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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
Another delicious recipe from my hero, Chef Louis Szathma’ry, updated to today’s available meat and produce. The challenge in this dish is the paprika. Hungarian paprika is available at specialty stores or online, and really makes the dish. However, in a pinch, when you are craving this creamy tasty dish, use the paprika you have, and don’t be stingy!
- 3 lb fryer chicken parts (approx. weight)
- 6 Tbl vegetable oil or combination of oil & butter
- salt & black pepper to taste
- 5 Tbl Hungarian sweet paprika
- 1 c. finely chopped onion
- 3 Tbl tomato puree
- 1 clove garlic
- 2 c. chicken stock
- 1 green bell pepper cut in fingerling slices
- 1 cup sour cream
- Sprinkle the chicken pieces with salt, pepper and 1 tbl of paprika.
- Heat 4 tbl of the oil in a large heavy saute pan . When hot, saute the chicken pieces in the pan over medium heat for about 10 minutes. The meat should start to turn white and feel firm to the touch. Remove from the pan and cover to keep warm.
- Add the chopped onion, 2 tbl paprika, tomato puree, garlic and 1 tsp of salt to the pan. Increase the heat to medium high and stir these ingredients until sizzling.
- Add 1 cup stock, cover the pan, and cook until onions become pulpy. Return the chicken and its juices to the pan.
- Add a little more salt, the bell peppers, and the remaining stock. Cook, covered, for about 30 minutes, or until the chicken is tender.
- In a small saucepan, heat the remaining tbl of oil and add 2 tbs paprika. Stir until heated through, being careful not to burn. Pour this over the cooked chicken.
- Remove 3 large spoonfuls of cooking liquid from the pan. Off the heat and in the same small saucepan, stir this liquid together with the sour cream. Pour the sour cream mixture over the chicken and remove from heat. Serve while hot.
Watch the onions carefully. The time it takes for the onion to turn pulpy will depend on the type of onion you use. Hungarian paprika is the best, as mentioned. The dish is best served with spaetzle, but is also good with wide egg noodles.
- Category: main dishes, chicken, comfort food
- Method: stovetop
- Cuisine: Hungarian, European, old world
Keywords: stew, chicken, chicken stew, comfort food, paprika, hungarian, old world, european
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.