Chicken Paprikas

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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Brine for chicken:

2-1/2 pounds chicken, cut up
1/4 cup kosher or table salt
1 quart water


3 Tbsp. shortening
salt and pepper
1 cup finely chopped yellow onion
1 Tbsp. plus 1 tsp. Hungarian Sweet Delicacy Paprika
2 large garlic cloves, minced
1/2 cup finely chopped Hungarian wax chiles
2 cups chicken broth
1/2 cup sour cream at room temperature
2 Tbsp. all-purpose flour

1. To brine chicken, first rinse the chicken thoroughly.

2. In a 1 gallon resealable plastic bag, dissolve the kosher salt into the water.

3. Add the chicken, seal and refrigerate for 30 minutes.

4. Heat the shortening in a large skillet and saute the onions over medium heat until translucent.

5. Add the garlic and peppers and cook 1 minute more.

6. Remove the pan from the heat and add the paprika. Stir to mix well.

7. Remove the chicken from the brine and rinse thoroughly under running water, then pat dry with paper towels.

8. Season the chicken with salt and pepper, then add the pieces to the skillet. Mix to combine the paprika-onion mixture with the chicken.

9. Return the skillet to the stove and add enough broth to cover and simmer for about 30 minutes (or roast in the oven at 350F), or until the meat is tender

10. Remove the meat from the skillet and add any remaining broth, then scrape up the brown bits from the bottom of the pan.

11. Mix the sour cream and flour together until smooth. Temper the sour cream mixture with some lukewarm gravy from the skillet. Whisk the mixture into the skillet to create a thickened gravy. Season to taste with salt and pepper.

12. Return meat to skillet and heat through, but do not boil or sour cream will curdle.

13. Serve hot with spaetzle, wide egg noodles or rice. Garnish with fresh chopped parsley.

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Copyright: “2001czholub”