2 Large onions
(diced)
1/2 cup grape seed oil
1 Green Bell Pepper
(cleaned and quartered)
2 tablespoons
Hungarian Paprika
1 small tomato
(peeled and diced)
10-15 Skinless Chicken Thighs (bone
in)
5-10 Chicken Breasts
(cut in half)
4 cups water
(Approximately)
2 TSP Salt
DIRECTIONS:
1.Heat grape seed oil and sauté onions on medium heat for
approximately 10 minutes or until soft and translucent
2.Add paprika and stir for approximately 20 seconds (Be careful
not to burn paprika)
3.Add 4 cups of water, diced tomatoes and
salt
4.Simmer on medium heat for approx. 20 minutes (Stir
occasionally) Sometimes I cover with lid to speed up the softening of the
onions.
5.Remove pot from burner and tip to one side. Blend
mixture with hand-held shake blender until smooth and creamy
6.Bring to a slow boil and add chicken thighs
(breasts can be added after about 15 minutes because they cook faster and lose
their moisture if they are overcooked. There should be just enough
water to almost cover the chicken.
7.Gently stir Paprikash every once in a while to distribute chicken
evenly in pot and to submerge chicken that may be partially exposed above
sauce line.
8.When chicken is cooked through, taste broth and add salt
if needed (should be cooked through within 25 to 30 minutes from the time the chicken is added to pot) When Cooked through, remove pot from heat source to prevent overcooking chicken. Prop lid
open with a wooden spoon.
Saute onions till soft and translucent |
Find good source for Hungarian Paprika |
Be careful to saute but not burn Paprika or it will turn bitter. Lower heat and saute 20 seconds. Add Water and diced tomato. |
..
Blend sauce with hand held shake blender |
Make sure onions and tomato are soft enough so sauce will blend smooth |
Add thighs (if you are using a whole cut-up fryer, add all pieces except breast) Add green pepper. Cook approx 20 minutes and then add breasts and cook for another 15 to 20 minutes. |
When chicken is cooked through remove from heat and prop lid |
Remove from heat source and let steam escape. It is better to reheat than to keep hot for long period. Overcooked chicken loses moisture. |
Dumplings
INGRDIENTS:
3 Cups All Purpose Flour
3 TSP Salt
3 Eggs
1 1/2 Cups Water
DIRECTIONS:
1.Mix flour and salt in mixing bowl
2.Make well in center of flour and add eggs and 1 cup of
water.
3.When water is boiling, mix ingredients with large spoon
till well mixed
4.Spoon half dough mixture onto dumpling grater and
quickly grate over boiling water.
5.Repeat and allow dumplings to boil until water begins to
foam and dumplings begin to rise. Stir to keep water from over flowing allowing
dumplings to rise/swell a few times. stir and lower heat it necessary to keep from overflowing. Should swell about 3 or four times before straining.
6.Strain and rinse immediately with cold water.
7.Serve!!
NOTE: The faster the
dumplings get grated, the smaller they will be. It is better to reheat
dumplings by running hot water over them in strainer (sieve) rather than placing them in the oven
or microwave.
Add half TSP salt and a dash of grapeseed oil to boiling water. |
Use flat wooden spoon to grate dough through holes in dumpling grater. |
Stir dumplings once or twice while grating to keep them from clumping together. |
The faster you grate, the smaller the dumplings will be. I like them small. |
Dumplings should swell like this a few times. When you stir it, it will settle down. Do NOT leave this unattended or you will have a sticky mess all over your stove. |
Cool Completely with cold running water, using a spoon to stir the cold water throughout the dumplings. If you leave center of dumplings hot, they may clump together. |
Dumplings are best when they are first done. To reheat, just run them under hot water in sieve. |
Steamed red potato wedges are very yummy with the Paprikash |
Jó étvágyat!! |
Looks AMAZING Mary! I can't wait to try it!
ReplyDeleteWell this is the first meal i followed to the letter and its turned out great. Thank you Mary for the pictures as well. Can't wait for more wonderful Hungarian receipts. Thank you
ReplyDeleteThe chicken Paprikash and dumplings are very delicious and it isn't very difficult to make. Thank you Marika for sharing this great recipes and teaching me how to make this tasty dish.
ReplyDeleteThanks for sharing your day with me yesterday Victoria! Such fun cooking together.
ReplyDeleteHands on experience with the process of cooking a dish is so much easier than trying to follow a recipe for the first time.
Looking forward to our date to make some yummy Beef Goulash! <3