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Chicken Paprikash I

Reviewed: Aug. 30, 2011
This recipe is a good start. I have been to Hungary several times and actually watched how this dish is prepared though it varies greatly from cook to cook. It is best cooked with a whole cut up chicken with the skin on or at the very least bone-in chicken breasts with the skin still attached. Add several cloves of garlic while cooking the onions-and you can even use a red onion for additional color and flavor. You may also use bacon drippings instead of lard or olive oil. The bacon drippings add additional smokey favor to this dish. Use 2 cups of diced onion. I used nearly 1/4 cup of regular hungarian szeged paprika and a little hot paprika to taste. Be sure to salt and pepper the chicken while browning- sprinkled with a little smoked paprika. Be sure not to burn the paprika because it will become bitter. I also used 12 ounces of chicken broth and added a little saffran to help layer the flavor and enhance the color of the sauce. The equivalent of one medium diced sweet green pepper should also be added. You will probably want to add more sour cream and a dollop on the plate when serving. This dish should be started in a skillet then transferred to a heavy pot to finish cooking ( approx 1 hour). It can be served still on the bone but usually is deboned. Always serve with hearty homemade noodles or spaetzle ( never italian pasta). This is a hearty fall/winter dish and should be served with crusty bread.
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