September 24, 2014

Hungarian Chicken Paprikash Recipe

Keeping with my theme of saving money in the kitchen by buying a whole chicken for a lot less money than a cut up chicken, here is my grandmother’s wonderful authentic Hungarian Chicken Paprikash recipe. If you’ve never had chicken paprikash before, this will fast become one of your favorite dishes.  It is a great meal to prepare on any of the upcoming Jewish holidays/Yontif since it is prepared on the stove top in one pot.  I make it with non-dairy sour cream the Tofutti Brand Sour Supreme which adds a thick and creamy texture to the sauce but is also low in fat and cholesterol.

Chicken Paprikash

1 whole Chicken

1 chopped onion

1 large tomato chopped

1 large light green pepper (I use Italian pepper but my aunt recommends Anaheim peppers)

3-4 heaping TBSP of Hungarian Paprika (I mix 1 spoon spicy with 3 spoons sweet since I can’t serve too spicy to my kids)

3/4 cup water

8 oz of Tofutti brand Sour Supreme or any non-dairy sour cream or plain soy or coconut milk yogurt.

2 TBSP olive oil

Salt & pepper to taste

Procedure

In a deep round pot (medium size soup pot) saute onion in the olive oil until the onions are clear and shiny, not browned.  Take the pot off of the heat and add the paprika to the onions (accroding to my family, the trick with Hungarian paprika is to add it when the pot is off the flame for full flavor).  Mix well.  Add the tomato and pepper and mix again.  Put the pot back on the flame and add your cleaned whole chicken.  Add the water, cover and bring to a boil.  Once boiling reduce the heat and simmer for about 1 hour.  Mix once or twice when cooking.

Once the chicken is cooked and tender, remove the chicken from pot.  Add 8 oz of the non-dairy sour cream or soy yogurt to the liquid sauce in the pot.  Mix it well until there are no lumps and let it cook on low for a few minutes.  While the chicken is out of the pot take a kitchen searing scissor and cut the chicken into pieces by the joints.  It is very easy to cut the chicken with the right utensil since the chicken should be very tender.  Add the cut chicken back into the pot and mix.  Serve the chicken and sauce on top of boiled macaroni or egg noodles.

 

Comments

  1. Yummy, yummy, please get in my tummy… dahlink. I’ve never had chicken paprikash with sour cream (parev or otherwise) but I now I’m gonna have to try it. Thanks!

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Trackbacks

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  2. [...] Personally, I happen to love the non-dairy/parve sour cream to use in all my Hungarian recipes like my grandmother’s authentic Chicken Paprikash.  You can find my Chicken Paprikash recipe here. [...]

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  4. [...] Hungarian Goulash, as passed down from my Hungarian grandmothers.  Its very similar to my Chicken Paprikash dish that I posted a while ago and has been incredibly popular among my [...]

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