Paprikash

Jason and I were watching the new Captain America: Civil War. Ok, so it’s not new if you don’t have kids and were able to go to the theaters to see it, but it was new to us. Anyway, when Vision was making dinner for Wanda to help her feel better, he was (trying) to make paprikash.  So, I wanted to make it too. Originally, I was going to follow the recipe I found online, but I kept pushing back making it because I had two sick kids. The day I decided I had to make it because the pepper I bought specially for this dish was going bad also happened to be a ballet night which means that I had to go to the crockpot. I started making looking up how to make this at noon. All the recipes I found said 9-10 hrs in the crockpot and that just wasn’t going to fly so, as I typically do, I winged it. It turned out delicious. My six-year-old son said that it was the “same good as schnitzel”. Since schnitzel is one of his favorite meals, that is high praise.

Ingredients:

6 chicken leg/thigh combo pieces (I would probably go boneless next time)

Olive oil or leftover bacon grease (I keep a can in the fridge) for frying

1 Large Onion, diced

1 Hungarian Pepper (mild-moderate hotness), diced

2 Spoonful’s of minced garlic

4 Roma Tomatoes, diced

Black Pepper and Salt to taste

1/4 Cup Paprika (Hungarian Paprika would probably be good, I used Smoked Paprika)

1 Cup Sour Cream (regular, not light because light isn’t quite as thick)

1/4 Cup Flour

Directions:

1. Heat up the oil in a pan. When its ready, add the chicken and brown it up on both sides. For me, this was about 5-7 minutes. I took the skin off to reduce the fat, but if you are using boneless you are good to go. Put the chicken in the crockpot.

2. Add the onion, Hungarian pepper and garlic to the chicken pan and sauté it until it’s almost translucent, about 5 minutes. Then add the tomatoes and the seasoning to the mix and cook that for another 5 minutes or so. Add that to the crockpot.

3. Set the crockpot to low and let it cook for 4-6 hrs. My crockpot runs hot, so it didn’t take that long. Once the chicken is falling apart, that’s how you know it’s ready. Take out a ladle full of broth and let it cool in a bowl. At this point, take the chicken out and debone it (obviously skip this if you went boneless). Then shred the chicken.

4. Add the 1/4 cup flour to the cooled broth and make a rue with it. Stir the rue into the rest of the broth and add the sour cream. Mix all that together well, then add the chicken and let it warm up again.

5. Serve with a sprinkle of paprika and a dollop of sour cream on top. You can serve it over egg noodles or eat it like soup. It has a stroganough-like consistency.

 

 

 

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