Chicken paprikash (kosher)

[elleng]

INGREDIENTS
paprikash
12 pieces chicken legs and thighs

2 teaspoons paprika (Hungarian paprika is best)
2 red bell peppers, seeded
2 tomatoes
1 teaspoon chicken consomme powder
4 cloves fresh garlic
1 1/2 tablespoons olive oil
2 onions (peeled and sliced)
1/4 cup fresh chopped parsley, divided
Salt and black pepper to taste
2 tablespoons cornstarch
Homemade nokedli (spätzle) for serving

Take the skin off of the chicken, so the dish doesn't contain as much fat. You can leave the skin on if you prefer.
Sprinkle the chicken pieces generously with paprika, salt and pepper (if using kosher chicken, salt lightly).

Place the bell peppers, tomatoes, chicken consomme powder and garlic into a blender. Blend to form a sauce.

In a large pot, heat olive oil over medium. Saute the onion slices in olive oil until tender.

Once the onions have softened and are starting to caramelize, add the seasoned chicken pieces to the pot. Saute for a few minutes.

Pour the blended sauce over the top of the chicken pieces. Add water till the sauce just covers the chicken.

Sprinkle with 3 tbsp of the chopped parsley, season with salt and pepper to taste (I used about 1 1/4 tsp of each), and bring to a boil.
Reduce heat to a low simmer. Cover the pot, vented slightly.

Cook the chicken for about 1 hour or to desired tenderness. The longer it simmers the more tender it becomes.
When the chicken is finished cooking, adjust salt and pepper seasoning to taste. Mix together 2 tbsp cornstarch with 3 tbsp of cold water. Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.

Serve chicken and sauce over warm nokedli - spätzle or the starch of your choice. Mashed potatoes, egg noodles and rice will also work well. Sprinkle with remaining 1 tbsp chopped parsley to garnish (optional).

[Diamond_Dog]

1. Sounds delish

My dad used to rave about his mother’s chicken paprikash. I should try making it.

[HUAJIAO]

2. Do you use hot paprika or sweet paprika,, I have both- Szeged.

[elleng]

3. I haven't made it yet.

Also have Szeged.

[Mr.Bill]

4. We're going to have this for dinner tonight.

We're using breast because we had some in the freezer. We will put it on wide egg noodles. I'll let you know how it was.

[elleng]

5. Good!

Yes, do let us know how it was.

[Mr.Bill]

6. So far I can tell you that the sauce tastes great.

I also think it would be good on seafood.

I'm on the west coast, so a few more hours before we cook the chicken.

[Mr.Bill]

7. Okay, so we just finished dinner.

It was really good. Rather than make a trip to the store for one or two ingrediants, we made a few substitutions. We didn't have red bell pepper so we used some small orange peppers we had. As I noted earlier, we used chicken breast instead of thighs and legs. It worked out fine but I do think the dark meat would have been better. There's just the two of us, so we used one fourth the amounts of all the ingredients and still have sauce left over. I should also note we did happen to have some very good Hungarian paprika, which I would recommend.

It was a lighter meal than I expected, and I think it would make a good summer dinner. I also want to try it with different meats and maybe even some tofu. I think it would also be compatible with seafoods like shrimp. We may try it with pork chops tomorrow. The noodles were good, but my wife makes a good spatzle and I want to try that also.

Thanks for the recipe. It's always enjoyable to eat something that's different from anything you have ever eaten, and this fits that description.

[elleng]

8. Glad it worked, and thanks for the info.

I MAY make it, some time. AND I'd surely use dark meat; chicken thighs are my favorites.

WOW that your wife makes a good spatzle!