Chicken: Hungarian Chicken Paprikash
Source of Recipe
Rogue
List of Ingredients
5 med. onions, diced large
1 Tbsp water
3 Tbsp Hungarian Sweet Paprika (Spanish will not do, go and get some made by either "Budapest best" or "Szergo")
1/2 Tbsp Black pepper, fresh ground
4 chicken breasts, cut into nice sized chunks
sodium/salt free chicken broth / Water (If not using pressure cooker)Recipe
Place onions and water into a pot heated over medium heat.
sweat onions until they become translucent then add the paprika and pepper.(Add a splash of water or broth if needed to prevent sticking)
Stir quickly to toast the paprika, but not burn it. (Approx 1 minute)
Add chicken and put lid on pressure cooker. Bring to pressure and cook for 15 minutes (20 if using frozen chicken straight from the freezer)
When time is up release pressure (Per cooker's instructions, don't blame me if it blows up from you doing it wrong) and boil for a while to thicken up the gravy.
Serve over rice or rice noodles.
If you make this in a regular pot you will have to add enough water to simmer the chicken. You will be braising the dish that way then. You will still get the end result, but the old traditional way means waiting all day! Certainly something I couldn't do.
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