"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Paprikás (á la Mamagy) Recipe

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This recipe for Chicken Paprikás (á la Mamagy), by , is from Mark & Olivia's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judit Barcza (Olivia's grandmother)

Category:
Category:

Ingredients:  
Ingredients:  
2 large breasts (cut into 4 pieces)
4 thighs
4 drumsticks
1 very large or 2 medium size onions
1 large red or green fresh peppers
1 tomato fresh medium size
black ground pepper
Paprika (Hungarian "Szeged" brand)
2 - 3 tbsp of shortening of your choice (I use butter)
3 - 4 tbsp sour cream
egg noodles (12 - 16 oz. bag)

Directions:
Directions:
Wash meat well, place it on a large tray. Sprinkle salt, pepper, & paprika generously on both sides of the chicken pieces. Put aside.
Chop onion to small pieces. Over medium-low heat in a large pot, saute onions until glassy.
Turn up heat to medium-high, push onion to one side of the pot, and add chicken pieces one by one to sear (seal) for a couple of minutes on both sides.
Turn heat down to medium-low; add the cut up red-green pepper and tomato and a cup of hot water, mix it gently.
Let it come to boil and cook for 25-30 minutes.
Carefully turn pieces over, add 1 more cup of water and cook an additional 20 - 25 minutes.
Remove chicken pieces into a serving dish
Add 2 cups of hot water or chicken broth to the juice in the pot. Let it boil for a few minutes.
Transfer the mixture into a blender, add the sour cream.
Mix for 1 minute.
Pour over chicken pieces in serving dish.
Cook egg noodles according to directions.

Bon Apetit!

 

 

 

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