Paprika Hendl Recipes

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

Steps:

• Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
• Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

PAPRIKA HENDL

Steps:

• Cut chicken into serving pieces, and salt.
• Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
• Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
• Put sauce through sieve, food mill, or blender.
• Heat chicken and puréed sauce together over low flame.
• Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
• Serve with Flour Dumplings.

PAPRIKA CHICKEN (PAPRIKA HENDL)

Steps:

• 1. Lightly sprinkle chicken with salt, pepper, and paprika.
• 2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.
• 3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400 F for 1 hour.
• 4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.
• 5. Gravy: Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.
• 6. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.
• 7. Preparation/cooking/baking time: 2 hours Serves 4 to 6 *To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.