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Recipes
Chicken paprikash
#5: Post edited
by
Monica Cellio
·
2020-06-19T21:42:22Z (over 4 years ago)
incorporating feedback from somebody who tried hot paprika
- I adapted this recipe from several I found online, making substitutions to make it kosher.
- ### Ingredients
- - 4 chicken thighs (on bone, with skin)
- - olive oil
- - 3 medium yellow onions, chopped small
- - 1 red bell pepper, chopped small
- - a few cloves of garlic, minced
- 4 tablespoons Hungarian paprika (sweet or hot; have not tried smoked)- - 1 cup chicken stock
- - 2 small tomatoes, diced
- - 2-3 tablespoons flour
- - egg noodles, cooked
- ### Instructions
- Heat oil, then brown chicken over high heat and remove from pan.
- Lower heat to medium and cook onions, pepper, and garlic until soft.
- Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture.
- Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer.
- When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.
- I adapted this recipe from several I found online, making substitutions to make it kosher.
- ### Ingredients
- - 4 chicken thighs (on bone, with skin)
- - olive oil
- - 3 medium yellow onions, chopped small
- - 1 red bell pepper, chopped small
- - a few cloves of garlic, minced
- - Hungarian paprika: 4 tablespoons if sweet, less if hot, to taste (have not tried smoked)
- - 1 cup chicken stock
- - 2 small tomatoes, diced
- - 2-3 tablespoons flour
- - egg noodles, cooked
- ### Instructions
- Heat oil, then brown chicken over high heat and remove from pan.
- Lower heat to medium and cook onions, pepper, and garlic until soft.
- Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture.
- Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer.
- When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.
#4: Post edited
by
Monica Cellio
·
2020-06-19T01:03:10Z (over 4 years ago)
- I adapted this recipe from several I found online, making substitutions to make it kosher.
- ### Ingredients
- - 4 chicken thighs (on bone, with skin)
- - olive oil
- - 3 medium yellow onions, chopped small
- - 1 red bell pepper, chopped small
- - a few cloves of garlic, minced
- 4 tablespoons Hungarian paprika- - 1 cup chicken stock
- - 2 small tomatoes, diced
- - 2-3 tablespoons flour
- - egg noodles, cooked
- ### Instructions
- Heat oil, then brown chicken over high heat and remove from pan.
- Lower heat to medium and cook onions, pepper, and garlic until soft.
- Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture.
- Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer.
- When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.
- I adapted this recipe from several I found online, making substitutions to make it kosher.
- ### Ingredients
- - 4 chicken thighs (on bone, with skin)
- - olive oil
- - 3 medium yellow onions, chopped small
- - 1 red bell pepper, chopped small
- - a few cloves of garlic, minced
- - 4 tablespoons Hungarian paprika (sweet or hot; have not tried smoked)
- - 1 cup chicken stock
- - 2 small tomatoes, diced
- - 2-3 tablespoons flour
- - egg noodles, cooked
- ### Instructions
- Heat oil, then brown chicken over high heat and remove from pan.
- Lower heat to medium and cook onions, pepper, and garlic until soft.
- Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture.
- Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer.
- When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.
#3: Post edited
by
Canina
·
2020-06-14T01:57:20Z (over 4 years ago)
I adapted this recipe from several I found online, making substitutions to make it kosher. ### Ingredients - 4 chicken thighs (on bone, with skin) - olive oil - 3 medium yellow onions, chopped small - 1 red bell pepper, chopped small - a few cloves of garlic, minced - 4 tablespoons Hungarian paprika - 1 cup chicken stock - 2 small tomatoes, diced - 2-3 tablespoons flour - egg noodles, cooked ### Instructions Heat oil, then brown chicken over high heat and remove from pan. Lower heat to medium and cook onions, pepper, and garlic until soft. Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture. Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer. When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.
#2: Post edited
by
Monica Cellio
·
2020-06-12T22:13:48Z (over 4 years ago)
#1: Initial revision
by
Monica Cellio
·
2020-06-12T22:10:56Z (over 4 years ago)
I adapted this recipe from several I found online, making substitutions to make it kosher. ### Ingredients - 4 chicken thighs (on bone, with skin) - olive oil - 3 medium yellow onions, chopped small - 1 red bell pepper, chopped small - a few cloves of garlic, minced - 4 tablespoons Hungarian paprika - 1 cup chicken stock - 2 small tomatoes, diced - 2-3 tablespoons flour - egg noodles, cooked ### Instructions Heat oil, then brown chicken over high heat and remove from pan. Lower heat to medium and cook onions, pepper, and garlic until soft. Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture. Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer. When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.