Chicken Paprikas Omama Vargyas |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Omama Etel Vargyas (Grandmother) was known for her awesome cooking talent even though she was totally blind. Her version of this traditional Hungarian dish always brought rave reviews when served over Nocadli (Spatzle). Best served with a simple garden salad and sliced sour dough rye bread. Ingredients:
8 -10 pieces chicken parts (wings not recommended, slice breast halves into 2 pieces) |
2 tablespoons lard |
2 large cooking onions, diced medium |
1 pinch caraway seed |
2 tablespoons sweet hungarian paprika |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 medium green bell pepper (stem and seeds removed) |
2 cups sour cream |
Directions:
1. Preheat a large Dutch oven over medium low heat.
2. Stir in lard until melted then add chopped onions and caraway seed.
3. Saute until onions are translucent and soft.
4. Add sweet Hungarian paprika and continue stirring for 1 minute.
5. Add chicken parts, salt, pepper, and green pepper.
6. Stir gently until all chicken parts are coated with paprika mixture.
7. Cover Dutch oven with lid; reduce heat to simmer, and cook stirring occasionally for 90 minutes.
8. Remove Dutch oven from heat and allow to cool slightly.
9. Remove and reserve chicken pieces to a large bowl discarding as much skin as possible.
10. Discard green pepper.
11. Pour sour cream into a medium size bowl.
12. Using a sieve, gradually strain pan juices and stir into sour cream being sure to press contents of the sieve to extract as much puree as possible. Stir until blended.
13. Return chicken parts to the Dutch oven and cover with sour cream mixture.
14. Cook over low heat, stirring occasionally, until thoroughly reheated but do not allow to boil
15. Serve over lightly buttered Nocali (Spaetzle).
16. Garnish with fresh, finely chopped flat leaf parsley.
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