When it comes to ethnic cooking. I love it. I was recently in Budapest and had to sample the local Chicken Paprikash. I remember my aunt making it here at home in the States and loved it. She taught me how to make it years ago, and now I'm sharing it with you.
I’m a good friend and colleague of Carol’s. My company built and manages her Journey’s for Women website. Plus, Carol and I are connected on Facebook so we have ringside seats into each other’s person lives. We may live across the country from each other but thanks to the marvels of the Internet, we get first hand glimpse into what each other are doing all the time!
One thing Carol sees a lot of on my Facebook page is my cooking. While I may be a creative web designer and developer during the day, my evenings and weekends are spent in the kitchen cooking and entertaining. It’s such a passion of mine. There have been many of the dishes I posted on Facebook that Carol has “liked” and commented on.
The fun thing about loving to cook is coming up with unique and tasty dishes that are original inventions. And then sometimes, I just love to stick to the old standards. One dish in particular that I have always loved with my Aunt Delores’ chicken paprikash.
Aunt Dee, as she was affectionately called, made this hearty comfort dish with the freshest ingredients and taught me years ago how to make it. It’s a huge hit when I do. I’ve shared it with so many people over the years and each one absolutely loves it.
When In Hungary
When I took a Christmas Market Danube River Cruise in 2014, our first stop was Budapest. Of course, I went out to eat and ordered Chicken Paprikash. Apparently, there are plenty of ways to make this Hungarian specialty. Some have it made with dumplings, others with noodles. I use spaetzles, which are basically small dumplings. While I’ve made spaetzles a few times, we have a great ethnic food store close by where I can purchase them homemade, saving me the time to have to make them from scratch.
Some recipes for Paprikash call for the chicken to be on the bone and served with the sauce on top and dumplings on the side. My Aunt Dee’s recipe is more of a stew/soup recipe.
- Cut up chicken, both white and dark meat, on bone. I typically use 2 breasts, 2 thighs and 2 drumsticks. If I need more meat, I tend to add more thighs. Skin on as well. You need the bones and skin to make it hearty.
- Onions. Cut into thick pieces
- Sour Cream
- Dumplings, Spaetzles or Egg Noodles. Your choice. I use Sophie’s Choice, but they are local to our area in Cleveland. I’m sure you can find something similar in your area.
- Paprika. Get a good Hungarian paprika from your grocer.
- Chicken stock. Depending on how much you’re making, at least 1 or 2 boxes.
- Vegetable Oil
- Flour. Just enough to thicken it up a little
- Salt, Black Pepper and White Pepper.
That’s it as far as ingredients go.
First, in a large dutch oven pot, add a few tablespoons of vegetable oil and butter. Add the onions and chicken pieces and brown. Turning frequently. Add salt, pepper and lots of paprika. Coat and mix well.
Add water, just enough to cover the chicken pieces and let simmer, partially covered for at least 2 hours. VERY LOW on top of the stove.
Remove chicken with tongs and set aside to cool for a while. When cool, debone the chicken. In the pot, add the chicken stock, sour cream and dumplings. Mix well. Thicken with a little flour. NOT TOO MUCH!
Add chicken meat back in and let cook for another hour. Season it to taste. I love paprika so add more. If it needs to be thicker, add a bit more sour cream. Serve it with fresh, crusty French or Italian bread and leaf lettuce salad and ENJOY!
Our Hungary Trip
On our upcoming Christmas Market Cruise later this year we’ll be staying in Budapest. We will definitely be sampling some amazing Chicken Paprikash there! Join us if you’d like!