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Recipes from the Grapevine CottageRecipes --> Main Courses --> Chicken Paprikash Chicken Paprikash By Tom Landshof Chicken, onions, butter, stock, paprika, salt, sour cream. That's about it, and all you need for one outstanding, tasty meal; chicken paprikash. Uncomplicated. Unpretentious. Easy and cooks up quickly too. Paprikash is a traditional Hungarian stew made with chicken with paprika as the primary seasoning. Paprikash is usually served over egg noodles. Some people add tomatoes and peppers, some a lot more paprika, or more or less sour cream. Experiment with the amounts to find what works best for your taste. By the way, there is no single paprika pepper. The powdered spice we call paprika comes from a variety of peppers that range in intensity and flavor from the sweetest bells to the hottest chilies to smoked peppers. Serves 4 Ingredients:2-2 1/2 pounds of chicken pieces, preferably thighs and legs (see notes) Preparation: 1. Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Notes: This recipe calls for chicken with skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, which we prefer. Use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks Paprika will go flat and tasteless if it is too old. So check your paprika first, before starting this dish. This recipe is based on fresh paprika. If yours is not fresh, you will have to add more to achieve the right flavor. If you don’t have smoked paprika, don’t sweat it. Use more sweet paprika. July 16, 2011 |
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