Hairy Bikers Chicken Paprikas Recipes

HAIRY BIKERS' CHICKEN PAPRIKAS

Steps:

• Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
• In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
• Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
• Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
• When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

HAIRY BIKERS' CHICKEN PAPRIKAS RECIPE

Steps:

• Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
• In the same pan, sweat the onions and garlic for about 5 mins. Add the paprika, then the flour, and stir till blended. Don't burn it!
• Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
• Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour. When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

CHICKEN PAPRIKA

Steps:

• Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side. To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about one hour. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.

CHICKEN PAPRIKAS

Steps:

• Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. Sauté the paprika for about 1 minute and add the onions. Sauté for a few minutes and add the remaining ingredients, except the thickening, to the pot. Bring to a simmer and cool, covered, for about 45 minutes to one hour or until all is tender. Remove the chicken pieces and set aside.
• Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir while it thickens. Return the chicken to the pot and restore the heat.
• Serve over Hungarian Dumplings.
• NOTE: for a very delicious Veal Paprikas, use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.

BEEF PAPRIKAS

Steps:

• Melt 2 T butter in heavy large deep skillet over medium heat.
• Add onions and bell pepper and saute until light brown, about 10 minutes.
• Add mushrooms and saute until starting to soften, about 5 minutes.
• Mix in flour and paprika and stir 2 minutes.
• Mix in stock and tomato paste.
• Bring to boil, stirring constantly.
• Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes.
• Mix in sour cream.
• Remove from heat and add dill.
• Season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.).
• Melt 1 T butter in another heavy large skillet over medium-high heat.
• Working in batches, add beef, season with salt and pepper and cook until just brown on each side.
• Transfer to plate. Add more butter as needed.
• When all beef is brown, add to sauce along with any drippings on plate.
• Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 mnutes. Add to beef.
• Sprinkle with chopped tomatoes before serving, if desired.