Chicken paprikash wiki

Chicken paprikash wiki DEFAULT
One of the things I miss most about living in Tasmania (2000-2002) is an amazing little cafe in Moonah called 'Cafe Eva'. It was run by the lovely Eva, a Hungarian friend I met through my husband who had been part of a babysitting ring of parents who would babysit for each other when their children were small. Eva is a larger than life personality who made you feel like you were a guest in her home the minute you walked in her small cafe on Main St. Moonah, ten minutes from bustling Hobart city. Sadly her cafe was sold and became a juice business but Cafe Eva and her famous Hungarian paprikachicken with homemade nockerli or nockedli (a Hungarian version of gnocchi but much smaller pieces) will always be close to my heart.


Sadly Eva didn't pass on her recipe but I have found one that looks very close to the spirit of the dish that she cooked. The photo comes from WikipediaCuisine of Hungaryand links to the Wikipedia page for Goulash
Photo courtesy of Wikipedia page for Hungarian Cuisine
(Image source: http://de.wikipedia.org/wiki/Paprikahuhn)

Hungarian Paprika Chicken with Nokedli (Paprikáscsirke nokedlivel)
  • 2 onions chopped
  • 4 Tbsp. shortening, corn oil or lard
  • 3 Tbsp. Hungarian paprika
  • 1/8 Tsp. black pepper or whole pepper corns
  • 2 Tsp. salt
  • 4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavour
  • 1 1/2 cups water
  • 1/2 pt. sour cream
  1. Brown onions in shortening.
  2. Add seasonings and chicken, brown 10 minutes.
  3. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!
  4. Remove chicken, add sour cream to drippings in pan and mix well.
  5. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.
  6. Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

The recipe includes some potato dumplings based on instant mashed potato but paprika chicken wouldn't be the same without some of Eva's famous nokedli (sounds like gnoccheli). A hungarian variety of gnocchi but made in small pearls of homemade goodness which, when coupled with paprika chicken, send you into a state of bliss.

Nokedli (Galuska)

Ingredients:
The dough just needs to be lightly combined. Over mixing will make this dumpling blend unworkable.
800g flour
4 eggs
Pinch salt
650ml water
Melted butter or oil

Method:
Bring 5 litres of water to the boil with 20g salt.
Beat eggs, water and add to sifted flour and salt.
Combine lightly and push through dumpling strainer with a spatula into the boiling water.
Remove dumplings with a slotted spoon when they rise to the surface of the water.
Roll in melted butter or oil before serving.

In the video it shows the chef using a Spaetzle Makerto form the miniature dumplings by pushing the dough through the holes into the boiling water. I found some Spaetzle Makerson Amazon, below and realised I already have a potato ricer with interchangeable ricer discsthat I could use.
Product DetailsFOX RUN POTATO RICER 10"
Eva's paprika chicken was served on a warmed plate with a blanket of nokedli (tiny hand-fashioned dumpling squiggles similar in texture to gnocchi), and the succulent, tender pieces of paprika chicken carefully placed on top and lashings of the amazing sauce covering most of the dumplings and sprinkled with some paprika and dollops of sour cream. Delicious!

---
More on chicken paprika from Wikipedia:


Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder.[1] The name originates from the Hungariangulyás (pronounced goo-yash hu-gulyás.ogglisten(help·info)), the word for a cattlestockman or herdsman.

So Paprika Chicken (Paprikas) is a variant of Goulash

Paprikás

A slightly similar dish is Paprikas, made only with diced meat. Paprikas is made with chicken, lamb[14], pork[15], calf[16] or goose, sometimes bones included (chicken cutlets or lamb). The meat is covered by a rich, thick creamy paprika sauce. Paprikás is usually made without any vegetables. The diced meat is seared with finely chopped fried onions and paprika, then simmered along with stock or water on low heat.[17] Chicken paprikash is made with whole chicken pieces, legs, thighs, breast and back, onion and paprika, covered and cooked on a small fire, simmered until the chicken is tender, then sour cream and heavy cream is added to the gravy. If two or three tablespoons of paprika powder is used for spice and a generous amount of sour cream or cream (or a mixture of both) is added to the meat in the end, which is prepared the same way as the Pörkölt, it will become what the Hungarians call a Paprikás[18]. Topping the dish with fresh chopped parsley gives the paprikás its special flavour. When making paprikás, a tasty vegetarian alternative is gombapaprikás - mushroom paprikas - where sliced mushrooms are used instead of meat.



