Sunday, August 22, 2010

Paprika Chicken.

A wonderful Hungarian dish, which Mrs Ildi and a good friend from school-Sushi, always made. Husband E's Hungarian Godmother made it as well.

Paprika Chicken

2 kg chicken pieces – drumstick, wings, Maryland anything with bones as bones gives it flavour
2 large onions chopped
4 cloves garlic sliced
5 tablespoons sweet paprika powder
3 large red capsicum diced
4 very ripe tomatoes diced or you can used tinned tomatoes
1 teaspoon sugar – makes sauce not taste tarty
Salt / pepper
Bay leaves – depending on size 2
Cornflour mixed with water

Saute the onions and garlic in some oil. Then add the paprika powder and cook the spice for a minute. Add a little more oil if need be as you want to release the flavour of the paprika and not to burn it.
Add the chicken pieces and seal.
Add the tomatoes and capsicum and add enough water to just cover all ingredients.
Add salt, pepper and the sugar.
Bring to boil then cover and reduce heat. Cook for about 45 minutes to 1 hour until chicken is cooked.
Once chicken is cooked, take out the chicken and put aside.
With a fine sieve and spoon, collect the diced capsicum, tomato and onion pieces and push these thru the sieve with the spoon. You are trying to get all the flavour out of the veggies and discard the skin.
Once this is done, thicken the sauce with blended cornflour and water and return chicken to the pot. Warm thru chicken and serve with pasta or potatoes and veggies.

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