Csirke Paprikas (Chicken Paprikash) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 pounds chicken pieces, skin on, rinsed and patted dry
Salt and pepper
3 tablespoons rendered chicken fat (shmaltz, see below) or vegetable oil
1 medium chopped onion
Water to cover
2 teaspoons sweet Hungarian paprika
2 cups long-grain rice, soaked in cold water 30 minutes and drained
4 cups hot liquid (water from the simmered chicken plus chicken broth)
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Directions: |
Directions:Generously season both sides of chicken pieces with salt and pepper and let sit while you saute the onions.
In a large lidded skillet, heat shmaltz or oil, and saute onions til light golden brown. Remove from skillet and place in a lidded casserole dish or Dutch oven.
Brown chicken pieces on all sides in same skillet onion was sauteed in. Move some chicken pieces aside and add the paprika and cook 30 seconds to toast it slightly. Then add water to almost cover the chicken, mixing in with the paprika. Cover and simmer on low for 1 hour.
Heat oven to 350 degrees. Place soaked, rinsed and drained rice in same casserole dish or Dutch oven as sauted onions. Measure the liquid from the simmering chicken and add chicken broth to make 4 cups of liquid. Pour over the rice, mixing well.
Place cooked chicken on top of the rice, cover and bake 30 minutes. Uncover casserole or Dutch oven and cook another 5 minutes. Serve hot with a green vegetable. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: easteuropeanfood.about.com/od/hungarianmaincourses/r/chickenpaprikash.htm
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