RE: [CH] Kure Na Paprice (Chicken Paprika)
Marianne Meisels (marandy@netvision.net.il)
Tue, 29 Oct 2002 23:57:00 +0200
Where's your sense of humor? And no, I don't mean THAT literally either!
> Huh? What brought this on?
>
> No, I didn't ask for a source for Czeck or German paprika. And I
> didn't state just *why* I was looking for the hot Hungarian, but - in
> case you're interested - ittiz for my Gulyas.
Actually, you DID say it was for your Gulyas -- spelled correctly BTW which most
people don't do! I simply found it amusing that none of the recipes people sent in for
Chicken Paprika -- which is second only to Gulyas as a typically Hungarian dish -- were
by Hungarians.
> Alex asked if I had a [family] chicken paprika recipe, and I don't.
> Told him I'd dig up the one outta my Czech book. Was doing a fiend a
> favor...
I know that, it's just that I'm a tad sensitive when it comes to my ethnicity. Actually, the
Czech recipe isn't too bad for a country whose main, if not only, spice is caraway seeds!
> We post tons of ethnic , i.e., "foreign", recipes around this joint.
> Ethenticity doesn't matter, just that some kind'a peeper's used.
> Heck! Lots o'times even *that* doesn't matter because the majority
> o'us are GREAT cooks and everyone knows it, so all recipes are
> appreciated [as any recipe can be made better with El Grande!!! :D]
The quotes I put around foreign were meant to point out that it wasn't an "authentic"
Hungarian recipe...
> And, truth be known, I'm enjoying all the neat paprika info that's
> been posted. Nor'eastern Chileman sent a GREAT site that Dave o'Fiery
> Foods fame wrote, and it was absolutely FASCINATING!!! :D
I'm fortunate in that I always know people who are going to Hungary and can get me the
real thing and, in a pinch (ouch!) I can usually get authentic Hungarian paprika over
here.
> Don't ever be afraid to post a recipe. Can't guarantee it won't get
> bastardized in someway, but somebuddy here's gonna appreciate your
> efforts!
Thanks. Unfortunately, my mother was the only Hungarian cook I ever knew who didn't
like spicy food... her original recipe used bell peppers and the sweet paprika! My niece
and I put back the spice when we took over the kitchen!!!
> green, CH #2156
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Marianne
> Meisels Sent: Tuesday, October 29, 2002 1:04 PM To: green;
> chile-heads@globalgarden.com Subject: Re: [CH] Kure Na Paprice
> (Chicken Paprika)
>
>
> Excuse me? As I recall, you weren't asking for a source for
> Czechoslovak paprika or German (Wolfgang Puck recipe) paprika! You
> wanted a source to buy Szegedi csipos eros (aka biting strong) paprika
> (as opposed to the edes nemes aka sweet) paprika in order to make
> paprikas csirke, i.e. Hungarian chicken paprika. So why all the
> foreign recipes? I hesitated to send my family recipe for the same
> since the version I have and use is for just one person with a large
> appetite or, as in my case, one with a small appetite who enjoys
> eating it two days in a row! Still, I know feel I have to defend my
> family origins, so here goes:
>
> Fry some chopped onion in margarine, butter or fat (the latter being
> preferable) in a covered pot on a very low flame for about five
> minutes, until onions become soft
> and transparent.
>
> Add two half chicken breasts (I use the skinless boneless ones, but
> you can
> use any
> cut up parts of chicken with or without skin and bones) and brown on
> all sides (10 minutes or so).
> Cut up one small-medium tomato, peeled (after 'poaching' it in
> boiling water) a little chopped red pepper and one chopped hot pepper
> (minimum).
> Cover and cook on a low flame for a few minutes.
>
> Add 1 tablespoon of hot paprika and 1-1.5 cups of hot water. Cover
> and cook on a low flame for about an hour. If necessary thicken the
> gravy with one teaspoon of flour at the end.
>
> Remember that the veggies and paprika quantities are for only 1 or 2
> servings of chicken, so up them to keep the ratio in keeping with how
> much chicken you're making.
>
> My late mother used to make Hungarian dumplings similar to gnocchi to
> serve it with to soak up the gravy, but I prefer to eat it "peasant"
> style with good crusty bread.
>
>
>
> > From: The Czechoslovak Cookbook, by Joza Brizova, et al.
> > Translated and adapted by Adrienna Vahala; Crown Publishers, 1965
> >
> >
> > Kure Na Paprice (Chicken Paprika)
> >
> > 1 chicken, 3-4 lbs
> > 1 medium onion chopped
> > 1/4 cup chopped bacon or butter
> > 1/2 TEAspoon paprika (that all?????????????)
> > 1 1/2 cups water
> > 1/2 cup sour cream
> > 2 TABLEspoons flour
> >
> > Cut chicken into small pieces. Wilt onion in bacon or butter, add
> > paprika, chicken, and salt, brown. Add water, cover and simmer
> > until tender (about 45 minutes). Remove chicken from pan. Mix sour
> > cream and flour, stir carefully into pan; simmer gravy for 5
> > minutes. Stain over chicken.
> >
> > Serves 4 to 5.
> >
> > green, CH #2156
> >
>
> Marianne
>
>
All the best,
Marianne