Searching Recipe for Paprika- Chicken
Christa Fischer u. Klaus Heimerl
Hello,
my mother, who is keen on cooking, asked me to write down a recipe for
paprika- chicken, that was shown in a tv- show I should watch. But as
I forgot to switch the tv set on I have now a small problem. However,
this problem can be solved by the 'internet society': I would
appreciate to get as much recipes for paprika chicken as possible. If
you find time a few minutes, send your recipe of paprika chicken to my
e-mail adress of show it in this newsgroup.
Thank you..
Darlene Lindgard
Here are three recipes for Paprika Chicken. I hope one of them proves
helpful.
MMMMM----- Recipe via Meal-Master (tm) v8.03
Title: Campbell's Paprika Chicken
Categories: Poultry
Yield: 4 servings
1 tb Butter
4 Skinless, boneless chicken
Breast halves
1 c Cream of mushroom soup
2 tb Paprika
1/8 ts Ground red pepper
1/3 c Sour cream
Hot cooked noodles & parsley
1>. In skillet, melt butter and brown chicken 10 minutes or until
browned. Remove; set aside. Spoon off fat. 2>. In skillet, combine
soup, paprika and pepper. Heat to boiling. Return chicken to
skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer
pink, stirring often. 3>. Stir in sour cream. Heat through. Serve
over noodles.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.03
Title: Paprikahuhner (Paprika Chicken)
Categories: Poultry
Yield: 6 servings
2 Broiler-fryers (2 1/2 to 3
-lbs. each), quartered
1/2 c Butter or margarine
1 1/2 c Chopped onion
1/4 c All-purpose flour
2 ts Salt
1 c Chicken broth
1 To 2 tsp paprika
2 c Dairy sour cream
Wash chickens and pat dry. Heat butter in a large skillet and saute
onions until soft and light yellow. Lay chicken pieces over onions
and saute. Simmer, covered, over low heat for about 45 minutes. When
chicken is tender, remove and keep warm. Stir flour and salt into
onions. Gradually stir in chicken stock. stir over low heat until
thickened. Remove pan from heat and mix paprika into liquid. Amount
depends on taste and color desired. Blend in sour cream. Add chicken
to sauce. Spoon sauce over chicken. Reheat but do not boil. Serve
with noodles or dumplings. Makes 6 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery,
Vol. 1 - 1966]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.03
Title: PAPRIKA CHICKEN
Categories: Hungarian, Chicken, Ceideburg 2
Yield: 1 servings
1 Chicken, 8 to 10 pieces
2 tb Oil
1 Onion grated
1 tb Paprika
Salt
2 Tb to 3 tb tomato puree
Wash and dry the chicken pieces. Heat the oil in a pan, add the
grated onion and brown. Add the paprika and when it bubbles put in
the chicken pieces. Turn them over in the onion-paprika mixture.
Salt them and cover. Braise over a low heat, turning the chicken
from
time to time, for 45 minutes to 1 hour. The chicken will exude its
juices and if the sauce is still rather runny when the chicken is
cooked, add the tomato puree and stir. Cook a little longer and
serve.
From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
12/8/92.
Posted by Stephen Ceideberg; February 18 1993.
MMMMM
Darlene
Beakman
Darlene Lindgard (d...@halcyon.com) wrote:
: Here are three recipes for Paprika Chicken. I hope one of them proves
: helpful.
: MMMMM----- Recipe via Meal-Master (tm) v8.03
:
: Title: Campbell's Paprika Chicken
: Categories: Poultry
: Yield: 4 servings
:
: 1 tb Butter
: 4 Skinless, boneless chicken
: Breast halves
: 1 c Cream of mushroom soup
: 2 tb Paprika
: 1/8 ts Ground red pepper
: 1/3 c Sour cream
: Hot cooked noodles & parsley
I'm sorry, but I just couldn't let a recipe for chicken paprikas made
with CREAM OF MUSHROOM SOUP go without some sort of rebuttal. They may
have Campbell's Cream of Mushroom soup in Hungary now, but I can assure
you that it is not a part of their native cuisine. In as much as chicken
paprika (paprikas csirke) *is* an Hungarian dish, I would recommend you
try some of the other recipes first. Here also is my recipe:
David Fokos' Chicken Paprikas
total time: 1:35
note: This is one of those recipes which gets better the more times it's
reheated.
Indgredients:
4 chicken leg quarters
or 8 boneless chicken thighs
or equivalent amount of chicken.
1 medium large onion, sliced
1 large italian (cubanelle) green pepper, thinly sliced
1/2 pound mushrooms, cut up into sugar-cube-sized chunks
3 TBS. salted butter (if using skinless chicken)
1 TBS. "hot" Hungarian paprika (the good stuff, of course!)
1 1/2 TBS. "sweet" (regular) Hungarian paprika
3 TBS. tomato paste
1 pint sour cream
freshly ground black pepper
salt
1. chicken
butter (optional)
"hot" paprika
freshly ground black pepper
*** 10 minutes.***
Liberally sprinkle both sides of the chicken pieces with fresh ground
black pepper, and the hot paprika. Lightly brown the pieces on both sides
in a large skillet or frying pan. Do not burn the paprika.
