Chicken Paprikash
Chicken Paprikash
This is a Hungarian dish my Mother prepared for us all the time. When money was short it was done with a bunch of chicken wings or drumsticks. She would get whatever was on sale at the time and use that.
Take one whole chicken cut into serving pieces.
1 large onion cut into slices
a couple T. of oil to saute the onion in.
1 clove of garlic sliced
2 T.of paprika
Saute the onion in the oil until it looks clear and transparent. Add garlic and paprika and blend this well.
Now add your chicken to the same kettle. Cover it and let the natural juices start to form. The juices will be red colored but it will have a flavor all its own. The paprika and Chicken compliment each others flavor marvelously.
You may add a little salt and pepper if you wish. I never added it myself I always allowed the condoments to be added by the eater.
This needs to cook for about one hour after it has come to a boil. If there is not a nice amount of juice to it you may add small amounts of water. But, it is best when you extrude the natural flavors from the meat itself.
Cut a few potatoes and add them to the liquid until done, or cook some noodles. You can serve it either with, the potatoes, or you can serve it over the noodles. That is totally up to you. But this is so flavorful you will be surprised. Enjoy!
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