Paprika. If you are like me, it is ever-present in my spice rack, but rarely used for anything other than the occasional colorful garnish atop deviled eggs or potato salad. So who would imagine it as the undeniable STAR of the show? This dish is proof-positive that paprika not only has a distinctive flavor, but a flavor that will surprise and delight your palate with the rich subtle smokiness -- and the unexpected kick -- it brings to this classic Old World chicken dish.
HUNGARIAN CHICKEN PAPRIKASH
8 servings
3 tablespoons olive oil
3 pounds skinless chicken breast halves, drumsticks and/or thighs (in any combination; your choice)
1/2 cup all-purpose flour
3 T. "Szeged" or "Kalocsza" brand Sweet Hungarian Paprika
3 pounds skinless chicken breast halves, drumsticks and/or thighs (in any combination; your choice)
1/2 cup all-purpose flour
3 T. "Szeged" or "Kalocsza" brand Sweet Hungarian Paprika
1 tsp. "Szeged" brand Hot Hungarian Paprika (or 1/4" tsp. cayenne pepper)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 large onion, peeled & diced
1 additional T. Sweet Hungarian Paprika
4 cups defatted chicken stock
1 T. chicken bouillon ("Better Than Bouillon" soup base)
1 cup sour cream
1/3 cup water
16 ounces fresh-frozen homestyle egg noodles ("Reames" brand, in the freezer case) or 8 oz. dry 'Kluski' egg noodles
1/2 tsp. ground black pepper
1 large onion, peeled & diced
1 additional T. Sweet Hungarian Paprika
4 cups defatted chicken stock
1 T. chicken bouillon ("Better Than Bouillon" soup base)
1 cup sour cream
1/3 cup water
16 ounces fresh-frozen homestyle egg noodles ("Reames" brand, in the freezer case) or 8 oz. dry 'Kluski' egg noodles
Heat the olive oil over medium heat in a large skillet (12") or dutch oven.
Cut the breast pieces into smaller serving-size portions. Measure the flour, paprika, salt and black pepper into a shallow bowl, mix well, then dredge each piece of chicken through it to coat thoroughly. Keep the rest of the seasoned flour for later; do not discard.
Brown the chicken pieces over medium heat in the hot oil for about 10 minutes, turning as needed. Remove the chicken to a plate. Don't worry about the chicken not being done; you'll be putting it back into the pan soon. Reduce the heat to medium-low. Add the chopped onion and the other 1 tbsp of paprika, and saute until the onion is softened and translucent. Add a bit more oil if the pan seems too dry.
Add the chicken broth and stir or whisk gently to deglaze the pan. Return the chicken pieces to the pan. There should be enough broth to almost cover the pieces.
Reduce heat, cover, and simmer for about 30 minutes. While the chicken is cooking, put the sour cream and water into a small bowl and stir until smooth. Then whisk in the seasoned flour you saved earlier, whisking thoroughly until well-blended and smooth.
Cook the egg noodles per package directions. You can make your own noodles or buy them. Look for "kluski" or other "homestyle" egg noodles, which are thick and hearty medium-width noodles that cook up tender yet firm. They are perfect with this dish. You could also substitute spaetzle noodles, also cooked per package directions. I have even used seashell macaroni, and they work fine, so don't worry if you can't find the thick homestyle egg noodles.
Once the chicken is cooked, pull the pot off the heat. Once again, remove the chicken pieces and set them aside. Take a couple of large spoonfuls of the hot cooking liquid to the bowl with the sour cream and whisk in. This warms the sour cream and flour so it doesn't lump. Then add all of the sour cream mix back to the pot, whisking gently to blend. Put the pan back on the burner, on medium-low, and let it start to bubble. Transfer the chicken back to the pot.
At this point, taste the sauce and adjust the seasonings to your taste; more salt may be needed. If you like a spicier dish, add a bit more Hot Paprika (or cayenne pepper) at this time. Stir well. Cover and simmer gently for about 5 minutes, stirring occasionally. Remove from heat.
By now, your noodles should be ready. Drain well. Spoon up a bed of noodles to each plate, then top with a piece or two of chicken and a generous portion of sauce. Sweet & Sour Red Cabbage and a crisp green salad will round out the meal.
Cut the breast pieces into smaller serving-size portions. Measure the flour, paprika, salt and black pepper into a shallow bowl, mix well, then dredge each piece of chicken through it to coat thoroughly. Keep the rest of the seasoned flour for later; do not discard.
Brown the chicken pieces over medium heat in the hot oil for about 10 minutes, turning as needed. Remove the chicken to a plate. Don't worry about the chicken not being done; you'll be putting it back into the pan soon. Reduce the heat to medium-low. Add the chopped onion and the other 1 tbsp of paprika, and saute until the onion is softened and translucent. Add a bit more oil if the pan seems too dry.
Add the chicken broth and stir or whisk gently to deglaze the pan. Return the chicken pieces to the pan. There should be enough broth to almost cover the pieces.
Reduce heat, cover, and simmer for about 30 minutes. While the chicken is cooking, put the sour cream and water into a small bowl and stir until smooth. Then whisk in the seasoned flour you saved earlier, whisking thoroughly until well-blended and smooth.
Cook the egg noodles per package directions. You can make your own noodles or buy them. Look for "kluski" or other "homestyle" egg noodles, which are thick and hearty medium-width noodles that cook up tender yet firm. They are perfect with this dish. You could also substitute spaetzle noodles, also cooked per package directions. I have even used seashell macaroni, and they work fine, so don't worry if you can't find the thick homestyle egg noodles.
Once the chicken is cooked, pull the pot off the heat. Once again, remove the chicken pieces and set them aside. Take a couple of large spoonfuls of the hot cooking liquid to the bowl with the sour cream and whisk in. This warms the sour cream and flour so it doesn't lump. Then add all of the sour cream mix back to the pot, whisking gently to blend. Put the pan back on the burner, on medium-low, and let it start to bubble. Transfer the chicken back to the pot.
At this point, taste the sauce and adjust the seasonings to your taste; more salt may be needed. If you like a spicier dish, add a bit more Hot Paprika (or cayenne pepper) at this time. Stir well. Cover and simmer gently for about 5 minutes, stirring occasionally. Remove from heat.
By now, your noodles should be ready. Drain well. Spoon up a bed of noodles to each plate, then top with a piece or two of chicken and a generous portion of sauce. Sweet & Sour Red Cabbage and a crisp green salad will round out the meal.
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