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 SOUP
My Mom, made the greatest chicken soup. Unfortunately she didn't stay with us for long, so I didn't have time to learn from her. It took me years to bring it to perfection. Now I can say that it is "something like" my Mom's was. You can also make it with rooster, but in that case, two thighs, and a half of breast is enough. Enjoy!
Provided by bagiem
Categories Clear Soup
Time 4h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
- Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
- Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
- Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
- When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
- Don't forget to taste it while it is cooking, to see how much more salt is needed.
- When done, take out the chicken, vegs. and place them on two separate plates.
- Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
- Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
- Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
- You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!
Nutrition Facts : Calories 521.9, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 168.8, Carbohydrate 9.4, Fiber 1.6, Sugar 2.2, Protein 39.3
HUNGARIAN CHICKEN AND RICE
Steps:
- Chop up onion. In a fry pan, fry the onion and add the paprika, and cook just a little bit.
- In a large roaster, add chicken and onion mixture. Add cut up green pepper. Add rice and the water.
- Cover and cook at 375 degrees F for 1 1/2 hours.
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
IVANCHUKOV'S HUNGARIAN CHICKEN AND RICE SOUP
Steps:
- In large saucepan heat butter and oil. Add onion, celery, green pepper, and garlic; saute 3-5 min. Add tomatoes, broth,thyme, salt, pepper, paprika, and rice. Bring to boil, reduce heat to simmer. Cover and simmer for 15 min. Add chicken and simmer for 5 min. or until rice is tender.
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