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Home style chicken paprikas

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Rod Franklin View Drop Down

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Topic: Home style chicken paprikas
    Posted: 23 November 2013 at 13:04
This makes a soup. A very good and rich soup. With dumplings and chicken in it. It is sweet with a slight tang. The chicken, paprika and bay leaf is a fine combination. People slurp an nosh this soup. It is rich but sets well on the stomach. This is how my Gran and my Mother, who learned from her made it, and how I learned to make it and now you.

I hate giving a hard stand ingredient amounts list for this dish. It was never presented that way to me. I don't measure anything when I make it. I don't use a recipe, I just make it happen when it needs to be done. It's a process with a list of ingredients and your experience is what should determine the amounts. I guess it's like a verbal history thing. So, start with the following and without adding or subtracting ingredients make it your own by feeling the right amounts of the listed ingredients to use.  

Home Style Chicken Paprikas

One 5 1/2 pound chicken, cut into pieces.
3 medium onions, in 1/2 inch dice. A total of 5 cups of chopped onion. You could use a lot more.
2 or 3 tablespoons of lard.
4 tablespoons of pride of Szeged, or better, paprika.
4 whole bay leaves.
1 teaspoon of salt - you might use a tablespoon or more.
1/2 teaspoon ground black pepper.
3 quarts water.
1 1/2 cups sour cream.

1. Have 3 quarts of water right at hand before you start. In a large heavy pot heat the lard on medium low heat.

I didn't have any lard so I used 4 slices of bacon.

2. Add the chopped onions and the bay leaves and sweat the onions till they are soft. Do not brown the onions.

Note: This took me maybe 10 minutes. I stirred often and adjusted the heat down along the way. You do not want to see any browning in the bottom of the pot at any time during the sweating of the onions. If you see any browning at all, remove the pot from the heat immediately and stir constantly till that overheated condition is gone, or dump some of the water in there to stop it. It may seem picky, but it's an important detail.

3. Add the salt, pepper and 3 tablespoons of the paprika and stir it to mix well. Immediately pour the water in and stir it to dissolve everything. Turn the heat up to high and bring to a boil.

4. Add the chicken pieces.

I added the chicken to the onions and stuff before I added the rest of the water. It doesn't really matter.

Note: Skin on, and all the parts. That means necks, gizzards, liver, heart and the back too. I really don't have a problem with the skin of a boiled chicken. Maybe it's just the texture that gets people, or they just think crispy browned chicken is what chicken skin just has to be and taste like, but frankly, I no longer believe browning anything belongs in paprikas at all.

I know, I know, it does in fact in my pictorial in the other thread, show the browning of the chicken pieces, and I've done it that way for a long time, but after making it the home style way again, I don't think I would brown the chicken any more. I guess I got caught up in extraneous technical crap, adding it to the making of this dish thinking I was making it better and I forgot what this is supposed to be and what it's supposed to taste like. I think browning adds a wrong taste, if that makes sense, and I think it makes the dish much less digestible too. It's a testament to the greatness of this dish that it can be made so wrong and still be so good. No more fonds, no sauces, no fancy dumplings on the side. This isn't restaurant food. This is home cooking.

If boiled chicken skin really, really, REALLY bugs you, then I would suggest skinning the whole bird first before breaking it down and putting the skin in the pot to be fished out and discarded at the end. I think this dish is meant to be made with whole chickens.

5. Boil gently with the lid on for 90 minutes. During this time make the dumplings, just draining them, and nothing else. After 90 minutes, turn off the heat.

Dumplings made with the tutorials Home Style directions of shaving the dough off the side of the bowl the dumpling dough was made in.

And yeah, I used the chicken liver in the dumplings. Smashing it very finely and adding it to the eggs, water, S&P and before the flour.

6. Leave the chicken and bay leaves in the pot and stir in the sour cream and extra paprika. Add all the dumplings, stir again, check for seasoning. Make sure it has enough salt before it is brought to the table. Bring the pot and a big ladle to the table and serve immediately.

Feel free to make noise and pile bones and stuff on the table above your bowl while you eat this.

No it isn't red. It isn't supposed to be. You'll get over that notion straight away after you finish your first bowl of this awesome soup.
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Hoser View Drop Down
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Joined: 06 February 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 05:14
Wow...looks very interesting indeed.
Go with your food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 November 2013 at 10:50
It's on the list, Rod ~ looks great to me, and homestyle is always hard to beat.

I think "techniques" have their place, and one can use them or not as whim or the situation calls for, but a lot of times, the "real deal" is just that - no fuss or frivolity.
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