Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)
1991-02-01 / 2. szám
1 CHICKEN PAPRIKASH Serves 4 2 1/2 to 3-pound frying chicken salt and freshly ground black pepper to taste 5 tablespoons sweet Hungarian or Spanish paprika 5 tablespoons lard or shortening of your choice 1 cup finely chopped onion 3 tablespoons tomato puree 1 clove garlic 2 teaspoons salt 2 cups chicken stock or water 1 medium-sized green pepper 1 cup sour cream Cut out the backbone of the chicken and split into three pieces crosswise. Cut the neck in two pieces, cut off the drumsticks, and split the thighs lengthways 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 pieces and the heart in half. Sprinkle all the pieces of chicken with salt, black pepper, and 1 tablespoon paprika. Increase the heat and add the chopped onion, 2 tablespoons paprika, tomato puree, and the garlic which has been mashed with 1 teaspoon salt. Stir these ingredients until the fat sizzles. Add 1 cup stock, coverthe pan, and cook until onions become pulpy. Return the sauteed chicken and its juice to the pan. Add another teaspoon salt, the green pepper cut into fingerlength slices, and the remaining stock. Cook, covered, an additional 25 to 30 minutes over medium heat, or until the chicken is tender. In a small saucepan, heat the remaining tablespoon of fat and add 2 tablespoons paprika. Stir until heated through, being careful to prevent burning. Pour this over the cooked chicken. 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 hot. CHEF'S SECRET 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 will vary. You must watch it carefully. Only the best imported Hungarian or Spanish paprika will give the very special taste that Chicken Paprikash is famous for. If you can't get it in your regular grocery, look for it in a speciality store. Melt 4 tablespoons of the fat in a large saute pan. When hot, put in the chicken pieces and very quickly saute 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. Copyright by Louis Szathmary. Published with the permission of the author. FEBRUARY 1991 HUNGARIAN HERITAGE REVIEW 33
