Bushias Chicken Paprikash My Moms Recipes

MOM'S CHICKEN PAPRIKA

Steps:

• In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
• Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
• In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

CHICKEN PAPRIKASH

Steps:

• Melt Butter in a large pot or dutch oven.
• Stir in Paprika to butter.
• Sautee the onions in the paprika butter solution, then temporarily remove them.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Brown the chicken in the butter.
• Add the chicken broth, re-add the onions and simmer for one hour, covered.
• After the solution is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
• This meal is exceptionally filling with the Spaetzels.

KAREL'S CHICKEN PAPRIKASH

Steps:

• Heat 1 tablespoon of the oil over medium heat in a large sauté pan. Add the onion and cook, stirring every few minutes, until the onions are nice and brown and the oil has been absorbed. Add the butter and paprika, followed immediately by the 1 1/2 cups water (paprika turns bitter when burned, so be sure to add the water quickly). Add the pepper and salt and turn the heat down to a low simmer.
• Heat a large nonstick pan over high heat. Add the remaining 1 tablespoon oil and slowly place the chicken, one piece at a time, into the pan, being careful not to crowd (cook the chicken in batches if your pan isn't large enough so that the pieces don't overlap). Don't touch the chicken for 4 to 5 minutes, then turn each piece to allow the other side to brown. Once the pieces are brown, transfer them to the sauté pan holding the sauce and simmer for 10 minutes.
• Meanwhile, in a small mixing bowl, combine the flour with the remaining 2 tablespoons water and whisk until smooth. Slowly add the flour mixture to the chicken mixture while gently stirring. Bring just to the boiling point, then turn off the heat. Gently stir in the cream, sour cream, and ajvar. Spoon over the dumplings and serve.

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.