AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH RECIPES

Steps:

• In a large pot, heat the oil and sauté the onion until translucent.
• Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
• Cook until the mushrooms are just softened.
• Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
• Stir and add the chicken thighs and mix.
• Add the tomatoes and enough stock to mostly cover the chicken.
• Cover and simmer slowly for approximately 45 minutes.
• The chicken should be falling off the bone, very tender.
• Remove the chicken to a deep serving plate that has been warmed.
• Reduce the stock a bit if it looks like it will be too much sauce.
• Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
• Heat until hot, but Do Not Boil.
• Pour the sauce over the chicken, and serve over buttered egg noodles.
• Miscellaneous Notes:.
• Use 8 thighs if very large. "Bone in" is great.
• Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don’t add salt until the end, after you taste) and low-fat sour cream.
• The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

Steps:

• Combine flour, 2 tbsp paprika, salt and pepper.
• Dredge chicken pieces in flour mixture.
• Reserve left over flour.
• Add oil to large dutch oven.
• Heat oil over medium high heat.
• Add chicken and brown on both sides, about 10 minutes.
• Remove chicken from pot.
• Add little oil to pot (if bottom appears to be too dry).
• Add onion, red pepper, 1 tbsp paprika, and salt.
• Saute until onion is tender, about 2 minutes.
• Return chicken to pot, and add enough chicken broth to cover.
• Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
• Remove from heat and let paprikash cool down.
• Combine reserved flour and 1/2 cup sour cream.
• Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
• Add mixture to pot, stirring constantly.
• Simmer 5 minutes.
• Let cool down again and add remaining sour cream, stirring constantly.
• Sauce should be a very pale orange color (almost white).
• Cook about 1 minute until heated.
• Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.