References:

  1. June Meyer's Authentic Hungarian Chicken Paprika
    http://homepage.interaccess.com/~june4/hunchicpaprikas.html
  2. Answer to the question "Hungarian version of gnocchi - recipe please?" by [email protected] on Yahoo Answers
    http://au.answers.yahoo.com/question/index?qid=20080113154908AAEpHqR
  3. Food Safari video featuring the making of Nokedli
    http://www.sbs.com.au/food/recipe/134/Porkolt_with_nokedli_and_cucumber_salad
  4. Cuisine of Hungary
    http://commons.wikimedia.org/wiki/Cuisine_of_Hungary
  5. Recipe Bazaar Nodedli Dumplings
    http://www.recipezaar.com/Hungarian-Nokedli-Dumplings-54823
  6. Group recipes Nokedli
    http://www.grouprecipes.com/9224/nokedli---hungarian-dumpling.html
  7. Hungarian Food Recipes: Nokeldi-Galuska-Spaetzle
    http://hungarianfoodrecipes.blogspot.com/2007/06/nokeldi-galuska-spaetzle.html
  8. Hungarian nockerli
    http://neocortext.blogspot.com/2008/03/hungarian-nockerli.html
  9. Goulash place nokedli reference
    http://www.roadfood.com/Restaurant/Review/99-99/goulash-place


Chicken Paprika on Foodista
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Sours: http://illawarrafoodreviews.blogspot.com/2009/05/recipe-hungarian-paprika-chicken-with.html

Chicken Paprikash (Paprikas Csirke) with Spaetzle ( German Recipes )

Ingredients:








When I was at university I told my friend/chef about Paprikash and he tried his hand at making it. What follows is his recipe, which is fantastic. In a very short amount of time it has become my boyfriend's favorite meal EVER.

One important note on paprika - it is absolutely necessary that you use good, sweet Hungarian paprika for this. You use a lot of it and the quality of the paprika is essential to the end result - you cannot use any old McCormick's stuff and expect this to taste good. Go outside and discover your closest Eastern European grocer. There you will find the tastiest paprika known to mankind, and now you're ready to begin. Or you can go to Budapest like we did and just grab some there. Your choice.

Feel free to make these recipes side-by-side (they work great if you've got someone else to tagteam with) or make the paprikash and then start the spaetzle.

Chicken Paprikash (Paprikas Csirke)

3.5-4.5 pounds chicken parts (you definitely want something on the bone. We usually grab a package of legs & thighs at the supermarket)
2 Tbsp ****er
3 cups very thinly sliced onions (pref white)
1/4 cup sweet Hungarian paprika (see note above)
2 Tbsp all-purpose flour
1.5 cups chicken stock
1 Tbsp minced garlic
1 large bay leaf
1-1.5 cup creme fraiche (use sour cream if creme fraiche not avail)
salt & pepper

Sours: https://www.wikinewforum.com/showthread.php?t=17990
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One of the things I miss most about living in Tasmania (2000-2002) is an amazing little cafe in Moonah called ‘Cafe Eva’. It was run by the lovely Eva, a Hungarian friend I met through my husband who had been part of a babysitting ring of parents who would babysit for each other when their children were small. Eva is a larger than life personality who made you feel like you were a guest in her home the minute you walked in her small cafe on Main St. Moonah, ten minutes from bustling Hobart city. Sadly her cafe was sold and became a juice business but Cafe Eva and her famous Hungarian paprika chicken with homemade nockerli or nockedli (a Hungarian version of gnocchi but much smaller pieces) will always be close to my heart.

Sadly Eva didn’t pass on her recipe but I have found one that looks very close to the spirit of the dish that she cooked. The photo above comes from WikipediaCuisine of Hungary and links to the Wikipedia page for Goulash

Recipe: Hungarian – Paprika Chicken

Ingredients

  • 2 onions chopped
  • 4 Tbsp. shortening, corn oil or lard
  • 3 Tbsp. Hungarian paprika
  • 1/8 Tsp. black pepper or whole pepper corns
  • 2 Tsp. salt
  • 2kg chicken disjointed, use legs, thighs, breast and back for best flavour
  • 1 1/2 cups water
  • 1/2 pt. sour cream
  • The dough just needs to be lightly combined. Over mixing will make this dumpling blend unworkable.
  • 800g flour
  • 4 eggs
  • Pinch salt
  • 650ml water
  • Melted butter or oil

Instructions

  1. Brown onions in shortening.
  2. Add seasonings and chicken, brown 10 minutes.
  3. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!
  4. Remove chicken, add sour cream to drippings in pan and mix well.
  5. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.
  6. Bring 5 litres of water to the boil with 20g salt.
  7. Beat eggs, water and add to sifted flour and salt.
  8. Combine lightly and push through dumpling strainer with a spatula into the boiling water.
  9. Remove dumplings with a slotted spoon when they rise to the surface of the water.
  10. Roll in melted butter or oil before serving.
  11. Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

To make the dumplings you may need a Spaetzle Maker to form the miniature dumplings by pushing the dough through the holes into the boiling water. I found some Spaetzle Makers on Amazon, below and realised I already have a potato ricer with interchangeable ricer discs that I could use.
FOX RUN POTATO RICER 10"

Eva’s paprika chicken was served on a warmed plate with a blanket of nokedli (tiny hand-fashioned dumpling squiggles similar in texture to gnocchi), and the succulent, tender pieces of paprika chicken carefully placed on top and lashings of the amazing sauce covering most of the dumplings and sprinkled with some paprika and dollops of sour cream. Delicious!


More on chicken paprika from Wikipedia:

Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder.[1] The name originates from the Hungariangulyás (pronounced goo-yash hu-gulyás.ogglisten(help·info)), the word for a cattlestockman or herdsman.