Working Note: Here you want to take a large frying pan or skillet, and
lightly brown the chicken. If you will be using chicken with the skin on,
you can try it without the butter, as the fat in the skin will take its
place. If you prefer skinless chicken, you can use butter instead. You
can also take the skin off the chicken, but use it for the fat and flavor,
and then discard it leaving skinless chicken, or even do a combination of
butter & fat.
2. sliced onion
sliced italian pepper
chopped mushrooms
"sweet paprika"
tomato paste
*** 15 minutes.***
Add the onions and green pepper and cook covered until they are almost
tender. Add the mushrooms, and cook covered until they begin to give up
some of their water. Stir in the sweet paprika, and tomato paste. Cover
and cook a few more minutes. Be careful not to burn anything to the
bottom of the pan, or it will get bitter.
3. water (optional)
salt
*** 60 minutes.***
If you are using water (I don't), then add water to half cover the
chicken.
Whether or not you add water, add salt (about as much as you might put
on scrambled eggs), cover and simmer for 60 minutes.
Working Note: In this step the greatest success is to not add any water at
all, meaning that you were able to render enough juices from the vegtables
and chicken to do the job. This gives you the most vibrant flavors (and
the least amount of precious sauce). Also, in the next step you will be
reducing (or thickening) the liquid. This is obviously extra work getting
rid of the water you just added. The reasons you might add water are: a)
there is not enough liquid to simmer the chicken and vegetables without
burning either, or b) you wish to thicken the suace so that in the end you
end up with a larger volume of the stuff, because it is the best part,
everyone will want more, and it's really great over pasta as leftovers.
Remember, the sour cream you will be adding is also liquid. I do not add
any water.
4. sour cream
salt
*** 10 minutes.***
Remove the chicken to a plate. Reduce the sauce until it coats a spoon.
Put about 2/3 the sour cream in a bowl. While whisking the sour cream,
slowly add about a 1/2 cup of the sauce from the pan, a spoonful at a
time. This will prevent the sour cream from curdling. When the mixing
bowl is a little warm, you can slowly add the sour cream mixture back into
the pan, whisking as you go. If you prefer more sour cream (this is a
taste thing) you can add more in the same way. Salt the final sauce to
taste, remembering that it will probably be used over pasta or spaetzel
which will reduce some of the saltiness. Add the chicken back in. Mix
things up a bit. Heat through, and serve over pasta or spaetzel.
Special Bonus Recipe!
Nokedli (home made noodle/dumplings to go with chicken paprikas)
Nokedli (spaetzle)
2 1/2 cups all-purpose flour
1 tsp. salt
1 TBS cream of wheat
2 eggs
1 cup water
1 TBS butter, melted
lots of water (or chicken stock or Manischewitz chicken soup mix) for
cooking
Put flour, salt, and cream of wheat into a bowl. Make a well in the
middle and add the eggs, water and butter. Stir until batter is smooth
and thick.
Turn batter onto a cheese board or small cutting board. Tilt the board so
the batter slowly flows toward the edge. When it gets to the edge, begin
cutting off almond-sized bits with a knife, allowing them to drop into a
big pot of salted, boiling water (just as though you were cooking pasta).
Or for an even tastier nokedli, you can cook them in a big pot of chicken
stock. If you don't want to go to all the trouble of making chicken
stock, then you might try Manischewitz brand chicken soup mix -- just add
the powdered soup mix to the water! You can actually do this pretty
quickly once you get the hang of it. It may help to dip your knife in the
water frequently to keep the batter from sticking to the knife. Cook only
half the batter at one time to avoid crowding. Stir the bottom of the pot
with a wooden spoon so that the dumplings will rise to the surface (and
not stick to the bottom).
After the dumplings rise, cook for about 3 1/2 minutes. Remove them from
the water with a slotted spoon. At this point you can just put chicken
paprikas over them, or as some people like, you can "stir-fry" them in a
pan with butter for a bit first. The thinner the batter, the longer
(stringier) the noodles will be. If the batter is quite thick you will
have small noodles the size of those small chocolate easter eggs. The
thickness can be adjusted by adjusting the water in the batter. Do
whichever you prefer.
Also there are special tools - such as a collander with cherry stone-sized
holes in the bottom. Mine has a crank which turns a paddle which when
turned in one direction will push the batter through the holes, and then
when the direction is reversed it cuts the batter realeasing the
dumplings.
David Fokos
--
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David Fokos Platinum/Palladium Photography & Workshops
bea...@netcom.com
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sgjg...@pipeline.com
In article <4uj3oa$r...@news00.btx.dtag.de>, Christa Fischer u. Klaus Hei
writes:
soon. Here is my husband's grandmothers recipe, it's the best I've ever
made.
