My Mothers Chicken Paprikash Food

MOM'S CHICKEN PAPRIKA

Steps:

• In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
• Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
• In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

CHICKEN PAPRIKASH

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

PAP'S CHICKEN PAPRIKASH

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

CHICKEN PAPRIKASH

Steps:

• In a Dutch oven, heat the 1/4 cup vegetable oil over medium heat. Add the onions, and saute until golden brown, about 4 minutes. Remove from heat. Stir in garlic, sweet paprika, and 2 cups water.
• Add chicken, and season with salt and hot paprika. Cover, and cook over low heat for 20 minutes. Add tomato, and simmer until the chicken is tender and cooked through, about 20 minutes. Remove chicken; set aside.
• Return Dutch oven to stove, and add green peppers. Simmer for 20 minutes.
• When the chicken is cool enough to handle, remove skin, and discard. Cut meat from bones, keeping breasts and thighs intact. Return bones to Dutch oven with sauce, and bring to a boil.
• Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat. Add yellow pepper, saute for 3 minutes.
• Divide dumplings between 4 plates. Add chicken pieces. Remove bones from sauce, and pour over the chicken. Garnish each plate with a sprinkling of yellow pepper, and a dollop of sour cream. Serve immediately.

CHICKEN PAPRIKASH

Steps:

• Spray large sautee pan with PAM and brown the chicken thighs in batches. Add onion, salt and paprika and cook until onion is softened. Add chicken back to pan and add the 2 cups water. Cover and cook 1 hour until chicken is tender.
• Add Dumplings (instructions below) and sour cream and cook uncovered until thick.
• Dumpling Instructions:.
• Bring a large pot of water to a boil.
• Mix flour, water, egg and salt and stir until smooth.
• Drop spoonfulls of dough (I use a small cookie scoop -- maybe 2 tsp) into the boiling water. Cover and cook for 15 minutes. Drain and add to chicken mixture.
• A hint so dough will not stick to the spoon is to dip it into the boiling water first. As you continue to dip the spoon as you let the dough go, it will just fall off the spoon.

CHICKEN PAPRIKASH

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.

MY MOTHER'S CHICKEN PAPRIKASH

Steps:

• Sprinkle 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper over chicken legs and thighs.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place chicken legs in the Dutch oven, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer legs to a plate. Discard used oil.
• Pour 1 tablespoon olive oil into the hot Dutch oven. Add thighs, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer thighs to a plate. Discard used oil.
• Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the hot Dutch oven. Add bacon; cook until crispy, about 8 minutes. Drain bacon over paper towels on a plate.
• Increase heat to medium and add onion, green bell pepper, celery, and a pinch of salt to the hot Dutch oven. Cook until onion has released its moisture, about 5 minutes. Add minced garlic, paprika, and red pepper flakes. Cook, stirring often, to combine flavors, about 4 minutes more.
• Return chicken legs and thighs to the Dutch oven. Pour in chicken stock to only partially cover chicken so that skin remains crispy. Scrape up the bottom of the pot. Bring to a boil, cover, and reduce heat. Simmer until chicken is no longer pink at the bone and juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from heat and transfer chicken to a plate.
• Whisk sour cream and flour together in a bowl. Add 1 cup of hot chicken stock from the Dutch oven to the sour cream mixture to temper it. Whisk the mixture into the Dutch oven quickly so that the sauce does not clump. Add 1 teaspoon salt and 1/4 teaspoon black pepper.
• Return Dutch oven to medium-high heat and bring to a boil. Boil gently, uncovered, until sauce is thickened slightly, about 5 minutes. Return chicken parts and bacon to the Dutch oven; stir gently to combine.