#paprikash

[dagreb]

Happy Paprika Hendl day!

[vegan-nom-noms]

VEGAN HUNGARIAN TOFU PAPRIKASH

[morethansalad]

Chickpea Paprikash (Vegan)

[haveyoueatenthis]

Have you eaten paprikash?

Yes, and I liked it

Yes, and I didn't like it

No

I haven't heard of it

Voting ended onDec 1, 2023

[brattylikestoeat]

[tallhenrysalmanac]

Paprikash

Ingredients:

- 1 Tbsp Butter

- 1 Tbsp Flour

- 3 1/2 Cups Milk

- 1/2 Cup Sour Cream

- 1 Tbsp Paprika

- 1 Onion, Diced finely

- 6 Chicken Thighs, Boneless

- Rice or Späzle Noodles

Supplies:

- Quart Saucepan

- Medium to Large Skillet

- Wooden or Silicone Spatula

- Whisk

Method:

- Add Milk, Sour Cream, and Paprika into Saucepan and heat on low, whisking together, until smooth and until whisps of vapor rise.

- Melt Butter in the skillet on low heat and add Flour, stirring constantly until fully mixed.

-Add diced Onion and allow to sweat on medium-low heat for a few minutes.

- Add Milk Paprika mixture.

- Stir on medium heat until smooth and thickened.

- Add Chicken Thighs and simmer covered until fully cooked.

-Serve with Rice or Späzle noodles

[merv606]

Meet Dracula’s Paprika Chicken: The Dish That’s Scary Good

Dracula is the stuff of legend—but his paprika chicken should also be known. 'Paprikahendl' or 'paprikash' is a traditional Hungarian stew t

[forestcrittervillains]

old art but I was thinking of it so I wanted to post it @abbeykitchenmouse and I making Paprikás csirke. Recipe under the cut.

To make Paprikás csirke you will need:

-large package of chicken thighs (I like bone-in-skin-on). You can also use an 8 piece chicken dinner cut, or a whole chicken you part out, or whole chicken legs, whatever you want. -3 roma tomatoes -Half a head of garlic -1 large yellow onion or 2 small yellow onions -2-3 tablespoons of hungarian paprika (1 tablespoon hungarian hot paprika, or even cayenne if you like it with a bit of a spicy kick) -salt and pepper to taste -1/2 cup water or chicken broth for the Paprikás itself. -8oz Sour Cream, 3 tablespoons flour, and 4oz heavy whipping cream for the cold roux. -1/3 a stick of butter (Or about 3 tablespoons) Serves 6-8.

Start by chopping all your vegetables. Cut the onion(s), and put them in one bowl, then cut the tomatoes and cut or crush the garlic into a separate bowl together. This is because they will be added together in stages.

In a large heavy bottom pot with a lid, like a dutch oven, melt the butter over medium heat. Salt and pepper the chicken. Brown it for a few minutes on each side, in batches as the size of your pot allows, and set it in another dish aside once it's done. Don't worry about any bits that stick to your pot, they'll come up when the veggies get added in.

Once the chicken is all browned and put aside, throw the chopped onions in and cook until translucent. Then, add the tomato and garlic, and cook until this comes together into a lovely thick soupy kind of mixture.

Take the pot OFF the burner, add the paprika and stir it in! You don't want to scorch it by leaving it on the burner while you do this, it can become bitter! Put it back on the burner and put the chicken back in and stir it around to coat.

Add your water or broth, it should just come short of covering the chicken. Allow to come to a simmer, then place the lid on, and turn the heat to Medium-Low.

Let this simmer for 45 minutes. While it does, combine the Sour Cream, Flour, and Whipping Cream to make the cold roux. Mix it together with a whisk or fork in a bowl that is larger than you'd need, because later you will be Tempering it with the broth from the Paprikás and that will need some room, and then cover it and set it aside on the countertop to come to temp.

After 45 minutes has passed, uncover the Paprikás, and take the chicken out and put aside in a dish (This makes it easier to mix the cold roux into the sauce). Take a ladel of the hot broth and put it in the cold roux, and mix it in to temper it. Then you can pour the whole mixture into the pot and stir.

Turn the heat back up to medium and cook until it's as thick as you'd like. It should at least coat the back of a spoon. If it's not thick or creamy enough you can thicken it with one of your favorite cheater thickeners (Cowboy roux, corn starch in water, etc) or you can cook it down.

Add the chicken back in and stir to coat.

It's done! Now you can serve it over rice, barley, spaetzle, rutabaga, or csipetke or nokedli for the most traditional twist! Goes great with sides like seared brussels sprouts or asparagus.