Traditional recipes

Chicken paprika with dumplings

Chicken paprika with dumplings

How to prepare a chicken bell peppers.


The cleaned and washed thighs are lightly browned in hot oil. Remove to another bowl and keep warm. In the remaining oil, fry the finely chopped onion very little, add the tomato juice, the paprika, thyme and 1 cup of water. Pour the sauce over the meat, add the peppercorns and salt to taste. Let it boil until the meat is ready.

Galuste:

Bring the water to a boil with the oil and when it has boiled, add all the flour at once, stirring vigorously, to incorporate. Remove from the heat, allow to cool slightly and put eggs, one by one, stirring constantly. Put them to boil in salted water, forming with a teaspoon small dumplings the size of a hazelnut (bigger :))) Boil for a few minutes, until they swell and rise to the surface, then drain and put in the pan with meat, where it is left to boil for about 10 minutes.

It is appropriate for the meat to have enough juice, because we must have an equal amount of meat sauce and dumplings.

Near the end, 5 minutes before it is ready, put the crushed garlic over it paprika and homogenize.

Chicken bell pepper serve hot, sprinkled with parsley.


Chicken bell pepper & # 8211 short history

Frédéric le Play, a French sociologist, began publishing the 6-volume series in 1855 European workers (European Workers) showing for the first time the culinary dishes of a farmer from Hatvan, Hungary.

& # 8222Meat is prepared mainly in the form of paprika, becoming a traditional food. It is prepared from various kinds of meat and poultry, with smoked bacon or not, with onions, salt and paprika, which also gave the name of this preparation. They are fried for a long time for the sauce to thicken. & # 8221 (source)

In the book written by the chef Czifray István in 1830 & # 8222The Hungarian national cookbook & # 8221 he mentions the recipe of chicken paprika, adding sour cream according to preference and using enibahar for spices. As in any traditional Hungarian recipe the pepper is missing, which is not a traditional Hungarian spice. They taste hot using paprika (hot paprika) in combination with sweet.

Therefore, paprika is not a modern food and a very classic and old one, specific to Hungary. From there it spread to Banat and Transylvania as well as to Serbia, the Czech Republic or Slovakia. More information can be found here & # 8211 in lbs. English.

This dish can also be cooked in a cauldron, outdoors. It's even tastier. More recipes in the cauldron (bograci) find here.

I respected here as much as possible the old, traditional recipe. As a side dish I also chose something traditional Hungarian: flour dumplings.


Chicken paprika with sour cream and flour dumplings & # 8211 traditional recipe from Transylvania, Maramures, Crisana and Banat, taken from Hungarian cuisine, in which paprika (paprika or paprika) is the essential ingredient for taste, this being the one from which the name of the recipe is derived. It is a tasty and fragrant recipe, easy to prepare, perfect for lunch or dinner.

Chicken bell pepper is one of the traditional dishes of Hungarian cuisine. It is a simple recipe, easy to prepare, with chicken, onion, pepper, sour cream and of course paprika, the star ingredient of this recipe. Paprika is probably the most common ingredient in Hungarian cuisine, and the tradition of growing peppers began in the Middle Ages, when the Turks brought peppers to Hungary, but drying and turning peppers into paprika is only the merit of Hungarians.

Recipe for chicken paricas with sour cream and flour dumplings it is also found in the cuisine of other countries neighboring Hungary: the Czech Republic, Slovakia or Serbia, but it is also present in Transylvania, Banat, Maramures or Crisana.

If you are not familiar with Hungarian cuisine, it may seem that paprika and goulash are identical dishes because they have meat and flour dumplings, but there is a big difference between the two dishes. Paprika is made especially from chicken, and paprika is the main ingredient, while goulash is made from beef or pork and paprika is in smaller quantities.

Chicken bell pepper recipe with sour cream and flour dumplings which I present to you below is my mother-in-law's recipe. You can make chicken paprika from a whole chicken that you cut, but you can only choose chicken legs or chicken breast (I'm not a fan of dishes only with chicken breast because they seem fading). Chicken bell pepper can be accompanied by pasta, rice, mashed potatoes. I first ate this recipe at my mother-in-law's, then during the holidays in Hungary, Austria or Germany. In Austria and Germany in pretentious restaurants I did not like at all. But, on the border between Hungary and Austria, at a hotel known to all those who go skiing in Austria (Paprika hotel) I ate the best paprika and goulash. The menu was also in Romanian.

You can prepare chicken paprika with sour cream and flour dumplings for family meals. I like to prepare it on slightly cooler or colder days, except in summer.

I often prepare meat recipes accompanied by sauce because it seems to me that this cooking time falls into the category & # 8220confort food & # 8221, that kind of simple food, easy to prepare that can be accompanied by simple garnishes or can be eaten as such , only with bread or polenta.

