Friday, June 21, 2013

Chicken Paprikash

Taste: Since this is my favourite recipe, I would say it tastes amazing. It is full of simple delicious flavors - onion, chicken, sour cream, and paprika. The chicken is melt in your mouth and the sauce is lightly tangy and creamy.
Amount: Serves 6 - 8.
Time: 3 hours - it is a somewhat involved recipe, but well worth the effort.
Source: Family recipe.

  • 4 chicken breasts, cut into tender sized pieces
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 tablespoons sweet Hungarian paprika
  • salt and pepper, to taste
  • 6-8 cups of water
  • 1 pint (2 cups) sour cream
  • 6 tablespoons flour
  • 8 eggs
  • 2 eggshells of water - save whichever egg shell broke cleanly down the center and fill with water twice, or my guesstimate is 2 tablespoons of water
  • 2 1/2 - 3 cups flour
In a large pan, cook the onion in olive oil over medium high heat until translucent. Add in the chicken tenders, 2 tablespoons of paprika, salt and pepper and cook for 3 minutes, stirring frequently. Add in the remaining 2 tablespoons of paprika and cook for another 3 minutes, stirring frequently to keep the paprika from burning. Then add enough water to nearly cover the chicken and let simmer until the water has boiled down and you are left with a beautiful gravy, about 1 1/2 to 2 hours.

While the chicken is simmering, mix the sour cream with 6 tablespoons of flour until smooth and set aside.

To make the noodles, set a large pot of salted water to boil. In a medium bowl, preferably one you can hold in one hand, lightly beat eggs and eggshells of water. Then add 2 1/2 cups of flour and stir until smooth. Keep adding flour by tablespoon until you can draw a fork through the dough and you see four marks that clearly stay open.
Hold your bowl of dough over the boiling pot of water and scrape off 2-inch by 1/2-inch blobs - no need to be precise though, I get all sorts of sized noodles. Cook for about 10 minutes, or until all the noodles have popped to the top and they are firm enough to stick a fork in. I tend to do this in two rounds so I don't crowd the pot. I just use a slotted spoon to get the noodles out and keep them warm in another covered pot.

After the chicken has simmered down to a gravy, add in another few cups of water, but about half a cup less than originally. I always do this by look, but I measured it at 2 1/2 cups this last time. Stir everything around to combine. Temper the sour cream mixture with a few tablespoons of hot gravy and then add it in to the gravy.

In a large pot, combine the gravy sauce and chicken with the noodles and stir. Serve immediately.

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