First time making chicken Paprikash

[JC in GB]

Made chicken paprikash for the first time yesterday. I think it was @chef jimmyj that posted a recipe for it a while back and it looked great so I thought I would give it a try.

I used a hybrid recipe as I didn't have all the ingredients for a traditional version. I cut off the tomato stems and smoked the tomatoes the day before.

The skins slipped right off when it was time to process them. The other deviation from traditional was that I had heavy cream but no sour cream so I used heavy cream in the sauce.

The results were fantastic. The chicken was tender and tasty and the sauce was fantastic. I could have eaten it as soup.

I am going to keep that recipe in my what's for dinner file. Easy and delicious.

JC

 

[Brokenhandle]

sounds good! And it looks even...wait, I can't see it! not sure what it is to be honest but if it came from @chef jimmyj I'm sure it was good

Ryan

 

[JC in GB]

sounds good! And it looks even...wait, I can't see it! not sure what it is to be honest but if it came from @chef jimmyj I'm sure it was good

Ryan

Yeah, sorry no pics.... Was just too beat yesterday to even think of it...

 

[HalfSmoked]

Ah what no photos you know what they say no photos it didn't happen

But I'm sure it was a great meal.

Warren

 

[JC in GB]

Ah what no photos you know what they say no photos it didn't happen

But I'm sure it was a great meal.

Warren

Believe me or don't.

 

[zwiller]

I believe ya. So it was tasty but ugly...

 

[jcam222]

Sounds good. Been far to long since I’ve had parikash

 

[chilerelleno]

Sounds like maybe there may be a little Hungarian in the gene pool.
Sounds great!
Where's the pics?

 

[chef jimmyj]

My Simmered method, below, is simple and delicious. BUT... @fivetricks Baked Paprikash is Out of this World!...JJ

Chicken Paprikash

Something a bit different for a Sunday.. this is a random dish I made a long time ago and for whatever reason has become my daughter's favorite dish for me to make for her. Since I'm the weekend chef off we went. Firs things first. Grab your favoritist (and largest) cast iron. Toss enough oil...

www.smokingmeatforums.com

 

[chef jimmyj]

Stove Top Chicken Paprikash

2T Bacon Grease (No Substitutes!)
4Lbs Chicken Thighs or Parts
1C Diced Onion
4T Hungarian Paprika, divided
1ea Bayleaf
4C Chicken Broth
1C Sour Cream
1tsp Black Pepper.
Salt to taste at the end.
Roux
8T Flour
8T Bacon/Chicken Pan Fat and Butter as needed.
Combine and cook, over low heat, until a Blonde color, 4-5 minutes.

Brown Chicken in Bacon fat and set aside. Remove all but 2T Grease, and set aside.
Brown Onion in fat.
Add 2T Paprika, Bayleaf and Pepper. Saute until the Paprika is fragrant and darkens a bit.
Add Chicken Broth and simmer until the Chicken is tender, 30 to 60 minutes.
Add, the remaining 2T Paprika and Stir in the Roux.
Bring to a Boil and Simmer, 5-10 minutes to cook out Flour Taste.
Stir in Sour Cream and add Salt & Pepper to taste.
Serve with Noodles or Spaetzle.
Makes 6 to 8 Servings

 

[chilerelleno]

Stove Top Chicken Paprikash

2T Bacon Grease
4Lbs Chicken Thighs or Parts
1C Diced Onion
4T Hungarian Paprika, divided
1ea Bayleaf
4C Chicken Broth
1C Sour Cream
1tsp Black Pepper.
Salt to taste at the end.
Roux
8T Flour
8T Bacon/Chicken Pan Fat and Butter as needed.
Combine and cook, over low heat, until a Blonde color, 4-5 minutes.

Brown Chicken in Bacon fat and set aside. Remove all but 2T Grease, and set aside.
Brown Onion in fat.
Add 2T Paprika, Bayleaf and Pepper. Saute until the Paprika is fragrant and darkens a bit.
Add Chicken Broth and simmer until the Chicken is tender, 30 to 60 minutes.
Add, the remaining 2T Paprika and Stir in the Roux.
Bring to a Boil and Simmer, 5-10 minutes to cook out Flour Taste.
Stir in Sour Cream and add Salt & Pepper to taste.
Serve with Noodles or Spaetzle.
Makes 6 to 8 Servings

Bookmarked for next weekend.

 

[Brokenhandle]

Wow! Now that I know what it is definitely gonna have to try this! Thank you for posting that link!

Ryan

 

[chef jimmyj]

No problem guys! Been making that Paprikash, 30 years now. Easy, fast and tastes good. You may need to thicken more or less, depending on if your Chicken is Enhanced and adds moisture. I keep a canister of WONDRA in the Pantry for just such adjustment...JJ

 

[chef jimmyj]

@JC in GB Is the recipe you used similar to above? I was kind of vague in my Fivetricks post. JJ

 

[HalfSmoked]

Thanks for the like JC in GB it is appreciated.

Warren

 

[HalfSmoked]

Thanks for the like Peachey it is appreciated.

Warren

 

[JC in GB]

@JC in GB Is the recipe you used similar to above? I was kind of vague in my Fivetricks post. JJ

Yes. my recipe was nearly identical. The difference was it used water not chicken stock.

It was good but I will use stock next time around.

Also, my recipe had no black pepper called for. I found that uncalled for; so I added black pepper.

Lastly, my recipe had no bay leaf.

Will likely use your recipe next time.....

Your paprikash recipe is now officially in my data base. Congratulations....

JC

 

[chef jimmyj]

I've used Water, but I add Chicken Base. I add Black Pepper to every savory recipe. My taste is sensitive to Bayleaf. I will add it to bold flavored dishes, like this, but not more delicate recipes like Chicken Soup...JJ

 

[JC in GB]

I've used Water, but I add Chicken Base. I add Black Pepper to every savory recipe. My taste is sensitive to Bayleaf. I will add it to bold flavored dishes, like this, but not more delicate recipes like Chicken Soup...JJ

I use black pepper in nearly every savory dish as well. Only time I don't is when back pepper specks would make the dish look wonky. Then I use white or red pepper.

I usually use bay leaf in more robustly spiced dishes as well. I think a pot of jambalaya or gumbo is not complete without the bay leaf flavor.

JC

 

[SmokinAl]

My Mom used to make that all the time when I was a kid, haven’t had it in 50+ years, but I’m going to make some now. I completely forgot about that dish & how much I liked it! Thanks for bringing back some good memories!!!!
Al