Chicken Paprikash
I made a variation on Chicken Paprikash for dinner last night, it's a traditional Hungarian meal, and it's comfort food all through. I have a friend I used to work with, we both enjoyed trying different restaurants on our lunch breaks and sharing ideas for meals. She was originally born in Hungary and I was curious about what was considered "Hungarian" cooking.
She shared a recipe for Chicken Paprikash with me 3 years ago. The recipe used very few spices, just paprika, salt and pepper, and didn't use wine. I enjoyed it, but I made some adjustments and added a few flavours of my own the next time I made it to suit my flavour preferences. I also found a way to mimic the flavours without cooking a full chicken, since it was just myself and my husband to feed, roasting a full chicken, wasn't always an option.
Chicken Paprikash, is "Paprika" Chicken. My post today is on how to make it with either pre-cooked chicken, or just a chicken breasts. The recipe makes a fair amount, I made enough to cook two Chicken Breasts and 2 cups of pre-cooked Chicken Meat. I used what we had leftover to make a few individual Chicken Paprikash Pies and some pocket pies too. I shared those with my neighbours and we had a quick treat to use for lunches.The next time I have a full Chicken to make use of, I'll break down the steps to make a full on Chicken Paprikash dinner, instead of the version I did last night. It takes longer, but it is a great way to prepare a full chicken dinner if you want something different from a Basic Roasted Chicken.
As our sides: Shredded Cabbage, Potatoes, Onions cooked in the oven with Olive Oil until browned I mixed in Red Peppers with Asparagus close to the end to let them heat through. That was one easy dinner and really TASTY! If you already have the Chicken pre-cooked, you can get away with 20 minutes in the oven instead of 35 Minutes.
Ingredients1 Cup Dry White Wine
1 Cup Vegetable Stock
2 Cups Chicken Meat , Pre-cooked, or, Chicken Breasts
1 Cup Sour Cream, Light, 1.5%
2 TBSPS Flour
1 TSP Smoked Paprika
1 Green Pepper
1/2 Yellow Pepper
1 Slice Onion, Diced3 Large Garlic Cloves, Diced
2 TBSP Butter
1 TSP Basil
1 TSP Marjoram
Salt and Pepper to taste
Add White Wine, Garlic, Onion and Vegetable Stock to a pot and bring to a boil.
Once evaporated half way, add Paprika, Salt, Pepper, Basil, Marjoram and stir.
You can reduce heat and preheat your oven to 350 F.
Chop your Peppers and add to the pot.
Cooking Variations:
- With pre-cooked chicken, leave your Chicken in large pieces if possible, and add in to the sauce
- Chicken breasts, add in. If you use more than 4 you may wish to cook for longer.
- If you use both, precook the Breasts in the sauce for at least 20 minutes, then add in the pre-cooked chicken .
Add Butter, cover the pot with a tight fitting lid and place in the oven for 30 to 35 minutes.
While the Chicken and Sauce are cooking, add Sour Cream, Pepper and 2 tablespoons of flour to a bowl and whisked until smooth.
Remove the pot from the oven.
Remove the Chicken Pieces and Peppers and place in a bowl, set aside to cool.
Add in the Sour Cream mixture and whisk.
Add your sides and the Chicken to your plate, add the sauce, and you have a very rich tasting dinner.
You can pour the finished sauce over the chicken pieces and let set in the fridge overnight to make your pies with the next day.
The Pies were very easy. The next day I made a pie pastry and filled the ingredients into pie containers then placed a "crust" over top. Anything extra, I made Pie Pockets with. It's a good use of ingredients to get a few additional meals with. My camera unfortunately has been going glitchy the last few days, so no pictures of the finished pies. But you can check out these links if you need instruction.Pie Pastry Recipe
Pastry Recipe Index
While I sort out my camera, I'll be focusing on Spring cleaning and my garden for the next few days. I still have many recipes left, but I may be a day or two to start anything new.
Have a Great Day!
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