My Mothers Chicken Paprikash Recipes

DUMP-AND-BAKE CHICKEN PAPRIKASH AND NOODLES

Steps:

• Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
• In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream, paprika and salt until smooth and completely combined. Stir in the uncooked noodles, onion, uncooked chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Remove the cover from the dish. Return dish to the oven (uncovered) and bake for for 10 more minutes (or until pasta is tender, chicken is cooked through, and sauce has thickened).
• Give it a good stir, dust with sprinkling of smoked or spicy paprika, and garnish with chopped fresh parsley or dill.

MOM'S CHICKEN PAPRIKA

Steps:

• In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
• Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
• In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

Steps:

• Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
• Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

BUSHIA'S CHICKEN PAPRIKASH (MY MOM'S RECIPE)

Steps:

• 1. Saute diced onion in a stick or less of butter and add aprika when cooking
• 2. Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
• 3. Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
• 4. In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
• 5. Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.

MY MOTHER'S CHICKEN PAPRIKASH

Steps:

• Sprinkle 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper over chicken legs and thighs.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place chicken legs in the Dutch oven, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer legs to a plate. Discard used oil.
• Pour 1 tablespoon olive oil into the hot Dutch oven. Add thighs, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer thighs to a plate. Discard used oil.
• Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the hot Dutch oven. Add bacon; cook until crispy, about 8 minutes. Drain bacon over paper towels on a plate.
• Increase heat to medium and add onion, green bell pepper, celery, and a pinch of salt to the hot Dutch oven. Cook until onion has released its moisture, about 5 minutes. Add minced garlic, paprika, and red pepper flakes. Cook, stirring often, to combine flavors, about 4 minutes more.
• Return chicken legs and thighs to the Dutch oven. Pour in chicken stock to only partially cover chicken so that skin remains crispy. Scrape up the bottom of the pot. Bring to a boil, cover, and reduce heat. Simmer until chicken is no longer pink at the bone and juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from heat and transfer chicken to a plate.
• Whisk sour cream and flour together in a bowl. Add 1 cup of hot chicken stock from the Dutch oven to the sour cream mixture to temper it. Whisk the mixture into the Dutch oven quickly so that the sauce does not clump. Add 1 teaspoon salt and 1/4 teaspoon black pepper.
• Return Dutch oven to medium-high heat and bring to a boil. Boil gently, uncovered, until sauce is thickened slightly, about 5 minutes. Return chicken parts and bacon to the Dutch oven; stir gently to combine.

MY MOTHER'S CHICKEN PAPRIKASH

Steps:

• Sprinkle 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper over chicken legs and thighs.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place chicken legs in the Dutch oven, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer legs to a plate. Discard used oil.
• Pour 1 tablespoon olive oil into the hot Dutch oven. Add thighs, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer thighs to a plate. Discard used oil.
• Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the hot Dutch oven. Add bacon; cook until crispy, about 8 minutes. Drain bacon over paper towels on a plate.
• Increase heat to medium and add onion, green bell pepper, celery, and a pinch of salt to the hot Dutch oven. Cook until onion has released its moisture, about 5 minutes. Add minced garlic, paprika, and red pepper flakes. Cook, stirring often, to combine flavors, about 4 minutes more.
• Return chicken legs and thighs to the Dutch oven. Pour in chicken stock to only partially cover chicken so that skin remains crispy. Scrape up the bottom of the pot. Bring to a boil, cover, and reduce heat. Simmer until chicken is no longer pink at the bone and juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from heat and transfer chicken to a plate.
• Whisk sour cream and flour together in a bowl. Add 1 cup of hot chicken stock from the Dutch oven to the sour cream mixture to temper it. Whisk the mixture into the Dutch oven quickly so that the sauce does not clump. Add 1 teaspoon salt and 1/4 teaspoon black pepper.
• Return Dutch oven to medium-high heat and bring to a boil. Boil gently, uncovered, until sauce is thickened slightly, about 5 minutes. Return chicken parts and bacon to the Dutch oven; stir gently to combine.