Hungarian Heritage Review, 1988 (17. évfolyam, 1-12. szám)
1988-04-01 / 4. szám
(üulinarg JVrt of 33ungarg CHICKEN PAPRIKASH 4 servings 1 2 1/2-to 3 lb. frying chicken 5 tbsp. lard or shortening of your choice black pepper and salt, to taste 5 tbsp. sweet Hungarian paprika 1 cup finely chopped onion 1. Cut out the backbone of thechickenand split into three pieces crosswise. Cut the neck in two pieces, cut off the drumsticks, and split the thighs lengthwise in half along the bone. Cut off two joints of each wing; cut the breast crosswise in half, leaving the first wing joint on. Cut the gizzard into four piecesand the heart in half. 2. Sprinkle all the pieces of chicken with salt, black pepper, and I tbsp. paprika. 3. Melt 4 tbsp. of the fat in a large heavy sauté pan. When hot. put in the chicken pieces and very quickly sauté over medium heat until the chicken meat turns white and is firm to the touch. Remove all chicken except the back, gizzard, heart, and neck. Keep warm. 4. Increase the heat and add the chopped onion. 2 tbsp. paprika, tomato purée, and the garlic which has been mashed with the I tsp. salt. Stir these ingredients until the fat sizzles. Add I cup stock, cover the pan. and cook until onions become pulpy. 3 tbsp. tomato purée 1 clove garlic 1 tsp. salt 2 cups chicken stock or water 1 medium sized bell-pepper 1 cup sour cream 5. Return the sautéed chicken and its juice to the pan. Add another teaspoon salt, the bell pepper cut into finger-length slices, and the remaining stock. Cook, covered, foran additional 25 to 30 minutes, over medium heat, or until the chicken is tender. 6. In a small saucepan, heat the remaining tablespoon of fat and add 2 tbsp. paprika. Stir until heated through, being careful to prevent burning. Pour this over the cooked chicken. 7. Remove 3 large spoonfuls of cooking liquid from the pan. In a small bowl, stir this liquid into the sour cream. Pour the sour cream mixture over the chicken and remove from heat. Serve while hot. CHEF’S SECRE1: If you follow the directions for the onions, you will have the perfect consistency and taste. Depending on the onion you use. the time it takes to turn into a pulp w ill vary. You must watch carefully. Only the best imported Hungarian or Spanish paprika will give the very special taste that Chicken Paprikash is famous for. GALUSKA ( SPAETZLE) 8 servings i cup milk 3 cups flour 1 *SP- salt 4 eggS 4 to 6 tsp. butter 1. f ill a pot about two-thirds lull with water. Add approximately I tbsp. salt for each quart of water used. Cover and bring the water to a boil, then set the heat so the water remains at a gentle boil. 2. With a fork, beat the eggs w ith the milk. 3. In a mixing bow l, combine the flour and salt w ith the beaten egg mixture. Stir w ith a w ooden spoon, until the batter is smooth and all the flour is incorporated. 4. With a tablespoon, spoon the dough into the boiling water, taking an amount about the size of an almond each time. Continue until all the dough is used. 5. Cover the pot three-quarters of the way. leav ing an opening so that the steam and foam which develop as the Galuska cook can escape. Stir once ina while. Cook until all the galuska are on top of the water. lest one of the larger Galuska by cutting through it to be sure that no raw center remains. 6. Pour into a colander and immediately rinse very quickly and briefly with cold water. Shake as dry as possible. 7. Place the Galuska in a frying pan and distribute the butter over the top. Let it melt, then gently turn the Galuska with a spatula and keep them warm until served. 8. Do not overwork the dough, as this w ill result in hard, chew v Galuska. 24 HUNGARIAN HERITAGE REVIEW APRIL 1988
