© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: ravinwulf
½ cup onion, finely chopped
¼ cup shortening or bacon grease
1 teaspoon salt, or to taste
1 tablespoon Hungarian paprika, good quality, fresh!
½ teaspoon black pepper
1 roasting chicken, about 3 ½ pounds, cut in pieces
1 ½ cups water
1 cup sour cream
Sauté onions in shortening until tender but not brown. Combine salt, paprika, and black pepper and stir into the onions. Add chicken and fry until all sides are browned slightly. Add water and cover pan. Cook slowly 1 ½ hours or until chicken is tender. Toward the end of the chicken cooking time, make galuska. Remove chicken from the skillet and blend sour cream into the liquid in the skillet. Put galuska into the sauce and serve hot with the chicken.
3 large eggs, well beaten
6 ½ cups water
2 ½ cups flour, all-purpose; sifted
3 teaspoons salt
Mix eggs, ½ cup water, flour, and 2 teaspoons salt and beat until dough is smooth. Pour remaining 6 cups water and 1 teaspoon salt into a large pot, and bring to a boil. Spoon batter into boiling water, 1 teaspoon at a time, and boil 10 minutes. Drain and serve under gulyas or paprikash.
Note: Do not skimp on the paprika — it's the heart of this dish and cheap or stale paprika just won't cut it. Use a good Hungarian import and make sure it's fresh.
This is my tried-and-true chicken paprikash recipe. I do make one modification though. I always use boneless breasts instead of the cut-up chicken this recipe calls for partly because my family prefers white meat anyway and I hate to have the leftover legs hanging around in the fridge and partly because the sauce (which is the best part)
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Do not skimp on the paprika — it's the heart of this dish and cheap or stale paprika just won't cut it. Use a good Hungarian import and make sure it's fresh.