Dracula's 2012 Paprika Hendl Dinner Party! - Event Date: 28 October 2012 - 03 November 2012

A note on my contribution this year: as some of you know, the TasunkaWitko family has been slapped pretty hard these last few weeks with various challenges to our available time and our finances; as a result, I've decided to combine two projects into one and will be making my paprika hendl for this year following Rod's awesome (and frugal) technique for Paprikás Csirke and nokedli, since this is something I've been wanting to try since I first saw it. I had some new and interesting ideas for this year, especially after seeing recent interpretations, but no worries, now I have a year to think them through and develop them.

And just for the record, Dan, Chicken Liver Paprikas is, itself, a great dish. So if you want to add some to the chicken dish, go for it!

   Thanks Tas, Brook, Margi...

  I was cooking this dish at work, so I wasn't able to go out for any additional ingredients if I wanted to. 

   The Chicken (leg quarters) and sauce was made to adhere to the recipe, with small additions of bay leaves and a whole clove of garlic thrown in to simmer in the sauce...and a squeeze of lemon juice at the end.  But it all started by rendering the chicken fat from the skin, then crisping the skin up and saving for the rice...to be added later.

  The rice was cooked ahead of time and cooled/set aside.  The vegetables were lightly sauteed (in chicken fat) and set aside.  Vegetables used were green pepper, red pepper, Hungarian yellow pepper (w/slight heat), garlic.  Once it was close to serving time I heated up the various peppers, added the cooked rice and gently folded to combine.  Both fresh parsley and chick peas were added near the very end.  Just before serving I topped the rice with crisp chicken skin pieces. 

   A nice crusty bread (with olive oil) was served beside the rice and Hendl.

   Nothing fancy...but maybe a little different spin, as we all add to our cooking. 

  The finished result?  I was actually a bit surprised at this dish, I thought it would have way too much paprika in it.  But the paprika was cut way down as the chicken simmered...then with the addition of the sour cream mixture...it needed the rest of the paprika added.  This was really a very tasty dish...I loved the Hendl.  This is really a very versatile dish, as we're seeing with the different variations.

   Thanks Tas!

Such creativity around here! Well done!

Very nice work, Dan! I like the idea of -what I would call- making a "fresh paprika soffrito" first and then add the cooked cold rice and finally add a different crunchy texture with the crisped chicken skin, which addition lifts the preparation to a higher level. It leans somewhat towards the fried rice method, using cold previously boiled rice, and I'm sure this procedure creates a fantastic taste... and that's what good cooking is all about.

   Thanks for the kind words Chris and Margi.  That's what I love about this place...there are TONS of inspirational recipes posted from all over the world!  

The dish looks great Tas!  You're making me really hungry with that nokedli on the plate as well...are they like spatzle I presume?   YUM, YUM!

  Love the plate too!

    Dan

   With colder weather approaching...I think I need to make this one again soon!