Hungarian Chicken Paprikash–

Source : Wash And Dry The Chicken Pieces - As Mentioned Before In Other Recipes Washing Chicken Can Be More Deadly Than Not Watching It As The Splashed Water Can...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 29, 2021

Step:

  1. Wash and dry the chicken pieces - as mentioned before in other recipes washing chicken can be more deadly than not watching it as the splashed water can contain bacteria, the heat of the cooking will kill the bacteria -

  2. Make stock with the backs, neck is, wingtips, gizzards and hearts - don't use the liver that this dish - place the pieces into a small saucepan cover with water and add 1/2 teaspoon of salt. Gently bring to a simmer, partially covered and cook slowly for one hour.

  3. Heat the chicken fat or oil in a heavy bottomed frying pan and sauté the onion until the pieces turn translucent.

  4. Add the chicken pieces a few at a time, and sauté briefly until yellow on all sides. Do not brown the chicken or cook it long enough on the surface to get hard.

  5. As the pieces are done put them in a side dish and keep them warm.

  6. When they are all done for a half a cup of chicken stock into the frying pan, scrape up any bits sticking to the bottom and stir in 1 teaspoon of salt and the paprika.

  7. Arrange the chicken pieces in a deep heavy bottomed pot large enough to hold them all, place the breasts and thighs on the bottom, the legs and wings on the top. Pour on the sauce from the frying pan and as much chicken stock is necessary to bring the cooking liquid to the halfway mark.

  8. Lay the green pepper strips and tomatoes on top of the chicken and cover, simmer for 15 minutes.

  9. After 15 minutes, rearrange the chicken and put the cover back on, then simmer for another 15 minutes, or until the chicken is cooked through. Thermometer inserted into the thickest part should read 180C

  10. Remove from the heat and allow to cool.

  11. Skim off most of the grease, leaving some.

  12. Mix 2 tablespoons of chicken sauce into the sour cream and very slowly pour the mixture back into the sauce

  13. Taste the seasoning

  14. Just before serving, bring the public cash back to the simmer and cook on a very low heat for 2 to 3 minutes.

  15. To serve give each person a piece of chicken of their choice dark or light, with a generous helping of galushka (see recipe) and spoon "a little of sauce over both".

  16. Put the rest of the sauce in a sauce pot, and leave on the table

  17. Serve with galushka and cucumber salad - see recipes


Ingredients

  1. 2 small 2 1/2 pound chickens, cut into 8 pieces
  2. to taste Salt
  3. About 1/4 cup chicken's fat or cooking oil
  4. 1 large onion finely chopped
  5. 2 teaspoons Hungarian paprika
  6. 1 medium green pepper cut into 1 1/2 inch strips
  7. 3 small peeled tomatoes - canned are best due to its moistness
  8. 1/2 cup sour cream at room temperature
  9. Hungarian galushka (see recipe)

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