I chose the meat in such a way as to be sure that I would cook it quickly. Onions provide a sweet taste, and flour thickens the sauce. I put water (hot to hot) but I would have used chicken stock (clear chicken soup) if I had it in the freezer. The sour cream is responsible for the taste of the sauce and the paprika (paprika) brings color. NOT use tomato juice! NOT use yogurt instead of sour cream!

If you like spicy food, you can also add spicy paprika, depending on how spicy you eat.

The flour dumplings I prepared for chicken belly recipe they have a little secret: they contain a little semolina which makes them fluffier and tastier. I made them exactly as I learned from my mother-in-law.

If you like dishes with sauce, here are some recipes to inspire you and prepare them too:

Find on the blog several recipes for beef stew, pork, chicken extremely tasty that deserve your attention. You will find beef stews from Cuban or Irish cuisine (with black beer), but also game meat stews (wild boar or deer). I would be glad to know if you tried them, so I'm waiting for your pictures.

I now leave the list of ingredients and how to prepare for chicken paprika with sour cream and flour dumplings.

INGREDIENT:

900 g chicken (I had chicken breasts and thick strips of chicken breast)

2 large chopped onions & # 8211 approx. 400

1/2 large bell pepper or 1 smaller bell pepper & # 8211 any color

1 tablespoon finely chopped paprika (paprika & # 8211 boia dulce)

3-4 tablespoons oil for frying

200 ml sour cream for cooking

For dumplings:

For the beginning, I chopped the onion finely and hardened it a little in the hot oil in a large saucepan. The onion just needs to be softened, not completely fried in the first phase. I put the chicken legs and the chicken breast strips over the onion and I sautéed them very little with the onion.

Over the meat I sprinkled paprika (paprika or paprika), I mixed, then I added in the pan 1/2 large bell pepper cut into strips. I'll take the pepper out when I'm done cooking. I was careful not to harden the paprika because it will change color and the food turns brown.

I poured hot water over the meat to cover it and let it boil for 10 minutes on low to medium heat, with the lid on when it boiled, then seasoned with salt and freshly ground pepper and added 2 cloves of garlic. the press. I let it cook until the water dropped and the meat cooked. The sauce should remain in the pot about 2.5-3 cm high (the idea is to keep enough sauce for all portions to contain slightly thickened sauce and a lot). The paprika boiled for about 30 minutes. The meat being commercially cooked boiled quickly, in about 35 minutes, but if you have country chickens the cooking time increases considerably up to an hour (the meat is more tender).

I mixed a tablespoon of grated flour with cooking cream and poured it over the sauce in the pot. I let it boil until it thickened. Since flour is used, you can also add sour cream with 24% fat, and it should not look cheesy / cut.

While the meat was boiling in the pot, I prepared the flour dumplings. I started boiling them shortly before the paprika was ready.

In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well to prevent lumps from forming, then I added semolina.

I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.

I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.

The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the paprika sauce, otherwise it dries, spoils its appearance and texture.

I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the chicken paprika with sour cream. From this moment, the food stays on the fire for another minute, then the fire stops. You can turn off the heat right after you put the dumplings, but I still keep it so that the dumplings lend a little flavor to the sauce. After I stopped the fire I left the pan with a lid for another 3-4 minutes after I stopped the fire, for the same reason: galustelew borrows from the aroma of the sauce and the food is much tastier.

During this time I put the plates on the table, then I put in each plate a generous portion of chicken paprika with sour cream and flour dumplings.


CHICKEN PAPRICAS WITH CREAM AND FLOUR COOKIES

Chicken paprika with sour cream and flour dumplings & # 8211 traditional recipe from Transylvania, Maramures, Crisana and Banat, taken from Hungarian cuisine, in which paprika (paprika or paprika) is the essential ingredient for taste, this being the one from which the name of the recipe is derived. It is a tasty and fragrant recipe, easy to prepare, perfect for lunch or dinner.

Chicken bell pepper is one of the traditional dishes of Hungarian cuisine. It is a simple recipe, easy to prepare, with chicken, onions, peppers, sour cream and of course paprika, the star ingredient of this recipe. Paprika is probably the most common ingredient in Hungarian cuisine, and the tradition of growing peppers began in the Middle Ages, when the Turks brought peppers to Hungary, but drying and turning peppers into paprika is only the merit of Hungarians.

Recipe for chicken paricas with sour cream and flour dumplings it is also found in the cuisine of other countries neighboring Hungary: the Czech Republic, Slovakia or Serbia, but it is also present in Transylvania, Banat, Maramures or Crisana.

If you are not familiar with Hungarian cuisine, it may seem that paprika and goulash are identical dishes because they have meat and flour dumplings, but there is a big difference between the two dishes. Paprika is made especially from chicken, and paprika is the main ingredient, while goulash is made from beef or pork and paprika is in smaller quantities.

