Friday, July 19, 2019

On the MENU this week. Hungarian Chicken Paprikash

This traditional Hungarian dish is just right for the cold days of winter when you want something that is uncomplicated and delicious. If you can find Hungarian paprika, that would be superb. But if it is not readily available, use a good, reputable local paprika

2 large onions, sliced – 2 cloves of garlic, crushed – 2 tablespoons olive oil - 1 large red pepper, sliced – 2 tomatoes, skinned and finely chopped - a free range chicken, jointed  or 4 chicken thighs & 4 chicken drumsticks - 2 tablespoon sweet paprika - 250 ml of good chicken stock - yolks of 2 eggs - 2 tablespoons of plain flour - 250 ml Smetana, Crème Fraiche or thick sour cream – salt and pepper

Fry the onions and garlic in the oil until just beginning to colour, add the chicken pieces, red pepper and paprika and seal the chicken pieces. Add the tomatoes, then simmer gently for 5 minutes to reduce the mixture. Add the chicken stock and simmer for 10 minutes. Stir the flour and the egg yolks into the sour cream and add to the dish; season and simmer until the chicken is tender and the sauce is creamy and thick. Serve with rice or, more traditionally, ribbon noodles. If you want to add a little heat, add half a tablespoon of hot paprika (or a little cayenne pepper) as well

No comments: