Hungarian Chicken Paprikash

Main Dish Recipe

Ingredients:
Paprikash:
1 large whole chicken
wash and pat dry, cut into pieces
1 tsp. olive oil
1 med. sweet (red) onion
1 bell pepper
1 Tbsp. salt
2 Tbsp. Paprika (Hungarian Sweet, if available)
1 Tbsp. Hungarian Hot Paprika *
* or subsitute 1 Tbsp. Paprika and a dash of crushed red peppers for spice.
4-oz. tomato paste (from 8-oz. can)
3-4 chopped tomatoes
1 Tbsp. sour cream

Nookedlees (Hungarian Dumplings)
1 cup all-purpose flour
1 cup water
1 tsp. salt
1 egg
1 Tbsp. butter

Instructions:
Chicken Paprikash:
(1) Dice onion and green pepper. Put olive oil in large stew pot, add diced onion and pepper, saute until onion is translucent (Optional: Add 1 Tbsp. butter). (2) Add chicken pieces to onion/pepper mixture, stir in tomato paste, tomatoes, paprika/crushed red pepper and salt. Cover pot with heavy lid and simmer on very low heat for 40 minutes. Garry says your house will smell wonderful by now! (3) Remove lid, stir, then recover and simmer another 5 minutes. (4) Remove chicken pieces and set aside in a bowl. (5) Pour remaining contents of pot into blender (make sure no bones get in the blender!). Let sit for 10 minutes, then skim fat from the top and discard. Add sour cream to mixture in blender and blend only until sour cream is well mixed in. (6) Pour liquid from blender back into pot, add chicken pieces, cover and simmer another 15 minutes. Serve over egg noodles or Hungarian Nookedlees.

Hungarian Nookedlees:
(1) Stir to make a dough, then use a sharp knife to make thin slices from the dough and scrape them from the cutting board into a pot of boiling water until firm. Remove from water and pat dry, then melt 1 Tbsp. of butter in skillet and saute. Place on serving plates and pour Chicken Paprikash over the top.

This dish is traditionally served with a very sour dill weed, black pepper and cucumber salad (see recipe, above right)

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Dill Weed, Black Pepper
and Cucumber Salad

2 Cucumbers, sliced very thin
1 Tbsp. white vinegar
(Mix together and sprinkle generously with black pepper)
pinch of salt
fresh dill weed, broken very small (1-2 Tbsp.--be generous with dill!)
Add 1 cup sweet red onion,
diced very small
Mix all ingredients together, cover and chill at least 2 hours to allow ingredients to marinate, serve on side with Chicken Paprikash.

Chicken Paprikash Dinner
Contributed by Garry D
Jupiter, FL

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