paprika
¾ c. water
1 c. crushed tomatoes
2 c. sliced mushrooms
1 c. sour cream
1 tbsp. flour
1 green pepper, cut into rings (I used 1 green and 1 yellow)
1. Heat oil in a dutch oven over medium heat, add mushrooms and onion and cook until transparent
2. Place chicken pieces in dutch oven, cook, turning often until lightly browned all over
3. Sprinkle salt and paprika on chicken, add ½ c. water and tomatoes and bring to a boil.
4. Reduce heat and simmer for 30 minutes, or until chicken is tender
5. In a small bowl, combine 1 c. sour cream, flour and ¼ c. water and stir well
6. Add peppers in, pour mixture over chicken and stir, simmer uncovered for 5 minutes
7. Place chicken in a deep serving dish, pour remaining sauce over.
4 tbsp. EVOO
1 large onion, peeled and chopped
1 tsp. salt
1 tbsp. paprika
¾ c. water
1 c. crushed tomatoes
2 c. sliced mushrooms
1 c. sour cream
1 tbsp. flour
1 green pepper, cut into rings (I used 1 green and 1 yellow)
1. Heat oil in a dutch oven over medium heat, add mushrooms and onion and cook until transparent
2. Place chicken pieces in dutch oven, cook, turning often until lightly browned all over
3. Sprinkle salt and paprika on chicken, add ½ c. water and tomatoes and bring to a boil.
4. Reduce heat and simmer for 30 minutes, or until chicken is tender
5. In a small bowl, combine 1 c. sour cream, flour and ¼ c. water and stir well
6. Add peppers in, pour mixture over chicken and stir, simmer uncovered for 5 minutes
7. Place chicken in a deep serving dish, pour remaining sauce over.
Galuska
2 tbsp butter
1 egg
1 c. milk
2 tsp. salt
2 c. AP flour
12 c. water
1. In a medium bowl, cream butter and stir in milk, egg and 1 tsp. salt
2. Add flour a little at a time, stirring well after each addition until mixture is like cookie dough
3. In a kettle, bring water and 1 tsp. salt to a boil
4. Dip teaspoon in hot water, scoop up small pieces of dough.
5. Drop carefully into boiling water.
6. Boil dumplings 2 to 3 minutes or until they rise to the surface.
7. Drain in a colander.
8. Melt 1 tbsp. butter in a saucepan, add dumplings and stir gently until well coated. Serve immediately
2 tbsp butter
1 egg
1 c. milk
2 tsp. salt
2 c. AP flour
12 c. water
1. In a medium bowl, cream butter and stir in milk, egg and 1 tsp. salt
2. Add flour a little at a time, stirring well after each addition until mixture is like cookie dough
3. In a kettle, bring water and 1 tsp. salt to a boil
4. Dip teaspoon in hot water, scoop up small pieces of dough.
5. Drop carefully into boiling water.
6. Boil dumplings 2 to 3 minutes or until they rise to the surface.
7. Drain in a colander.
8. Melt 1 tbsp. butter in a saucepan, add dumplings and stir gently until well coated. Serve immediately
3 comments:
I prefer my paprikash over spaetzle!
My mom used to make a version of this over egg noodles, so I must say I'm partial to that combination. But this dish is causes my mouth to water, nonetheless.
I am loving your time in Hungary! Eastern European food is the perfect way to get through winter.
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