Ingredients: |
Ingredients: 3 to 4 pounds split chicken breast or thighs and drumsticks (skin on)
1/3 cup of flour
3 tablespoons of Hungarian paprika, sweet, smoked or hot, or a combination
kosher salt and freshly ground black pepper to taste
2 tablespoon olive oil
2 tablespoons unsalted butter
5 large yellow, peeled and diced
1/4 cup (or more) Hungarian paprika, sweet, smoked or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed or diced tomatoes or 1 large ripe tomato, chopped
8 cup water
3 heaping tablespoons of Better than Bouillon roasted chicken flavor
1 pound egg noodles or spatzels
1 pint sour cream
1/2 of medium - large green pepper diced
if you desire spicy have some cayenne pepper on hand
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Directions: |
Directions:Season the chicken with the flour, paprika, salt and pepper mixture. Heat the oil and butter in a large, heavy, pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Over medium heat, and add the onion and paprika. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened are translucent but highly colored, approximately 5 minutes.
Add water and bouillon whisk until smooth. Reintroduce the chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes.
Remove the chicken and transfer to a plate. Let cool and then take the chicken off the bone.
Using a hand blender, mix the liquid to a consistent texture.
Remove 2-3 lades of gravy. In a separate pan mix the removed broth and add flour until "sticky". Add this thickening mixture back to the back into the Paprikash. Please note... you can never add too much paprika... ever!!! If you want to add a bit of heat, sprinkle with cayenne pepper.
Return the chicken back to the gravy. Add the green pepper and sour cream and if wanted the diced tomatoes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl. |
This recipe for Borizza Chicken Paprikash is from