Chicken Paprikash

• 1 (2 to 3 pound) whole chicken, cut into pieces
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 cup chopped onion
• 1 tablespoon paprika
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/2 cup sour cream

In a 12-inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.

Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.

Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.

Hungarian Chicken

Hungarian Chicken

Ingredients
2 tbsp vegetable oil
3 chicken thighs, skinned and chopped
2 garlic cloves, crushed
1 tsp cayenne pepper
1 tsp paprika
2 lemons, juice only
3 tbsp white wine
55g/2oz tomato purée
290ml/½ pint cream
1 tomato, diced

Method
1. Preheat a large frying pan and heat the vegetable oil.
2. Add the chicken thighs and sauté until browned.
3. Add the garlic and sauté for 2 minutes.
4. Add the spices. Stir well, sautéing for 2 minutes.
5. Add the lemon juice, white wine and tomato purée. Turn up the heat and leave the liquid to reduce (4-5 minutes).
6. Pour in the cream and simmer for a further 3 minutes.
7. Transfer to a serving plate. Scatter the diced tomato around the plate and serve.

Hungarian Paprikash - Cooking

Hungarian Paprikash - Cooking



Hungarian Paprikash is a delicious dish. I really do not measure, but You can Google for exact receipt amounts. Use Veal or Chicken (for Chicken Paprikash), sour cream, onion, Paprika (which is a roasted ground sweet red pepper), cooking oil, buttered egg noodles. Stir often when simmering. Simmer at least 30 minutes after browning the meat. A 60 or even 90 simmer is even better. Goes great with Merlot.

Music: "Hungarian Rhapsody" (#5 I believe) by Brahms. Processed Midi file from www.archive.org, indicated as being in the Public Domain. (Sorry the video cite the song from Liszt but it is indeed Brahms).

see: http://hungarianvideos.blogspot.com

Chicken paprikash with galushka

Chicken paprika with galushka:

Ingredients for 6 persons:

• 1,5 kg chicken legs
• 2 pcs onions
• 3 pcs tomatoes
• 2 pcs paprika
• 2 spoons flour
• 2 dl sour cream
• salt
• pepper
• paprika powder
• Vegeta
• oil
• water
• 2 pcs eggs
• 0,5 kg flour

Chicken paprika:
Wash and salt the chicken legs. Cut the onion, the tomato and the paprika into pieces. Put some oil in a fry-pan. Add the onion and fry it. Add the spices to the onion expect the paprika powder. Put the tomato and the paprika into the pan. Fry it for a minute and add the paprika powder. Pour 2-3 dl water on it and cover the fry-pan. Braise the chicken legs for an hour. We the meat is ready add some flour and the sour cream, mix it until it is smooth. Serve it with galuschka.

Galuschka:
Put 0,5 kg flour in a bowl. Add some salt and mix them. Add the eggs to the flour and add 2-3 spoons of oil and 2 dl water. Mix them until it is smooth. Tear it into boiling water. When it comes up to the top of the water cook it for a few minutes and take it out from the water

Paprikás Csirke (Chicken Paprikash)

Paprikás Csirke

Hozzávalók (4-6 személyre)

• 1,5 kg bontott csirke
• 2 közepes hagyma
• 2 közepes zöldpaprika
• 1 kicsi paradicsom
• 2 dl tejföl
• 1 dl tejszín
• 8 dkg zsír
• 1 dkg pirospaprika
• 1 csapott evőkanál liszt
• só

A kisebb csirkéket négy, a nagyobbakat nyolc darabba vágd, s az alapos mosás után jól csurgasd le. A felhevített zsíron pirítsd zsemleszínűre az apróra vágott vöröshagymát, majd gyorsan keverd el benne a pirospaprikát és öntsd fel 1/2 dl vízzel. 1-2 perc lassú forralás után tedd bele az összevágott csirkét, sózd meg és a húsokat időnként forgatva fedő nélkül párold. Amikor a hús külseje megfehéredett, add hozzá a feldarabolt zöldpaprika felét és fedő alatt, lassú tűzön párold tovább. A csirkéket időnként forgasd meg (hogy egyenletesen párolódjanak) és ha a lé elfő alóluk, mindig csak nagyon kevés vízzel pótold. Amikor a csirke már majdnem puha, a tejfölből és lisztből készíts habarást, azt szűrd a csirkéhez, majd a tejszínt hozzáadva főzd készre. Tálalás előtt a maradék zöldpaprikával és a szeletekre vágott paradicsommal díszítsd.