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 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
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 PAPRIKA
This is a recipe for Chicken Paprika, a recipe my father brought over from Hungary. It is simply marvelous. (It bears no relationship to Cacciatore.)
Provided by Sam29839
Categories Whole Chicken
Yield 6 serving(s)
Number Of Ingredients 11
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.
CHEF JOHN'S CHICKEN PAPRIKASH
After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.
Provided by Chef John
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
- Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
- Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
- Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g
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
CHICKEN PAPRIKASH
This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
- Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.
Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 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 LIVERS
I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice.
Provided by Lakme
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute the livers, sweet basil, and pepper in the olive oil and butter until done to your liking.
- Pour all over a mound of white rice on a serving platter.
- You can add more sweet basil or pepper according to your taste.
Nutrition Facts : Calories 195.6, Fat 12.3, SaturatedFat 2.7, Cholesterol 392.4, Sodium 81.5, Carbohydrate 1, Fiber 0.6, Protein 19.4
PRESSURE COOKER HUNGARIAN CHICKEN
I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!
Provided by Mrs Goodall
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
- Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
- Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
- With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
- Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.
Nutrition Facts : Calories 1013.2, Fat 59.5, SaturatedFat 17.9, Cholesterol 380.6, Sodium 1023.5, Carbohydrate 34.9, Fiber 2.5, Sugar 3.6, Protein 80
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- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
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