Hungarian Paprika is one of those spices that everyone should know and love. Some people don't find that the little red tin variety tastes any different than the generic kind. Although I haven't tasted both side by side, I will say that when an entire nation prides itself on one product they call uniquely theirs, it's a matter of quality. Take maple syrup for example, have I ever tried Maine's maple syrup and known it wasn't from Vermont. No. But would I ever, EVER, allow anything but Pure Vermont Maple Syrup into my home? Hecky naw!
So with that clear example at hand, I give you:
So with that clear example at hand, I give you:
Chicken Paprikash
Ingredients:
2 or 3 swirls of EVOO, enough to coat bottom of pan
2 lbs chicken breast, chopped into 1 inch pieces
salt & pepper
baby red potatoes
2 large or 3 medium onions, sliced from root to tip
4 cloves of garlic, chopped
4 tblspoons Hungarian sweet paprika
1 tsp hot Hungarian paprika (or cayenne pepper)
1/2 cup white wine
1 1/2 cups chicken broth
salt & pepper
2 tblspoons butter
1/2 cup sour cream
Directions:
Add potatoes to a large pot and cover with cold water. Add salt and boil until potatoes are fork tender. Drain and set aside. I prefer red potatoes for their silky smooth texture. Next time I make this dish, to add more traditional flair, I'll use chicken thighs and serve it with dumplings instead.
In a large skillet or heavy bottomed soup pot, heat oil over medium/high and add seasoned chicken pieces. Brown up the chicken and remove from pan. Don't worry about cooking it thru as it will go back into the pot to finish.
Add onions and garlic to pot. Cook while stirring until onions pick up all the delicious bits off the bottom of the pan and start to turn a light brown. Add paprikas (and cayenne) and stir to coat everything. Add wine, broth and chicken. Stir to make sure you pick up any bits off the bottom. Turn heat down to low and simmer for 30 minutes. Taste and season as necessary.
Stir in butter and allow to melt. Stir in sour cream so incorporated.
Serve poured over potatoes or noodles or dumplings. Also since there is so much delicious sauce to mop up, some bread would be nice, especially rye bread.
