Ingredients
12 pieces chicken legs and thighs
2 teaspoons paprika, (Hungarian paprika is best)
2 red bell pep pers, seeded
2 red bell peppers, seeded
2 tomatoes
1 teaspoon chicken consomme powder
4 cloves fresh garlic
1 1/2 tablespoons olive oil
2 onions (peeled and sliced)
1/4 cup fresh chopped parsley, divided
Salt and black pepper to taste
2 tablespoons cornstarch
Instructions Sprinkle the chicken pieces generously with paprika, salt and pepper (if using kosher chicken, salt lightly).
Place the bell peppers, tomatoes, chicken consomme powder and garlic into a blender.
Blend to form a sauce.
Once the onions have softened and are starting to caramelize, add the seasoned chicken pieces to the pot. Saute for a few minutes.
Once the onions have softened and are starting to caramelize, add the seasoned chicken pieces to the pot. Saute for a few minutes.
Pour the blended sauce over the top of the chicken pieces. Add water till the sauce just covers the chicken.
Sprinkle with 3 tbsp of the chopped parsley, season with salt and pepper to taste (I used about 1 1/4 tsp of each), and bring to a boil.Reduce heat to a low simmer. Cover the pot, vented slightly.
Cook the chicken for about 1 hour or to desired tenderness. The longer it simmers the more tender it becomes.
When the chicken is finished cooking, adjust salt and pepper seasoning to taste. Mix together 2 tbsp cornstarch with 3 tbsp of cold water. Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.
Serve chicken and sauce over warm nokedli - spätzle or the starch of your choice. Mashed potatoes, egg noodles and rice will also work well. Sprinkle with remaining 1 tbsp chopped parsley to garnish (optional). Description
A dish that gives you a warm feeling...
Servings
6
Notes
This recipe was titled as Kosher Chicken Paprikash and had no dairy products in it. The sauce sounded so good that I decided to use this recipe but I added sour cream to make it a more traditional Paprikash. It was delicious but I tasted the sauce prior to adding the sour cream, and it was wonderful as is.
Source
Michael Berkowits on the Tori Avey website
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