Chicken Paprikash

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:

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. 

Corn Chowda

I really enjoy a fresh creamy corn chowder. Corn is in season right now down here in Florida so I couldn't resist whipping up my favorite recipe. 

If you've ever tried to remove kernels from an ear of corn you know what a mess it can be. I learned this trick from a show on Food Network... either Rachael Ray or Alton Brown's Good Eats.

Place a small bowl upside down inside a bigger bowl and run your knife down the cob. Much less mess and your kernels collect nicely in the bowl. 

Now don't get too excited... this isn't one of those blogs... I won't be taking step-by-step pictures... I've tried it and end up burning my garlic bread trying to capture everything. But I thought this tip was worthy of a share. 

Corn Chowda

Ingredients:

2 tblspoons butter

drizzle of olive oil

1 onion, diced

3 cloves of garlic, minced

1 tsp thyme

1/4 cup flour

6 cups chicken stock

2 cups heavy cream

3 cups of diced potatoes (preferably red bliss)

6 ears of corn (kernel-ed)

salt & pepper

garlic powder

onion powder

1/4 cup chopped fresh parsley

Directions:

Heat butter and oil in a soup pot over medium heat. Add onion, garlic and thyme. Cook until soft, about 10 minutes. Dust with flour and stir until coated. Add chicken stock and bring to a boil.

Add cream and potatoes and bring to a heavy boil for 7 minutes or so. This will break down the potatoes and help thicken the chowder. 

Add corn and seasoning and simmer for 15 minutes. Make sure to taste during this stage. Potatoes are salt absorbers so you may need to add a little more than you think. 

Finally add in parsley and little drizzle of olive oil. Ladle into bowls and serve... (with garlic bread!)