A spoonful of Hungary with Tamás Dános
The great classic of Hungarian cuisine – chicken paprikash (or paprika chicken) – needs no introduction, but you can always spice up the recipe with a pinch of creativity. This is what we did here too.
Spoiler alert: not only the garnish will surprise you!
Ingredients:
For the chicken paprikash:
• 1 kg chicken thighs
• 0.5 kg onions
• 1 clove of garlic
• 2-3 tomatoes
• 1-2 peppers
• 1 ts sweet paprika powder
• salt, pepper
• 2 dl water
For the pasta dish:
• 0.5 kg dry „csusza” pasta
• 250 g cheese curd
• 300 g sour cream
• 250 g smoked lard
• salt
Sauté the onions, then add the chopped tomatoes and peppers. This can be followed by the powdered paprika, a little water, and the garlic.
Once we reduce it to its fat, top it with 1 dl of water. We add the chicken, cover it, and cook it until ready. Cooking time depends on the size of the chicken, and of course what kind of pot we are making the stew in. With a pressure cooker, it usually takes 90 minutes.
While the chicken is being done, cook the pasta in salted water, then strain and mix it with the sour cream and cottage cheese.
Fry the lard and then add half of it to the pasta. Once the chicken is done, separate it from the sauce and blend the sauce to give it a smoother, creamy texture.
When serving, pour a little sauce on the pasta before applying 2-3 chicken thighs on top of the pasta dish, then pour some more of the silky sauce on the chicken, add a large spoonful of sour cream and crown the whole meal with the rest of the fried lard.
Bon appétit!
source
0 Comments