Termyn8or
Well-Known Member
This is loosely based on chicken paprikash, the Hungarian dish, but it is modified significantly. As usual amounts are approximate. this is for one chicken and it scales up just fine.
One chicken, medium or bigger.
Sweet Hungarian paprika. (can whatever)
Hot (smoked) Hungarian paprika. (can)
2 onions unless huge.
1 Garlic.
1 pound plus butter.
Flour or cornstarch.
Have a 16 oz. container of sour cream.
Process; (hours)
Cut up the chicken. Do not butcher it properly, cut it every which way, the limbs off, cut through the bones, cut through the backbone. Expose the marrow.
Mix the two paprikas and put them in a bowl suited for dredging the chicken pieces, do so and then fry them in the butter. Don't be shy, Put a stick of butter in every time.
Fry them until they are a nice dark maroon color. Once done they go in the big pot.
When the butter turns brown, remove it to a bowl and replace it with new.
Strain the used butter and put it in a fry pan and fry the onion and garlic with it, all cut up of course. When the onion and garlic are really soft they can be turned off. I try to cover tings that will sit for a bit.
Once all the chicken is in the pot commence boiling - FOR NO MORE THAN 55 MINUTES. Once it boils look at the clock, do not overboil it. Take the chicken out of the pot and strain the resultant broth.
Then the reduction process begins. Put in the onions, garlic and buttter from the fry pan. You had enough water to cover the chicken, and it is going down. i usually reduce it down to 33% to 50%, that gives it that strong chicken flavor, with the paprika of course.
You have been separating the meat from the chicken bones of course, put it in a sealed container. (it dries out fast)
Once the broth has reduced and is pretty much stock now, it is time to thicken it. Flour or cornstarch, whatever you prefer.
Of course you have to make the dumplings, but that is in another thread.
When you eat this, only put the sour cream in what you are going to eat. Many put some away, freeze it or whatever, but still don't put that sour cream in, and don't use the microwave. Use a pan and as it heats gradually put the sour cream in when it is comfortable to the touch.
And then, well whatever the Hungarian word for mangia, do that.
T
One chicken, medium or bigger.
Sweet Hungarian paprika. (can whatever)
Hot (smoked) Hungarian paprika. (can)
2 onions unless huge.
1 Garlic.
1 pound plus butter.
Flour or cornstarch.
Have a 16 oz. container of sour cream.
Process; (hours)
Cut up the chicken. Do not butcher it properly, cut it every which way, the limbs off, cut through the bones, cut through the backbone. Expose the marrow.
Mix the two paprikas and put them in a bowl suited for dredging the chicken pieces, do so and then fry them in the butter. Don't be shy, Put a stick of butter in every time.
Fry them until they are a nice dark maroon color. Once done they go in the big pot.
When the butter turns brown, remove it to a bowl and replace it with new.
Strain the used butter and put it in a fry pan and fry the onion and garlic with it, all cut up of course. When the onion and garlic are really soft they can be turned off. I try to cover tings that will sit for a bit.
Once all the chicken is in the pot commence boiling - FOR NO MORE THAN 55 MINUTES. Once it boils look at the clock, do not overboil it. Take the chicken out of the pot and strain the resultant broth.
Then the reduction process begins. Put in the onions, garlic and buttter from the fry pan. You had enough water to cover the chicken, and it is going down. i usually reduce it down to 33% to 50%, that gives it that strong chicken flavor, with the paprika of course.
You have been separating the meat from the chicken bones of course, put it in a sealed container. (it dries out fast)
Once the broth has reduced and is pretty much stock now, it is time to thicken it. Flour or cornstarch, whatever you prefer.
Of course you have to make the dumplings, but that is in another thread.
When you eat this, only put the sour cream in what you are going to eat. Many put some away, freeze it or whatever, but still don't put that sour cream in, and don't use the microwave. Use a pan and as it heats gradually put the sour cream in when it is comfortable to the touch.
And then, well whatever the Hungarian word for mangia, do that.
T