William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-02-01 / 2. szám

Csirke Paprikás

(Paprika Chicken)

I onion, thinly sliced 4 tablespoons lard 8 chicken pieces I tablespoon Hungarian paprika I teaspoon salt Zi teaspoon black pepper

1 Zi cups water

2 tablespoons all-purpose flour I cup sour cream

I cup chicken broth Zi cup mushrooms sliced

In a large pot, brown the onions in the lard, then add chicken and spices, cooking until the chicken is brown.

Add I cup water, cover pot and cook until chicken is tender. When chicken is tender, add the remaining Zi cup water with the mushrooms and bring to a boil. In a bowl, mix the flour with the sour cream until smooth, then add the chicken broth. Pour this mixture into the pot and stir to make gravy. Serve the chicken and sauce over nokedli or white rice.

Hungarian Baked Chicken

Zi cup flour

IZ2 teaspoons salt

I teaspoon celery salt

% teaspoon white pepper

I teaspoon paprika

I/2 teaspoon dried thyme

8 pieces chicken, skin on

V2 cup butter, melted

Zi cup kosher chicken fat, melted

Combine the flour and seasonings in a pan. Dry the chicken pieces with paper towels if they are wet, then dredge in the seasoned flour. Mix the melted butter and chicken fat, then dip the chicken in this mixture so all sides are coated, letting excess drip off. Arrange the chicken pieces on a sheet pan, skin side up with space in between. Bake the chicken at 350°F until done, about one

hour. Plate your chicken on a large platter and serve your guests.

Hungarian Chicken Stew

I tablespoon canola oil I cup onions, diced % cup red pepper, diced

1 tablespoon Hungarian paprika

2 teaspoons garlic powder 4 chicken thighs, skinned

4 chicken legs, skinned I tomato skinned, seeded, rough chopped

I cup chicken broth 8 small potatoes, peeled & halved I cup fresh mushrooms, sliced I can green beans, sliced 4 tablespoons fresh parsley, chopped Salt & white pepper to taste

Over low heat, cook the onions in oil until transparent but do not brown.

Add the red pepper and cook one minute. Stir in the paprika and cook additional two minutes. Add the garlic powder, then lay in the chicken pieces and stir until well coated with the mixture. Add the tomato and the broth, stirring well. Cook covered about 30 minutes, stirring occasionally to prevent sticking. Add the potatoes, pushing them into the liquid, then cook covered an additional 30 minutes until potatoes are tender. Add the mushrooms, green beans and parsley, stirring gently as to

not break the potatoes. Taste the liquid and make adjustments with salt and pepper. Place the chicken on a platter and surround with vegetables. Serve hot to your guests with a crusty rye bread. Extra sauce can be served on the side.

Hungarian Spicy Chicken

Zi cup ketchup Vi cup chili sauce Zi cup cider vinegar Z* cup water

I tablespoon Worcestershire sauce I tablespoon brown sugar I tablespoon garlic, minced I tablespoon onion, minced I tablespoon Hungarian paprika I tablespoon kosher salt I teaspoon black pepper I teaspoon red pepper flakes 6 chicken thighs 6 chicken legs

Combine all the ingredients, except the chicken, in a mixing bowl, blending well. Wash the chicken and pat dry with paper towels and place in a flat container. Pour the liquid over the chicken pieces, coating each one, and let marinate overnight. Cook chicken on a grill using the marinade to brush over the top, OR put chicken in a baking dish and pour marinade over the top, then bake at 350°F for 35 minutes until chicken is cooked. Serve hot on a platter to your guests.

Trivia Answers: (1) The only poultry breed native to the Western Hemisphere in the genus ofMeleagris is the turkey. Wild & domestic turkeys are native to both the United States and Mexico. Another genus of the turkey family Meleagris Ocellata can be found in the forests of the Yucatan Peninsula. (2) A chicken must eat at least two pounds of feed to gain one pound of body weight.

(3) Gainesville, Ga., is noted as the chicken capital of the world, with over 7,600 people employed in the poultry industry. As of 2013, poultry farming produced $3 billion in revenue in this Georgia city.

Photo of Knife © Can Stock Photo Inc./exopixel; Photo of chicken breast © Can Stock Photo Int/Sebalos