HUNGARIAN CHICKEN PAPRIKASH
Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.
Provided by katja
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
- Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
- Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
- Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
- Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.
Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g
HUNGARIAN CHICKEN
Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months-quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.
Nutrition Facts : Calories 457 calories, Fat 29g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 774mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
HUNGARIAN CHICKEN BREASTS
Make and share this Hungarian Chicken Breasts recipe from Food.com.
Provided by JackieOhNo
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in heavy skillet. Add peppers. Saute over medium heat until tender-crisp - about 3-4 minutes - stirring occasionally. Remove from pan.
- Add chicken breasts to skillet. Saute for 10-15 minutes until just cooked through, turning once. Remove from the pan and keep warm.
- Add the vinegar to the pan. Bring to a boil, scraping up brownings. Add the cream and boil until reduced by about half.
- Add chicken to the pan. Sprinkle with salt and pepper. Simmer until chicken is heated, basting with the sauce.
- Serve chicken with sauce spooned over. Garnish with sauteed peppers. Sprinkle with the snipped fresh chives.
HUNGARIAN CHICKEN PAPRIKASH
My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.
Nutrition Facts :
HUNGARIAN CREAM CHICKEN
Steps:
- In a large mixing bowl add flour and water and mix till the mixture becomes a consistency that you can spoon off a cutting board into a large pot of boiling water. This will be your noodles for your cream chicken.
- Cut small amounts of the dough off with a small teaspoon into the boiling water. Make the noodles as small as possible. Boil noodles till they float to the top. Drain and wash with cold water. You may put noodles away till later when you are ready to use or serve right away.
- Next, wash chicken and put in roaster. Cut up green pepper and add to chicken in roaster. Cut up large onion and dice in small pieces. Fry in frypan till tender. Add paprika, stir, and then add to chicken in roaster.
- Put in oven, cover, and bake at 375 degrees for 1 and a half hours. When done, remove from oven.
- Place on top of stove and remove lid. Add whipping cream to chicken on medium heat and stir. Add 2 Tbsp. flour to thicken. Stir till sauce thickens. Serve over homemade noodles with chicken.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TENDER HUNGARIAN CHICKEN LIVERS
Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal!
Provided by CookinwithGas
Categories Chicken Livers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
- With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
- In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
- Return the onions/mushrooms to the skillet of chicken livers --.
- Stir in the flour, paprika and salt; cook 1 minute --.
- Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
- Once thickened, remove from heat and stir in the sour cream until well blended --.
- Serve over your choice of pasta or rice --.
- NOTE:prep time only covers the time to slice the onions and mushrooms.
Nutrition Facts : Calories 335.3, Fat 22.8, SaturatedFat 5.8, Cholesterol 403.6, Sodium 98.5, Carbohydrate 10.7, Fiber 1.8, Sugar 3.5, Protein 22.7
HUNGARIAN CHICKEN PAPRIKASH
The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.
Provided by BoxOWine
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, 2 tbsp paprika, salt and pepper.
- Dredge chicken pieces in flour mixture.
- Reserve left over flour.
- Add oil to large dutch oven.
- Heat oil over medium high heat.
- Add chicken and brown on both sides, about 10 minutes.
- Remove chicken from pot.
- Add little oil to pot (if bottom appears to be too dry).
- Add onion, red pepper, 1 tbsp paprika, and salt.
- Saute until onion is tender, about 2 minutes.
- Return chicken to pot, and add enough chicken broth to cover.
- Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
- Remove from heat and let paprikash cool down.
- Combine reserved flour and 1/2 cup sour cream.
- Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
- Add mixture to pot, stirring constantly.
- Simmer 5 minutes.
- Let cool down again and add remaining sour cream, stirring constantly.
- Sauce should be a very pale orange color (almost white).
- Cook about 1 minute until heated.
- Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.
Nutrition Facts : Calories 308.1, Fat 23.1, SaturatedFat 8.3, Cholesterol 29.9, Sodium 424.7, Carbohydrate 20.6, Fiber 2.9, Sugar 4.6, Protein 6.4
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