CHEF JOHN'S CHICKEN PAPRIKASH
After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.
Provided by Chef John
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
- Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
- Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
- Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g
FINGER LICKIN CHICKEN GIZZARDS
Make and share this Finger Lickin Chicken Gizzards recipe from Food.com.
Provided by Christine Bettiga
Categories Chicken
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix all ingredients in a large saucepan.
- Bring to a slow roll.
- Cover.
- Turn down heat to low and simmer for approximately 3 hours.
- Note: Do not boil or the gizzards will become dry and over cooked.
- Stir occasionally.
Nutrition Facts : Calories 581.5, Fat 49, SaturatedFat 7.8, Cholesterol 92.5, Sodium 2716.9, Carbohydrate 23.2, Fiber 0.4, Sugar 15.5, Protein 9.3
CHICKEN GIZZARD PAPRIKASH
A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.
Provided by 5thCourse
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion in oil or butter till light yellow.
- Reduce heat and rapidly stir in paprika.
- Add meat, cut into desirable pieces, salt and brown.
- Add garlic, crushed or chopped.
- Add only enough water to braise, not boil.
- Cover and simmer until tender. Add water if evaporates and stir occasionally.
- When meat softens, add green pepper, tomato and a bit more water or stock.
- While simmering a few more minutes, blend flour and sour cream together.
- Add to stew, stirring, till thickened.
- I have omitted the thickening step for more of a soup result.
Nutrition Facts : Calories 232.6, Fat 15.3, SaturatedFat 8.5, Cholesterol 129.9, Sodium 76.4, Carbohydrate 14, Fiber 2.2, Sugar 5.3, Protein 11
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