Poultry Essentials Kickin Chickin Paprikash Recipes

POULTRY ESSENTIALS: KICKIN' CHICKIN' PAPRIKASH

Steps:

• PREP/PREPARE
• You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
• The Chicken I will let you pick your own chicken, thighs, breasts, legs, bone-in, boneless, skin on, naked, whole or diced... up to you. Whatever you choose, you will need about a pound. I sautéed, two good sized chicken breasts with some butter, salt, and pepper, then diced them. My suggestion is that since the chicken is going into the sauce and cook for a bit, you do not want overcook it at the start. My chicken had the slightest hint of pink, but after 5-minutes in the sauce it was completely cooked through, tender and juicy.
• Gather your ingredients (mise en place).
• Cook up the chicken, then remove from the skillet and reserve.
• Add the butter and oil to the skillet and set the temp to medium.
• When the butter melts, add the chopped onions.
• Cook until the onions soften, but not brown, about 4 - 5 minutes.
• Add the garlic and stir until fragrant, about 60 seconds.
• Add the paprika and flour.
• Then stir to thoroughly coat the onions. Continue stirring for an additional 2 - 3 minutes.
• Add the tomatoes and chicken stock.
• Stir and slowly simmer until the sauce begins to thicken, about 8 - 10 minutes.
• Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 - 8 minutes.
• Add the sour cream and stir to combine.
• PLATE/PRESENT
• Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
• Keep the faith, and keep cooking.

CHICKEN PAPRIKASH

Steps:

• Combine the carrots, sweet paprika, bouillon, butter, smoked paprika, garlic powder, onion powder, bay leaves, celery, 1 1/2 tablespoons salt and 1 tablespoon pepper in a medium stockpot. Heat over medium heat, stirring, until the butter is melted and the vegetables are beginning to sweat, 2 to 3 minutes. Add the chicken, browning liquid and 2 1/2 quarts water. Bring to a boil, then reduce the heat to low and simmer until the chicken is falling apart, about 1 hour.
• Pick out the bay leaves, then stir the pot, to break up the chicken. Add the sour cream and stir thoroughly. Slowly add the flour slurry, stirring constantly, until the raw flour taste is gone and the stew has thickened, about 5 minutes.
• Serve over dumplings.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.