CHICKEN PAPRIKA
1 (3 pound) chicken
1/4 cup flour
1 tsp salt
1 tbs paprika
1/4 tsp pepper
1/4 tsp ginger
1/4 tsp garlic powder
1/4 tsp dried basil leaves
dash of nutmeg
2 tbs margarine or butter
2 tbs shortening
1/4 cup sherry
2 tsp Worcestershire sauce
1 (4 ounce) can mushrooms
1 cup sour cream
1 tsp instant chicken bouillon granules
Cut chicken in pieces; coat with a mixture of flour, salt, paprika, pepper,
ginger, garlic powder, basil and nutmeg. Heat margarine and shortening in
heavy skillet; brown chicken. Combine sherry, Worcestershire sauce and
instant bouillon and pour over the browned chicken. Add mushrooms; cover
and simmer 50 minutes or until tender. Remove chicken to a serving
platter. Blend sour cream with pan drippings in skillet. Stir 3 minutes
until heated, but do not boil. Pour sauce over the chicken and sprinkle
with extra paprika.
Enjoy!
Julie
Ken Gregg
Christa Fischer u. Klaus Heimerl wrote:
>
> Hello,
>
> my mother, who is keen on cooking, asked me to write down a recipe for
> paprika- chicken, that was shown in a tv- show I should watch. But as
> I forgot to switch the tv set on I have now a small problem. However,
> this problem can be solved by the 'internet society': I would
> appreciate to get as much recipes for paprika chicken as possible. If
> you find time a few minutes, send your recipe of paprika chicken to my
> e-mail adress of show it in this newsgroup.
Here's one, but we have 31 others. See instructions below for access
to our database! It's free!
PAPRIKA CHICKEN
1 c. flour
2 tsp. salt
1 tsp. celery salt
2 tsp. paprika
1/4 tsp. pepper
1/3 c. evaporated milk
1 egg
1 (3 lb.) fryer, cut up
1/3 c. butter or margarine
Mix flour, salt, celery salt, paprika and pepper in
paper sack. Beat milk and egg together. Shake three or four
pieces of chicken in sack at a time. Dip in mixture of milk
and egg. Shake again in sack. Melt butter in oven in a 13 x
9-inch baking pan. Place chicken in a single layer, skin side
down, in pan. Bake, uncovered, at 400 degrees for 30 minutes. Turn
chicken and bake about 25 minutes longer.
Another recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed. This recipe posting
is intended for personal use only. You can print a copy for yourself and/or
your friends, but you cannot publish it or post it to any Internet or other
public site without our permission.
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link, then follow the instructions. It's FREE and easy!
Arthur A. Simon, Jr.
Christa Fischer u. Klaus Heimerl wrote:
>
> Hello,
>
> my mother, who is keen on cooking, asked me to write down a recipe for
> paprika- chicken, that was shown in a tv- show I should watch. But as
> I forgot to switch the tv set on I have now a small problem. However,
> this problem can be solved by the 'internet society': I would
> appreciate to get as much recipes for paprika chicken as possible. If
> you find time a few minutes, send your recipe of paprika chicken to my
> e-mail adress of show it in this newsgroup.
>
=====================================================
Now you've done it! People who are seriously involved with this dish
will argue that it is the *best* dish in the world and there is only
one way to make it, theirs! I have met people that say that one should
approach the making of paprika chicken the same way a priest approaches
the saying of a mass! I have a number of Hungarian Cookboooks (7 or 8,
I think)and I believe every one has a recipe for paprika chicken. I don't
believe *any* of them use mushrooms. The big argument is whether you're
permitted to add bell peper strips or not! But enough food-ology.
Simple is best. Here's one from my collection. Cook it **gently**, don't
substitute skinless breasts, and try to use *fresh* never-frozen chicken.
If you can't use real Hungarian paprika (and have to use the California or
Spanish stuff), the entire character of the dish will be altered, and not for
the better. Good brands include "King Red" and "Pride of Szeged". They will be
in red cans and marked "edes nemes", which means "sweet noble". In Houston, they
are available in most supermarkets in the spice section below the Durkees, Schillings
and Spice Islands racks. For the fat, start with smoked bacon drippings if you want
authentic flavor.
* Exported from Key Home Gourmet *
Chicken Paprikas (Bennett)
Recipe By : Paula Pogany Bennet, The Art of Hungarian Cooking
Serving Size : 6
Categories : Poultry Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken, whole -- disjointed
2 each onion -- chopped
3 tablespoons fat
1 tablespoon sweet paprika, Hungarian
1 teaspoon salt
1 cup sour cream
Wash chicken well, drain and pat dry. Brown the onion lightly
in the fat, add the paprika and the chicken. Sprinkle with salt.
Cover and cook slowly for an hour or until tender. Pour the cream
over the chicken. Heat for a minute only. Serve with freshly boiled
noodles.
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