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VISITING AUTHOR/EDITOR ARTICLE

OCTOBER 2011

 

Classic Dish Starts With Paprika

Paprikás Csirke

 

 

Forwarded From UGH

 

 

          Paprika is everywhere in German Hungarian cuisine, but it takes a starring role in chicken paprikas (sometimes spelled paprikash).

 

          The dish, which began as a frugal family meal for farmers and townsfolk in Hungary, can now be found on the menu of most Hungarian restaurants.

 

          The dish, which began as a frugal family meal for farmers and townsfolk in Hungary, can now be found on the menu of most Hungarian restaurants.

 

          It's also made by many members of the United German Hungarians, who use recipes passed down in their families.

 

          Marlene Fricker and her sister-in-law, Lisa Fricker, who live in the same Horsham neighborhood, recently demonstrated how to make the dish. The recipe they used, one of three versions in the United German Hungarians cookbook, was left by Susie Welch, a member of the club and its main cook for two decades before her she passed away about 20 years ago.

 

          Marlene Fricker and her sister-in-law, Lisa Fricker, who live in the same Horsham neighborhood, recently demonstrated how to make the dish. The recipe they used, one of three versions in the United German Hungarians cookbook, was left by Susie Welch, a member of the club and its main cook for two decades before her she passed away about 20 years ago.

 

          Marlene Fricker and her sister-in-law, Lisa Fricker, who live in the same Horsham neighborhood, recently demonstrated how to make the dish. The recipe they used, one of three versions in the United German Hungarians cookbook, was left by Susie Welch, a member of the club and its main cook for two decades before her she passed away about 20 years ago.

 

          Marlene Fricker and her sister-in-law, Lisa Fricker, who live in the same Horsham neighborhood, recently demonstrated how to make the dish. The recipe they used, one of three versions in the United German Hungarians cookbook, was left by Susie Welch, a member of the club and its main cook for two decades before her she passed away about 20 years ago.

 

          Marlene Fricker and her sister-in-law, Lisa Fricker, who live in the same Horsham neighborhood, recently demonstrated how to make the dish. The recipe they used, one of three versions in the United German Hungarians cookbook, was left by Susie Welch, a member of the club and its main cook for two decades before her she passed away about 20 years ago.

 

          Marlene made a few changes, substituting vegetable oil for the shortening in the original recipe and using chicken thighs instead of a whole chicken.

 

          "Because it's a stew and you'll be cooking it a long time, white meat doesn't do that well," Marlene says.

 

          But she didn't mess with the key parts - the paprika and the onions.

 

          Szeged sweet Hungarian paprika, available in most supermarkets, is "the paprika of choice," Marlene says, unless you've recently brought back a stash of the stuff from Hungary.

 

          If you're worried that 3 tablespoons might be too much, you can start with less, then add more later to taste.

 

          But don't skimp on the onions.

 

          "One of the secrets to a good paprikas or a good goulash is to use enough onions. That's what makes the body of the gravy," Marlene says.

 

          "The basic idea is to get the onions as soft as you can, slightly yellow, and then you can add the rest of the ingredients."

 

          Welsh's recipe called for simmering the chicken in a mixture of tomatoes and water. Some later recipes substitute chicken broth for the water, but Marlene still makes chicken paprikas the traditional way.

 

          "If you lived on a farm, you didn't have chicken broth to make a stew," she says. "It's a matter of economics."

 

          Maybe for the same reason, Marlene didn't add sour cream to the sauce, but many people do.

 

          Chicken paprikas is traditionally served with dumplings, or knodel, made from flour, eggs and water.

 

          "This is the German Hungarian version of spaetzle," Marlene says.

 

          She watched as Lisa dropped the dough from a small spoon into boiling salted water.

 

          "When they get to the top, they're pretty much done, but I usually give them a couple of minutes after that," Marlene says.

 

          If you don't want to go to the trouble of making dumplings, you could serve the chicken with egg noodles instead.

 

 

CHICKEN PAPRIKAS

Hungarian: paprikás csirke

 

Chicken:

4 to 5 pounds chicken parts, (or all chicken thighs)

2 tablespoons salt

1 tablespoon black pepper

3 large onions, chopped

4 tablespoons vegetable oil

3 tablespoons paprika

1/2 cup strained canned tomatoes

Water

Sour cream (optional)

 

Dumplings:

3 eggs, beaten

3 cups flour

1 tablespoon salt

1/2 cup water

Salted water

          Sprinkle the chicken pieces liberally with salt and pepper. Heat the oil in a large, deep pot (a cast iron Dutch oven works well) and cook the onions until softened. Add paprika and stir to coat the onions. Add the tomatoes and the chicken pieces. Pour in enough water to just come to the top of the chicken. Let simmer slowly until tender, about 45 minutes.

          While the chicken is cooking, make the dumplings: Mix together the eggs, flour, salt and 1/2 cup water and beat with a spoon. Bring a pot of salted water to a boil. Drop batter by the teaspoonful into the water. Cook about 10 minutes, or until tender. Drain.

          At serving time, add sour cream to taste to the paprikas sauce, if desired. Serve the chicken and sauce with the dumplings.

Makes 8 to 10 servings.

Recipe from "Mahlzeit," the cookbook of the United German Hungarians.

Mahlzeit - Cookbook

Ordering Instructions - Click here

Link to online News Articles: Article 1 - Article 2 - Article 3 - Article 4 - Article 5

Link to Video

A compliation of German Recipes of the people of the United German Hungarians in celebration of the 100th anniversary of our founding.

 

Posted: Wednesday, March 30, 2011 5:59 am | Updated: 5:52 pm, Tue Apr 5, 2011

BETTY CICHY, staff writer

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