Chicken Paprikash

So, we haven’t posted anything for a couple of weeks now and we are starting to get some questions about when we will be posting next. This is my favourite childhood meal that my mom would always make and until I started dating Brianna, I didn’t realize that anybody knew what the #$@& paprikash is. This is the Lisy version. The Veres version of chicken paprikash is very different from this (more ingredients, served with a different type of noodle), and in my own unbiased opinion, almost as good as the Lisy version. This is an excellent meal in the winter time, served over rice, noodles, or spatzle, and just like our curry recipe, it gets better after a couple of days in the fridge.

Chicken Paprikash (Lisy Style)

2 1/2 pounds of Chicken (use your favourite cuts, I like to use only dark meat, and try to use bone in whether or not you leave the skin on is up to you but I find this adds a lot more flavour then all skinless boneless cuts)

1 1/2 cups of diced yellow onion

2 tbsp. butter

vegetable oil

2 heaped tbsp. sweet Hungarian paprika (get the good stuff! see picture below)

2 or 3 dried chilies

2 cups of chicken stock

2 tsp. of flour

1/2 cup sour cream or natural yogurt

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Using a heavy bottomed pot such as a dutch oven, begin by frying the chicken pieces in some vegetable oil on medium high heat until it is nicely browned (this is where it is nice to have a few pieces with the skin and bone in because it adds flavour to the sauce later). Remove the pieces from the pan and place them on a plate to rest. Add the butter the the rendered fat and vegetable oil that is in the pot and add the onions, turning the pot down to medium heat. Let the onions simmer for approximately 10 minutes until they become transparent, and slightly coloured. Add the paprika, mixing it in with the onions and cook for about one minute. Add the chicken back to the pot, and add the chicken stock. Season with salt and pepper, and add the dried chilies. As an alternative to the dried chilies, you can add 1/2 a tbsp. of hungarian hot paprika if you like. Bring the pot to a boil before turning it down to a simmer for at least one hour, until the chicken is tender and cooked.

Once the chicken is almost done cooking, mix the sour cream or yogurt with the flour in a large bowl, making sure to leave some room to add some broth from the paprikash. Using a laddle, mix some of the broth from the pot in with the sour cream/yogurt mixture. When this is completely combined, add all of it back into the pot and stir. Season to taste with salt and pepper.

I prefer to eat this with a small bite sized noodle such as macaroni or orzo, but it is best served with spatzle if you have the time to make it.

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Enjoy!

Patrick

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One thought on “Chicken Paprikash

  1. Amazing! Delicious! Outstanding! We had your Chicken Paprikas for dinner this evening, complete with Spaetzle, and the only negative thing is that there were hardly any leftovers. Thanks for sharing!!

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