Hungarian Chicken Breasts Recipes

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.

Steps:

• Preheat oven to 350°F.
• In a large skillet, saute onion in the oil until tender.
• Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
• Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
• Cover and bake in preheated oven for 1½ hours or until juices run clear.
• Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
• To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
• Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
• Reduce heat to low and simmer, stirring until thickened.
• Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.

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.

Steps:

• Dice the two onions (It doesnt have to be perfect, just so theyre small).
• Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
• In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
• When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
• Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
• Add more paprika to the water until its an orangish color.
• Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
• Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
• Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
• Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!

Steps:

• Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical.
• Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.
• In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.
• Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.
• Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.)
• Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.
• Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!
• Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.
• Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
• Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
• Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
• They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
• I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.
• Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.
• You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.

Steps:

• With food processor running, put the garlic through feed tube to mince.
• Cut whole onion into eighths; chop in processor.
• Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
• Wash, trim and seed peppers. Dice coarsely. Add to the onion.
• Wash chicken, and cut into strips about 1/2-inch wide. Add to skillet, along with the tomatoes, caraway, sugar and paprika. Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
• Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt. Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens. Add pepper. Serve over polenta.

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.

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.

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.