RE: [CH] Kure Na Paprice (Chicken Paprika)

green (green56@PioneerPlanet.infi.net)
Tue, 29 Oct 2002 15:07:26 -0600 

Huh?   What brought this on?

No, I didn't ask for a source for Czeck or German paprika.  And I didn't
state just *why* I was looking for the hot Hungarian, but - in case you're
interested - ittiz for my Gulyas.

Alex asked if I had a [family] chicken paprika recipe, and I don't.  Told
him I'd dig up the one outta my Czech book.  Was doing a fiend a favor...

We post tons of ethnic , i.e., "foreign", recipes around this joint.
Ethenticity doesn't matter, just that some kind'a peeper's used.  Heck!
Lots o'times even *that* doesn't matter because the majority o'us are GREAT
cooks and everyone knows it, so all recipes are appreciated [as any recipe
can be made better with El Grande!!!  :D]

And, truth be known, I'm enjoying all the neat paprika info that's been
posted.  Nor'eastern Chileman sent a GREAT site that Dave o'Fiery Foods fame
wrote, and it was absolutely FASCINATING!!!  :D

Don't ever be afraid to post a recipe.  Can't guarantee it won't get
bastardized in someway, but somebuddy here's gonna appreciate your efforts!

green, CH #2156

-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Marianne Meisels
Sent: Tuesday, October 29, 2002 1:04 PM
To: green; chile-heads@globalgarden.com
Subject: Re: [CH] Kure Na Paprice (Chicken Paprika)


Excuse me? As I recall, you weren't asking for a source for Czechoslovak
paprika or
German (Wolfgang Puck recipe) paprika! You wanted a source to buy Szegedi
csipos
eros (aka biting strong) paprika (as opposed to the edes nemes aka sweet)
paprika in
order to make paprikas csirke, i.e. Hungarian chicken paprika. So why all
the foreign
recipes?
I hesitated to send my family recipe for the same since the version I have
and use is for
just one person with a large appetite or, as in my case, one with a small
appetite who
enjoys eating it two days in a row! Still, I know feel I have to defend my
family origins,
so here goes:

  Fry some chopped onion in margarine, butter or fat (the latter being
preferable) in a
covered pot on a very low flame for about five minutes, until onions become
soft
 and transparent.

 Add two half chicken breasts (I use the skinless boneless ones, but you can
use any
cut up parts of chicken with or without skin and bones) and brown on all
sides (10
minutes or so).
 Cut up one small-medium tomato, peeled (after 'poaching' it in boiling
 water) a little chopped red pepper and one chopped hot pepper (minimum).
Cover and cook on a low flame for a few minutes.

 Add 1 tablespoon of hot paprika and 1-1.5 cups of hot water. Cover and cook
 on a low flame for about an hour. If necessary thicken the gravy with one
 teaspoon of flour at the end.

Remember that the veggies and paprika quantities are for only 1 or 2
servings of
chicken, so up them to keep the ratio in keeping with how much chicken
you're making.

My late mother used to make Hungarian dumplings similar to gnocchi to serve
it with to
soak up the gravy, but I prefer to eat it "peasant" style with good crusty
bread.



> From:  The Czechoslovak Cookbook, by Joza Brizova, et al.  Translated
> and adapted by Adrienna Vahala; Crown Publishers, 1965
>
>
> Kure Na Paprice (Chicken Paprika)
>
> 1 chicken, 3-4 lbs
> 1 medium onion chopped
> 1/4 cup chopped bacon or butter
> 1/2 TEAspoon paprika (that all?????????????)
> 1 1/2 cups water
> 1/2 cup sour cream
> 2 TABLEspoons flour
>
> Cut chicken into small pieces.  Wilt onion in bacon or butter, add
> paprika, chicken, and salt, brown.  Add water, cover and simmer until
> tender (about 45 minutes).  Remove chicken from pan.  Mix sour cream
> and flour, stir carefully into pan; simmer gravy for 5 minutes.  Stain
> over chicken.
>
> Serves 4 to 5.
>
> green, CH #2156
>

Marianne