Friday, February 3, 2012

Does anyone know the recipe for Hungarian chicken?

It is smothered in a sauce that is flavoerd with rosemary and has cranberries in it. Does anyone know what else is in the sauce? It is so delicious!
Does anyone know the recipe for Hungarian chicken?
Cranberries %26amp; rosemary? I don't know what recipe you're looking for, but it's not any kind of Hungarian chicken I've ever heard of. It's NOT chicken paprikash, that's for certain. You NEVER EVER put anything like rosemary in a paprikash, and cranberries? Most Hungarians have never met a cranberry, unless they've been to America.



Whatever dish it is you're thinking of, it sounds like it could be delicious, but it's not Hungarian.
Reply:The cranberries are added by the discretion of the cook, they are add when the sauce get's to spicy, they are for balance.

Hungarian Chicken Paprika's



Ingredients:

1/2 cup flour

3 tablespoons Hungarian paprika (preferably Szeged)

salt

pepper

chicken pieces (breasts, legs, or thighs, with bones)

3 tablespoons vegetable oil

1 cup chopped onions

1/8 teaspoon ground red pepper (cayenne)

2 cups chicken broth

1 cup sour cream



Prep:

Combine flour, 2 tbsp paprika, salt and pepper.

Dredge chicken pieces in flour mixture.

Reserve left over flour.

Add oil to large dutch oven.

Heat oil over medium high heat.

Add chicken and brown on both sides, about 10 mins.

Remove chicken from pot.

Add little oil to pot (if bottom appears to be too dry).

Add onion, red pepper, 1 tbsp paprika, and salt.

Saute until onion is tender, about 2 mins.

Return chicken to pot, and add enough chicken broth to cover.

Bring to boil, reduce heat, cover, and simmer about 30 to 45 mins.

until chicken is done.

Remove from heat and let paprikas cool down.

combine reserved flour and 1/2 cup sour cream.

Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.

Add mixture to pot, stirring constantly.

Simmer 5 mins.

Let cool down again and add remaining sour cream, stirring constantly.

Sauce should be a very pale orange color (almost white).

Cook about 1 minute until heated.

Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.
Reply:Hungarian Chicken



1 broiler-fryer chicken, cut in parts

1 cup plain yogurt

1 tablespoon peanut oil

1 cup chopped onion

1 teaspoon caraway seed

1 teaspoon garlic salt

1/2 teaspoon dill weed

1/2 teaspoon paprika

1/4 teaspoon pepper

1/2 cup white wine

Hot egg noodles for accompaniment

Remove yogurt from refrigerator.

In frypan, place oil and heat to medium high temperature. Place chicken in pan and cook, turning, about 10 minutes or until brown on all sides.

Add onion and cook about 5 minutes more.

Push chicken and onion aside and drain oil from pan, scraping bottom to release any browned bits.

Arrange chicken evenly in pan and sprinkle with caraway seed, garlic salt, dill weed, paprika and pepper; pour wine over all. Cover and reduce temperature to low. Cook about 30 minutes or until fork can be inserted in chicken with ease.

Stir yogurt into pan juices and heat slowly about 5 minutes.

Serve with hot egg noodles.

Makes 4 servings.



Sweet and Sour Sauce:

In small saucepan, mix together 3/4 cup orange juice, 2 tablespoons lemon juice, 1 tablespoon sugar, 1/2 teaspoon allspice and 1/2 teaspoon oriental sesame oil. Bring to a boil over medium heat. In small bowl, mix until smooth, 1 tablespoon cornstarch and 2 tablespoons water. Add to saucepan and cook until mixture has slightly thickened. Serve warm.
Reply:HUNGARIAN CHICKEN



5 lbs. chicken pieces

4 1/2 tbsp. butter, melted

3 tsp. paprika

1 lb. wide noodles

Lemon

4 onions

1 pt. sour cream

Parsley (optional)



Rub chicken with salt and cut lemon. Slice onions and wilt them in butter over high heat. Lower heat and add paprika. Add chicken. Cover and simmer on low for 30 minutes. Add sour cream. Serve over noodles that have been dressing with butter and chopped parsley.
Reply:Hungarian style Chicken and Dumplings:



1 hour 20 min prep

4 servings



3 cups self rising flour, plus

1 tablespoon self rising flour (in all)

1 teaspoon pepper

3 lbs chicken legs or chicken thighs or chicken breasts

1/4 cup olive oil

1 onion, chopped

1 clove garlic, minced

3 (14 ounce) cans chicken broth (or homemade)

2 tablespoons fresh and chopped basil

2 tablespoons fresh and chopped thyme

2 tablespoons fresh and chopped rosemary

1/2 teaspoon grated fresh lemon rind

2 tablespoons lemon juice

1 cup whipping cream

1/4 cup sour cream



1. Combine 1 cup flour and pepper dredge chicken and brown in oil,remove chicken.

2. In same pan saute onion and garlic till tender.

3. Add 1T.

4. flour cook 1 minute stirring constantly slowly add broth stirring constantly.

5. Add herbs,lemon rind and juice.

6. Return chicken and simmer covered 30 minutes.

7. Then remove chicken and keep warm.

8. Combine 2 cups flour and whipping cream stir with a fork gently pat into 2-inch balls handling as little as possible.

9. Bring broth to boil and add dumplings cover and simmer 7-10 minutes or till firm in center.

10. Remove from heat stir in sour cream.
Reply:I'm not going to leave a recipe for chicken paprikash because Steve G left a wonderful recipe. I didn't quite get the 2nd recipe. If it doesn't use Hungarian paprika, then the flavor isn't there. And yogurt? Sweet %26amp; sour sauce? I'm sure it's very good, but it's not a paprikash recipe. Steve used cayenne pepper. I use some of the hot Hungarian paprika to spice it up. Other than that, I don't think I'd do anything different. My ex husband and I are both Hungarian, and had this wonderfully flavorful dish fairly often.

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