Chicken Paprickash

[selzer]

Just finished making chicken paprickash over spitsleys -- ok, spatzum to the rest of the world.

This is really an inexpensive meal, especially if you do not mind hacking up the chicken so you can get it for 99 cents per pound. I find that this dish does not work without using some light meat, and wings are particularly important. Wings by themselves cost a fortune now, and pick of the chicken usually is a number of legs, thighs and breasts. So it makes just as much sense to buy a bird and cut it up.

I added two thighs and four drums to a six pound fryer, hacked that up.

I cut up a ton of onions and browned them in butter, then added salt, Hungarian papricka (not the hot stuff), and water, and then when that boiled, I added the chicken pieces.

I once tried to make it with boneless skinless stuff -- that was a disaster. The broth needs the bones and skin to make it right.

After that all simmered for an hour and a half, I removed the chicken and stirred a sour cream and flour mixture into the broth.

Then I deskinned and deboned the chicken and removed the cartilege, and added that back into the pot.

Then I made the spitzleys.

Served the mess with beans to my parents and my sister.

It came out really good. There is enough paprickash left, we will have them over NoYolk Dumplings later on in the week.

[Myamom]

I love when you post your recipes...going to try this

[Smithie86]

Let it sit for a day. It is better the second day.

You need the hot stuff. It needs a slight bite. Missing the potatoes and peppers (bell are ok).

Gabor makes this during the winter. Making it this week before her leaves for the trial. People request it at work....

[elsie]

mmmmm
mmmmmmm
mmmmmmmmm

thanks for posting this

[Jax's Mom]

Nom... *drool*... if you like that, try Paprikás Krumpli with hot dogs or sausage or Lecso... Also with hot dogs or sausage... Very inexpensive and yummy