Chicken Paprikash
Hungarian Paprikas Csirkeporkolt Paradicsommal
Kuritsa S Paprikoy (chicken Paprikash)
Veal, Lamb Or Chicken Paprikas (paprikash)
-= Exported from BigOven =-
Chicken Paprikash
Serving Size: 1
2 tablespoon Olive Oil
2/3 cup Onion ; chopped
1/4 cup Paprika ; Hungarian
Chicken
3/4 cup Chicken Stock
2 Green Pepper ; thinly sliced
3 Tomato ; peeled chunked
1/2 cup Sour Cream
1 tablespoon Flour ; white
Salt
Pepper
Saute onions in olive oil in a large pot over low heat till
onions are translucent. Add paprika and 1/3 of the chicken
broth, stir till smooth. Cook 5 more minutes. Stir in the
green peppers, tomatoes, and chicken; cover and simmer 35
minutes. When chicken is cooked, remove it from the pot and
keep warm. Mix the flour with the sour cream, add to the
cooking liquid, stir till well blended. Add the rest of the
chicken stock, stir well, and cook 5 minutes. Salt and
pepper sauce to taste, spoon over chicken, serve.
Per Serving (excluding unknown items): 4799 Calories; 463g Fat
(84.9% calories from fat); 28g Protein; 158g Carbohydrate;
20g Dietary Fiber; 51mg Cholesterol; 1725mg Sodium.
Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 7 1/2
Vegetable; 1/2 Non-Fat Milk; 92 Fat.
-= Exported from BigOven =-
Hungarian Paprikas Csirkeporkolt Paradicsommal
Serving Size: 6
Categories: Poultry, Stew
2 Onions chopped
4 tablespoon Shortening ; corn oil or Lard
3 tablespoon Hungarian paprika
2 teaspoons Sugar ; do not omit
1/8 teaspoon Black pepper or whole peppercorns
1 Bay leaf
2 teaspoons Salt
5 pounds Chicken disjointed ; use legs Thighs Best ; flavor
1 large Can of crushed tomatoes
2 cups Water
2 tablespoon Flour
2 tablespoon Butter
1/2 pint Sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10
minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and
let simmer slowly until it is tender. It will smell wonderful! To
thicken gravy, mix into a paste 2 Tbsp soft butter with 2 Tbsp flour and
stir into the stew liquid. Cook a few minutes until the liquid
thickens. Serve with dumplings or wide noodles. Top each serving with
sour cream. Chicken appears in Hungarian cookery often but it is
never boring because there are so many ways to serve it. Authentic
Chicken Paprikas never has tomatoes in it. Chicken Paprika Stew does.
Make plenty of dumplings to go with it. It is so good. June Meyer.
Per Serving (excluding unknown items): 505 Calories; 39g Fat (69.1%
calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 100mg
Cholesterol; 1046mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk;
7 1/2 Fat.
-= Exported from BigOven =-
Kuritsa S Paprikoy (chicken Paprikash)
Serving Size: 6
2 tablespoon Butter ; sweet
1 Onion ; large chopped
3 tablespoon Paprika
3 tablespoon Oil
1 Chicken ; 4 lb
1 Pepper ; green bell
1 Pepper ; red bell
4 Tomato ; large
Salt
Pepper
1/4 teaspoon Marjoram
1 cup Chicken stock
2 tablespoon Sour cream
3 tablespoon Cream ; heavy
1 tablespoon Parsley ; fresh
Melt the butter in a large Dutch oven over medium-low heat. Add the
onion and saute , stirring occasionally, until softened; about 5
minutes. Add the paprika and stir until the onions turn reddish brown.
In a large skillet, heat the oil over medium heat until it sizzles.
Brown the chicken on all sides. Drain on a paper towel. Transfer the
chicken to the Dutch oven with the onions. Add the peppers and cook
over medium heat, stirring, for five minutes. Stir in the tomatoes, salt
and pepper, marjoram, and the stock, then reduce the heat to low, cover
the pot tightly, and simmer until the chicken is very tender; about 40
minutes. Meanwhile, in a small bowl, whisk together the sour cream and
heavy cream. With a slotted spoon, transfer the chicken to a heated
platter. Whisk a little of the hot sauce into the sour cream mixture,
then add the mixture to the sauce in the Dutch oven. Reduce over high
heat until slightly thickened. Serve the chicken with the sauce spooned
over it, sprinkled with a little paprika and parsley.
Please to the Table von Bremzen & Welchman
From: Don Houston
Per Serving (excluding unknown items): 1142 Calories; 126g Fat (97.1%
calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 25
-= Exported from BigOven =-
Veal, Lamb Or Chicken Paprikas (paprikash)
Serving Size: 6
-1 kilogram Veal or lamb -=OR= 2 kg Chicken ; cut up
90 grams Lard
500 grams Onions
Salt
Garlic ; optional
25 grams Paprika
3 Green paprikas
3 Tomatoes
500 mililiters Sour cream -=OR= 500 ml
Heavy
Cream
Heat the lard. Fry the finely chopped onions a golden-brown, add the
paprika and (if desired) a minute quantity of garlic. Cut the meat into
dice and stew with these ingredients over a quick fire till the water
has evaporated. Then add sliced green paprikas and tomatoes. Stew till
the meat is tender. Stir a little flour into the sour cream, add it to
the meat and bring to boil again. Serve with galushka (see recipe No.
9), or boiled potatoes. The flavour is more delicate If sweet cream is
used instead of sour.
Recipe Karoly Gundel "Hungarian Cookery Book"
Per Serving (excluding unknown items): 188 Calories; 16g Fat (72.3%
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 14mg
Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 3 Fat.
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