So Paprika Chicken (Paprikas) is a variant of Goulash


Paprikás

A slightly similar dish is Paprikas, made only with diced meat. Paprikas is made with chicken, lamb[14], pork[15], calf[16] or goose, sometimes bones included (chicken cutlets or lamb). The meat is covered by a rich, thick creamy paprika sauce. Paprikás is usually made without any vegetables. The diced meat is seared with finely chopped fried onions and paprika, then simmered along with stock or water on low heat.[17] Chicken paprikash is made with whole chicken pieces, legs, thighs, breast and back, onion and paprika, covered and cooked on a small fire, simmered until the chicken is tender, then sour cream and heavy cream is added to the gravy. If two or three tablespoons of paprika powder is used for spice and a generous amount of sour cream or cream (or a mixture of both) is added to the meat in the end, which is prepared the same way as the Pörkölt, it will become what the Hungarians call a Paprikás[18]. Topping the dish with fresh chopped parsley gives the paprikás its special flavour. When making paprikás, a tasty vegetarian alternative is gombapaprikás – mushroom paprikas – where sliced mushrooms are used instead of meat.

Hungarian cookbooks

References:

  1. June Meyer’s Authentic Hungarian Chicken Paprika
    http://homepage.interaccess.com/~june4/hunchicpaprikas.html

  2. Answer to the question “Hungarian version of gnocchi – recipe please?” by [email protected] on Yahoo Answers
    http://au.answers.yahoo.com/question/index?qid=20080113154908AAEpHqR

  3. Food Safari video featuring the making of Nokedli
    http://www.sbs.com.au/food/recipe/134/Porkolt_with_nokedli_and_cucumber_salad

  4. Cuisine of Hungary
    http://commons.wikimedia.org/wiki/Cuisine_of_Hungary

  5. Recipe Bazaar Nodedli Dumplings
    http://www.recipezaar.com/Hungarian-Nokedli-Dumplings-54823

  6. Group recipes Nokedli
    http://www.grouprecipes.com/9224/nokedli—hungarian-dumpling.html

  7. Hungarian Food Recipes: Nokeldi-Galuska-Spaetzle
    http://hungarianfoodrecipes.blogspot.com/2007/06/nokeldi-galuska-spaetzle.html

  8. Hungarian nockerli
    http://neocortext.blogspot.com/2008/03/hungarian-nockerli.html

  9. Goulash place nokedli reference
    http://www.roadfood.com/Restaurant/Review/99-99/goulash-place

Chicken Paprika on Foodista

Originally published to Illawarra Food and Restaurant Reviews
http://illawarrafoodreviews.blogspot.com

Related

Sours: https://www.aninstantonthelips.com.au/recipe-hungarian-paprika-chicken-with-nokedli-hungarian-mini-dumplings/
Chicken Paprikash (Paprika Chicken)
Chicken Paprikash

Prep Time: 10 Minutes

Cook time: 25 Minutes

Serves: 4

Description[]

A famous Hungarian chicken recipe.

Ingredients[]

Directions[]

  1. Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
  2. When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
  3. Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
  4. Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
  5. Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
  6. Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
  7. Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.
Sours: https://recipes.fandom.com/wiki/Chicken_Paprikash

Wiki chicken paprikash

Paprika is the spice of life in Hungary.

 

The full-bodied, warm taste of Hungarian paprika has no burning heat to it; the zing of the bright red pepper slowly buzzes through, illuminates, and lifts the other flavors of many national dishes while adding a sweet finish to every bite. No other pepper in the world adds this unique touch to a dish―not even the paprika peppers grown in their native soil in the Americas. In Hungary, paprika is grown in the Kalocsa and Szeged regions, where the climate is drier and the sun burns longer, giving the peppers their unique color and sweet zest.

 

While these peppers have been admired in Hungary for many centuries, many of the savory staple dishes of Hungarian cuisine didn’t exist as they do today until the last few centuries. Before then, paprika plants had been used solely as house decorations due to the peppers’ beautiful color and the plant’s hardiness. Soon, working-class Hungarians realized paprika could be used in traditionally bare-bones dishes like goulash(gulyás) to pack a cost-effective punch. During the culinary revelations of the last century, chefs realized the paprika’s color made their food look more appetizing and added a refined taste as a side effect.

 

The culinary innovation of the twentieth century produced chicken paprikash (csirkepaprikás), a chicken stew characterized by a sweet paprika gravy and always served with homemade noodles. Hungarian meat stew (pökölt) is a national dish with many regional differences, but every variation is grounded in the shared inclusion of paprika. Hungarian paprika is so sweet that it can even be used in desserts, like it is in paprika bread(paprikás kalács).

 

Think of the glowing, fiery red spice as the lifeblood of Hungarian cuisine, and get ready to taste pepper as you never have before.

 

 

Sours: https://adhc.lib.ua.edu/globalfoodways/home/hungarian/
Cooking With Oma - Chicken rhinestonerose.com

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The pussy was burning, the swollen lips were wide open and covered with a thick and slippery layer that had already turned into mucus of lubricant, exuding the scent of. An excited woman. The pads of the fingers routinely ran over the lips and, rolling off them, slid along the swollen berry of the clitoris.



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