On the Writing to the World Facebook page, Toby and I asked for recipes from around the world. We have done quite a few of them already, so I'm trying to catch up the blog! Here is a recipe shared by Agnes , for Hungarian Chicken Paprikash (Toby said he wants to eat three bowls of it every day!)
• 3 tablespoons vegetable oil • 1 medium onion, finely chopped
• chicken pieces (breasts with or without bones, legs, or thighs, with bones you can either mix or use one kind that you like the most.)
• 1 green pepper, seeded and chopped
• 1 large tomato, chopped (some like to peel it before chopping it. Best way to peel tomatoes is to drop them into boiling water for about 15 seconds and peel them after)
• 1 tablespoon sweet or hot Hungarian paprika
• Salt and black pepper
• 3/4 cup water
• 1 cup sour cream
• 2 tablespoons all-purpose flour
Heat vegetable oil in a large skillet with a lid. Add onion and saute over low heat until translucent.
Add 1 tablespoon sweet or hot Hungarian paprika, stir and add ½ cup of water as soon as paprika is evenly stirred in. (if you burn it will give your dish a bitter taste so be careful)
Add chicken, green pepper and tomato, season to taste with salt and pepper.
Add and stir in more water if needed just enough to cover all the meat. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using only chicken breasts).
While it is cooking in a small bowl, mix sour cream with flour. (I usually start with the flour and add a bit of milk and mix it – it is a thick paste but makes it free of knots) then add the sour cream.
When the chicken is ready, remove it to a heated platter and keep it warm.
I “mash” the mixture in the skillet at times even use a mixer then add the sour cream mixture to pan and simmer until juices are thickened –stirring it frequently.
Return chicken to pan to rewarm.
Serve with nokedli, which are similar to German spaetzle or even egg noodles.
• 3 tablespoons vegetable oil • 1 medium onion, finely chopped
• chicken pieces (breasts with or without bones, legs, or thighs, with bones you can either mix or use one kind that you like the most.)
• 1 green pepper, seeded and chopped
• 1 large tomato, chopped (some like to peel it before chopping it. Best way to peel tomatoes is to drop them into boiling water for about 15 seconds and peel them after)
• 1 tablespoon sweet or hot Hungarian paprika
• Salt and black pepper
• 3/4 cup water
• 1 cup sour cream
• 2 tablespoons all-purpose flour
Heat vegetable oil in a large skillet with a lid. Add onion and saute over low heat until translucent.
Add 1 tablespoon sweet or hot Hungarian paprika, stir and add ½ cup of water as soon as paprika is evenly stirred in. (if you burn it will give your dish a bitter taste so be careful)
Add chicken, green pepper and tomato, season to taste with salt and pepper.
Add and stir in more water if needed just enough to cover all the meat. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using only chicken breasts).
While it is cooking in a small bowl, mix sour cream with flour. (I usually start with the flour and add a bit of milk and mix it – it is a thick paste but makes it free of knots) then add the sour cream.
When the chicken is ready, remove it to a heated platter and keep it warm.
I “mash” the mixture in the skillet at times even use a mixer then add the sour cream mixture to pan and simmer until juices are thickened –stirring it frequently.
Return chicken to pan to rewarm.
Serve with nokedli, which are similar to German spaetzle or even egg noodles.
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