This special and true Hungarian dish is known world-wide to be an authentic Hungarian "staple" dish that is now just tossed aside in the culinary world...so sad! The way I see it in the "new wave" cooking, it doesn't even get listed as a "top 10".
I learned to make it the authentic way...even before I knew how to cook. Normally I would add the hot Hungarian wax pepper, which here in the states called "banana pepper?"...wonder why? Sure doesn't taste like a banana, it sure doesn't look like a banana, just because it's long and yellow?...that is absurd...again also...why do they even call it Hungarian wax pepper?...Do they wax it?...just the thought of that grosses me out!
At any rate, this is a simple, and easy way to make it...as long as you use authentic imported Hungarian Paprika, hot, or sweet...it's your choice!
I did not bother to do a step-by-step instructions on this...was not even going to take photos of this because I made this in a hurry, with my family telling me "we're starving"...so typical!
Do check out my friend Angie' blog @ Angie's Recipes, her delicious version of her Paprika Chicken. While you're there, browse through her blog and marvel at her many beautiful and yummy line up of entrees, and desserts, and do say hello!
egg noodles, or in the case with orechiette pasta. This was so delicious and we even had it for lunch the next day!
my own recipe
5 chicken drumsticks
5 chicken thighs
1 medium onion chopped
2 Tbsp. vegetable oil
1/4 cup water
1 cup tomato sauce
salt and pepper to taste
1 to 2 Tbsp. Hungarian paprika, hot, or sweet
For the sauce
2 Tbsp flour
1/2 cup chicken broth
1 to 2 Tbsp. sour cream
In a large pot saute onions till they get translucent. Add the chicken pieces and saute on medium high heat for a few minutes. Add the paprika, and the 1/4 water, and stir together carefully. Cook for about 15 minutes with lid closed. Add the tomato sauce, salt and pepper and simmer for about 45 minutes. Check for doneness. Chicken should be tender, but don't let it fall off the bone "tender."
Pull pot aside from the heat, and add the 2 Tbsp. flour mixed into the 1/2 cup chicken broth, and the sour cream, in a large mixing cup. Stir together till smooth, without lumps. Lower the heat to low setting, add the sour cream mixture by carefully folding it in the pot not breaking the chicken pieces. Shake the mixture in the pot carefully and put back on the burner on low heat to gently heat up the sauce carefully not to heat to a boil...just to a gentle simmer, and turn off. It's ready to serve over noodles, rice, potatoes, or shell pasta.
Generously serves 5, and you will have sauce left over for leftover pasta.
Delicious and a perfect comfort food for all year round!
...and now, for the Award(s:)
I received 3 awards but for now, I am posting one. Not had much luck posting all 3...so copy and paste...pass it on!!!
I want to share these beautiful award I was honored with from a talented blogger...
Purabi, @Cosmopolitan Currymania
Thank you Purabi, I really appreciate these lovely awards!
I have compiled a list of 15 blogger friends from my comment section...will post another 30 later...according to the 3 awards I received. Please accept these lovely awards, and pass them on who you feel should receive it, and as many as you want to...at least 15!
Congratulations, you all are so talented, and deserve it and so do all who I have not listed.
Roxana @A little bit of Everything