Hungry for Hungarian - Making Chicken Paprikash

[kevin313]

This is a favorite dish of ours - especially good on cold January evenings in Michigan!

<iframe width="640" height="360" src="" frameborder="0" allowfullscreen></iframe>

http://cavalcadeoffood.blogspot.com/2013/01/hungry-for-hungarian-making-chicken.html

 

[fido]

I've not seen that here but I don't eat out much anyway. I will have to make it some time. I don't think they sell boneless thighs here or do you bone them yourself?

 

[franksdad]

Wow!

That looks good!  It's suppose to be cold here in the foothills with possible snow in the mountians this weekend.  I'll be making this Saturday night for supper.  I may have to "Southernize" it just a bit!  Thank you.  Jim

 

[firedome]

Yummm!

me too! just printed out the recipe! Thanks Kevin!!

Another one I'd like to learn to make is Hungarian Goulash... maybe a good one for a future episode of "Cavalcade of Food" ?

Now I gotta go eat lunch... I should know better than to watch these at noontime!!

 

[norgeway]

YUMMM

This looks good.

 

[perc-o-prince]

Yum! And did I hear spaetzle's, Kevin? Rich just made some for New Year's Eve. Those would have been great with this to hold on to that yummy-looking sauce!!

Chuck

 

[revvinkevin]

 

 

I can't wait until I get back home and can watch the video!

 

I've made this a few times and have come across variations in recipes.  

 

I'm looking forward to seeing how you do it Kevin!

 

Kevin

 

[redcarpetdrew]

'Southernize it...'

That should be interesting. Thank goodness boneless Slim Jim's are easy to come by... LOL!

Seriously, that looks really good. What other variations have you come across, Kevin?

RCD

 

[firedome]

For the traditionalists...

how would the "long version" have differed?

 

[kevin313]

Phil - it's interesting that this dish isn't popular in Hungary! All the Hungarian restaurants here (in Detroit) feature this as a "house special!" Boneless, skinless chicken thighs are easily available in the markets here. It wasn't always that way, but they have become a popular cut of chicken the last few years.

Roger - a more traditional version of this dish takes longer. You use whole chicken pieces - breast, leg and thigh. It starts the same by browning the chicken in butter, but then when you make the tomato sauce you put the browned chicken pieces back in (because they are not cooked through at this point), cover and simmer for a couple of hours. Then you remove the chicken, add the sour cream at the end (so it doesn't curdle) and put the sauce and chicken back together. The chicken falls off the bone...really delicous! The bones and skin add a lot of extra flavor, but the trade-off is that it takes longer. It is also served over spaetzle, a small dumpling that is made by forcing the dough through small holes over a pot of boiling water. These are also a lot of extra work to make, but so yummy with this dish.

 

[kevin313]

I'm very interested in the "southernized" version!!

 

[washer111]

WOW!

<span style="font-family: 'book antiqua', palatino;">I've just had this for dinner... Its amazing. Its got a sweet, but slightly spicy flavour from the Sour Cream & Paprika. The tomatoes and onion just top it all off. </span>

 

<span style="font-family: 'book antiqua', palatino;">I'm afraid this is a winner in my books - I've got lunch for tomorrow too (and a near Bob-Load<span style="font-size: 15px; line-height: 22px;">® to unstack from the dishwasher in around 70 minutes time)</span> </span>

 

[bajaespuma]

Did someone say "spaetzle"? indeed

I just made some the other day and although they were delicious, my "scrape and poach" technique left a lot to be desired. I used the traditional method of loading the spaetzle dough onto a wooden cutting board and using a kitchen knife to "plane" strips of the wet dough into the boiling pot to poach. Instead of delicate little squiggles of spaetzle, I ended up with things that were more the size and shape of Banana Slugs. Anybody got any tips for me besides practice? I know there are spaetzle gizmos that squirt or extrude the dough into the water, but I wanted to do it old-time style.

 

I was introduced to spaetzle by an old Bird's Eye frozen green beans with bacon and spaetzle in the Sixties. I used to love that stuff.

 

[kevin313]

washer111 - glad it came out well for you! This has always been a favorite with us.

Ken - I went to the dollar store and bought two foil pans (the kind you might make lasagna in or a casserole). One pan alone isn't very sturdy, so two seemed better.

Then, with the two pans nested in one another, I poked a series of holes in the bottom about the radius of a pencil. I found a pot that was narrower than the foil pan, and used it for the boiling water.

Then I put my spaetzle dough in the foil pan and using a flexible spatula, went back and forth forcing the dough through the holes as they dropped into the boiling (salted) water. You have to work fast and put a little dough in at a time because the bottom of the pan gets hot from the steam and it will cook the dough before you can get it through the holes. But this seemed to work well and when it was done I could just toss the foil pan in the trash.

 

[franksdad]

I'm very interested in the "southernized" versio

I haven't figured that part out yet!  Jim

 

[firedome]

Spaezle is a big German thing...

my wife has family in Dresden & Stuttgart, it's found on virtually every menu and in every house over there... and great with Weinerschnitzle!

Thanks for the "long version" Kevin!