Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?

Chicken Paprikash


This recipe is barely any more complicated than chopping things up and boiling them in a pot. If I use store-bought spaetzel, I can make a complete pot of paprikash and have all the dishes cleaned in 45 minutes.





Ingredients: 24 oz. (1.5 lbs) boneless skinless chicken breasts


24 oz. sour cream


48 oz. chicken broth


1 onion


3-4 tablespoons Hungarian paprika


2 tablespoon garlic


1 tablespoon salt


1/2 teaspoon ginger


2 bay leaves


corn starch or flour


1 Fudgesicle











Make spaetzel; put in a bowl. Alternately, you can buy spaetzel from the store, or prepare any type of noodles you prefer.





Chop up the chicken breasts into small pieces.





Chop up the onion into small pieces.





Put the chicken, onions, and chicken broth into a pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.





Stir in the spices (paprika, garlic, salt, ginger, bay leaves).





Simmer to let the chicken and onions cook thoroughly. While it's all cooking, eat the Fudgesicle.





When the chicken and onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.





Finally, add the sour cream, and it's ready to serve over spaetzel.





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Spaetzel


This seems to be a heretical recipe, because almost everyone I speak to, claims that the batter/dough should require cutting with a knife. I'll let this recipe speak for itself.





Ingredients:





0.5 cups milk


1.5 cups flour (Sapphire brand is preferred)


3.0 eggs





Get a pot of water going at a high boil.





Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not ';dough';.





With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.





Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together.





Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.





MMMMMDoes anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash Recipe





We've been experimenting with chicken lately and stumbled upon a recipe in a 10 year old Good Housekeeping for chicken paprikash, a Hungarian dish. The printed recipe actually called for roasting a whole chicken; we chose to use pieces. What we love about this recipe is that not only does it make a great chicken dish, it doesn't require any odd, special ingredients, just paprika, onions, sour cream, butter, chicken broth and chicken. Although in this recipe the chicken is cooked in the oven, you could easily cook it on the stove top.





By the way, several people have written in asking about using boneless, skinless chicken breasts in our chicken recipes. Unless the recipe actually calls for boneless, skinless chicken breasts, we don't recommend it. But that's simply because we prefer the flavor you get from the skin, the goodness of the marrow from the bones, and the richer flavor you get from the dark meat in thighs and legs. We almost always buy whole chickens, and have the butcher cut them up for us, or we do it ourselves. Wing tips and backs get frozen for making chicken stock. That said, if you want to use boneless, skinless, chicken breasts, by all means do so. Recipes are just guidelines, a basis for experimentation.








1 whole chicken (about 3 1/2 pounds), cut into 8 pieces


1 Tbsp butter, softened


1 garlic clove, crushed


2 large onions, thinly sliced


1 Tbsp sweet Hungarian paprika


1/2 teaspoon salt


1/4 cup chicken broth


2 Tbsp sour cream











1 Preheat oven to 450掳F. Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture underneath the skin on the breasts and thighs.





2 In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450掳F, then lower the heat to 375掳F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175掳F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife. Note that breasts cook faster than the thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer.








3 Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.





Serves 4.Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash --- Its a Hungarian, Slovak , Russian dish ---I always cook the chicken in a pot on top of the stove and remove the broth to use when I make the rice. Brown the cooked chicken in veg oil and add paprika. Then make your rice and add the chicken broth in place of the water. Dump the rice in the pot with the chicken -- mix and serve. Always salt and pepper to taste.
Click this link and scroll down the screen for several recipes:





http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
DONNALEE'S CHICKEN PAPRIKASH





4 lbs chicken


water


2 small onions, chopped


1 tablespoon butter or oil


1/2 teaspoon garlic powder


1 teaspoon salt


1/4 teaspoon black pepper


1 tablespoon paprika


1 cup sour cream








Dumplings:





2 cups all-purpose flour


1/2 teaspoon salt


1/4 teaspoon black pepper


1 teaspoon paprika


1 large egg, beaten


water





In a stock pot or Dutch oven saut茅 onions in butter until tender.


Add water until pot is 1/3 full. Add chicken, garlic powder, salt, pepper and paprika. Make sure water is covering the chicken, if not add more until it just covers. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.





In the meantime, make the dumplings. Mix the flour, salt and pepper in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/4 cup water. Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.





In a separate large pot, boil water. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.





When dumplings start floating on top, remove them with a slotted spoon or drain them. You may have to reduce the heat to see when they are floating. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. Add the paprika.





After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in. Before serving, add 1 cup sour cream.





Enjoy!
Its chicken paprikash:


You can find the recipe at http://www.paprikash.com/