Chicken Paprikash Recipe With Potatoes

CHICKEN PAPRIKASH RECIPE WITH POTATOES

Steps:

• Chop onion and garlic nicely and fry them on some lard or oil until translucent.
• Cut carrots into small pieces and add them to the same pot.
• Cut the chicken into small or medium sized pieces and add them once the onions and carrots are soft enough.
• Add some salt and pepper to the chicken, and if you like, you can add some chicken seasoning mix.
• Cut potatoes into small pieces and add them into the pot together with water. Water should cover all ingredients.
• Cook paprikash at low to medium heat for up to 2 hours or at least 90 minutes. You will probably need to add more water during cooking, until the potatoes are cooked well.
• You can immediately add all the spices, including salt, pepper, hot and sweet paprika, basil or parsley.
• In a cup of cold water, add a full tablespoon of flour or cornstarch. Mix it well and then add it to the pot. Stir paprikash occasionally and if it is not red enough add more paprika.
• Paprikash is ready when the potatoes are cooked enough and the liquid is thick.

ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Combine the olives, lemon zest and garlic in a small bowl. Set aside.
• Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
• Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
• Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
• Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
• Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

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.