If you are cooking Hungarian food, you will be using paprika, which is the dried powder of a sweet, mostly mild red pepper. Often times paprika has a smoky flavor to it as well, which enhances the flavors of your foods even more. There is a lot of crossover between Hungarian foods and German foods, so even though the recipe is Hungarian, it comes from one of my German cookbooks. Since I made the Hungarian potato bread earlier, I figured I should stick with the Hungarian theme for the day, so I made Hungarian Chicken Paprika. The German name for it is Kalbspaprika, just in case you were wondering. I served it with garlic mashed potatoes (yes, the same ones I used for the potato bread), the potato bread and roasted vegetables, finished with a smooth Merlot to complete the meal.
Cooking the chicken with the garlic, onions and white wine.
Carrots, broccoli, cauliflower, Brussle sprouts ant garlic, ready for the roasting.
Dinner at last.
Hungarian Chicken Paprika, otherwise known as Kalbspaprika
2 1/2 lbs chicken, veal or beef,
3 TBSP cooking oil
2 cloves garlic
1- 1 1/2 thinly sliced onions
1 TBSP sweet Hungarian paprika
salt & pepper to taste
1 cup dry white wine
1 cup chicken broth
2 TBSP cornstarch
1 cup sour cream or yogurt (I used yogurt, because that is what I had on hand. They are interchangeable in recipes).
Season your meat with salt and pepper then cook your meat in hot oil on a medium-high heat until browned on all sides or for about 10 minutes. I cooked it before slicing, but you can cook it either way. Add the garlic and onions and saute until browned, for about 5 more minutes. Stir in the paprika. Reduce the heat and add the white wine and chicken broth. Cover and simmer for about 45 minutes. Take some of the juices from the pan and mix with the cornstarch, then add to the mixture and mix well. Stir in your sour cream or yogurt. Serve over mashed potatoes or noodles. Top with parsley. Wunderbar.