{"id":520,"date":"2007-09-28T14:10:00","date_gmt":"2007-09-28T14:10:00","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2007\/09\/28\/friday-random-recipe-chicken-paprikash\/"},"modified":"2007-09-28T14:10:00","modified_gmt":"2007-09-28T14:10:00","slug":"friday-random-recipe-chicken-paprikash","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2007\/09\/28\/friday-random-recipe-chicken-paprikash\/","title":{"rendered":"Friday Random Recipe: Chicken Paprikash"},"content":{"rendered":"<p> The year before our first kid was born, my wife and I went on vacation in Budapest. It was a beautiful city, and the food was wonderful &#8211; I particularly loved the chicken paprikash that they seemed to server everywhere. When I got home, I started looking for recipes to reproduce it. This is the closest I&#8217;ve been able to come.<\/p>\n<p> The most important thing for this recipe is the paprika. Get good hungarian paprika. American paprika is pretty much just powdered red food coloring. Hungarian paprika is a richly flavorful spice which is the heart of this dish.<\/p>\n<p><!--more--><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>3 tablespoons Sweet hungarian paprika<\/li>\n<li>3 tablespoons Hot hungarian paprika.<\/li>\n<li>2-3 pounds of chicken, bone in, skin on. (You can use either a good sized whole chicken,<br \/>\nor just chicken legs; dark meat will come out the best.)<\/li>\n<li> 3 large onions, quartered and then sliced thin.<\/li>\n<li> Several cloves of garlic, finely minced.<\/li>\n<li> 3 bay leaves.<\/li>\n<li> 2-3 cups chicken stock.<\/li>\n<li> 1 cup creme fraiche. (Sour cream will work if you can&#8217;t get the fraiche, but creme fraiche is<br \/>\nmuch better.)<\/li>\n<li> Cooked egg noodles or spaetzle tossed with butter.<\/li>\n<li> Salt and pepper<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Cut the chicken into parts. If you&#8217;re using a whole chicken, separate the legs, thighs, wings,<br \/>\nand cut the breasts each in half. If you&#8217;re using just legs, separate the drumsticks from the thighs.<\/li>\n<li> On medium high heat, brown the chicken well. Start with the fattiest pieces in a dry pan; the rendered fat is what you&#8217;ll use to cook everything else. Drain the fat if there&#8217;s too much, but make sure<br \/>\nto keep enough to be able to saute the onions.<\/li>\n<li> When the chicken is done, dump the leftover fat into a large stockpot on medium heat. Add the onions and garlic, and cook until the onions are soft and translucent, and just barely starting to turn golden.<\/li>\n<li> Add the paprika, bay leaves, and some salt and pepper and stir around.<\/li>\n<li> Add the chicken stock. Taste it for salt and pepper. At this point, it should taste a little<br \/>\n<em>too<\/em> salty, because the chicken is unsalted, and it&#8217;s going to absorb some of the<br \/>\nsalt. Also add more paprika if it doesn&#8217;t taste strong enough.<\/li>\n<li> Put the chicken back in. If the stock doesn&#8217;t cover the chicken, add more. (And then add more<br \/>\npaprika to make up for the dilution.)<\/li>\n<li> When the stock comes to a boil, reduce the heat to a simmer, and let it simmer for at least an hour until the chicken is cooked through and tender enough to fall off the bone.<\/li>\n<li> When it&#8217;s all cooked through, taste again for salt and pepper, and remove the bay leaves.<\/li>\n<li> Right before serving, add the creme fraiche on low heat, and stir it through the sauce.<\/li>\n<li> Serve over the egg noodles or spaetzle. (If you have a good recipe for spaetzle, please let me<br \/>\nknow; I haven&#8217;t been able to make any that comes out like the real hungarian stuff.)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The year before our first kid was born, my wife and I went on vacation in Budapest. It was a beautiful city, and the food was wonderful &#8211; I particularly loved the chicken paprikash that they seemed to server everywhere. When I got home, I started looking for recipes to reproduce it. This is the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-8o","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=520"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/520\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}