Chicken bell pepper recipe with sour cream and flour dumplings which I present to you below is my mother-in-law's recipe. You can make chicken paprika from a whole chicken that you cut, but you can only choose chicken legs or chicken breast (I'm not a fan of dishes only with chicken breast because they seem fading). Chicken bell pepper can be accompanied by pasta, rice, mashed potatoes. I first ate this recipe at my mother-in-law's, then during the holidays in Hungary, Austria or Germany. In Austria and Germany in pretentious restaurants I did not like at all. But, on the border between Hungary and Austria, at a hotel known to all those who go skiing in Austria (Paprika hotel) I ate the best paprika and goulash. The menu was also in Romanian.

You can prepare chicken paprika with sour cream and flour dumplings for family meals. I like to prepare it on slightly cooler or colder days, except in summer.

I often prepare meat recipes accompanied by sauce because it seems to me that this cooking time falls into the category & # 8220confort food & # 8221, that kind of simple food, easy to prepare that can be accompanied by simple garnishes or can be eaten as such , only with bread or polenta.

I chose the meat in such a way as to be sure that I would cook it quickly. Onions provide a sweet taste, and flour thickens the sauce. I put water (hot to hot) but I would have used chicken stock (clear chicken soup) if I had it in the freezer. The sour cream is responsible for the taste of the sauce and the paprika (paprika) brings color. NOT use tomato juice! NOT use yogurt instead of sour cream!

If you like spicy food, you can also add spicy paprika, depending on how spicy you eat.

The flour dumplings I prepared for chicken belly recipe they have a little secret: they contain a little semolina which makes them fluffier and tastier. I made them exactly as I learned from my mother-in-law.

If you like dishes with sauce, here are some recipes to inspire you and prepare them too:

Find on the blog several recipes for beef stew, pork, chicken extremely tasty that deserve your attention. You will find beef stews from Cuban or Irish cuisine (with black beer), but also game stews from wild meat (wild boar or deer). I would be glad to know if you tried them, so I'm waiting for your pictures.

I now leave the list of ingredients and how to prepare for chicken paprika with sour cream and flour dumplings.

INGREDIENT:

900 g chicken (I had chicken breasts and thick strips of chicken breast)

2 large chopped onions & # 8211 approx. 400

1/2 large bell pepper or 1 smaller bell pepper & # 8211 any color

1 tablespoon finely chopped paprika (paprika & # 8211 boia dulce)

3-4 tablespoons oil for frying

200 ml sour cream for cooking

For dumplings:

For the beginning, I chopped the onion finely and hardened it a little in the hot oil in a large saucepan. The onion just needs to be softened, not completely fried in the first phase. I put the chicken legs and the chicken breast strips over the onion and I sautéed them very little with the onion.

Over the meat I sprinkled paprika (paprika or paprika), I mixed, then I added in the pan 1/2 large bell pepper cut into strips. I'll take the pepper out when I'm done cooking. I was careful not to harden the paprika because it will change color and the food turns brown.

I poured hot water over the meat to cover it and let it boil for 10 minutes on low to medium heat, with the lid on when it boiled, then seasoned with salt and freshly ground pepper and added 2 cloves of garlic. the press. I let it cook until the water dropped and the meat cooked. The sauce should remain in the pot about 2.5-3 cm high (the idea is to keep enough sauce for all portions to contain slightly thickened sauce and a lot). The paprika boiled for about 30 minutes. The meat being commercially cooked boiled quickly, in about 35 minutes, but if you have country chickens, the cooking time increases considerably up to an hour (the meat is more tender).

I mixed a tablespoon of grated flour with cooking cream and poured it over the sauce in the pot. I let it boil until it thickened. Considering that flour is used, you can also add sour cream with 24% fat, and it should not look cheesy / cut.

While the meat was boiling in the pot, I prepared the flour dumplings. I started boiling them shortly before the paprika was ready.

In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well to prevent lumps from forming, then I added semolina.

I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.

I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.

The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the paprika sauce, otherwise it dries, spoils its appearance and texture.

I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the chicken paprika with sour cream. From this moment, the food stays on the fire for another minute, then the fire stops. You can turn off the heat right after you put the dumplings, but I still keep it so that the dumplings lend a little flavor to the sauce. After I stopped the fire I left the pan with a lid for another 3-4 minutes after I stopped the fire, for the same reason: galustelew borrows from the aroma of the sauce and the food is much tastier.

During this time I put the plates on the table, then I put in each plate a generous portion of chicken paprika with sour cream and flour dumplings.


CHICKEN PAPRICAS WITH CREAM AND FLOUR COOKIES

Chicken paprika with sour cream and flour dumplings & # 8211 traditional recipe from Transylvania, Maramures, Crisana and Banat, taken from Hungarian cuisine, in which paprika (paprika or paprika) is the essential ingredient for taste, this being the one from which the name of the recipe is derived. It is a tasty and fragrant recipe, easy to prepare, perfect for lunch or dinner.

Chicken bell pepper is one of the traditional dishes of Hungarian cuisine. It is a simple recipe, easy to prepare, with chicken, onion, pepper, sour cream and of course paprika, the star ingredient of this recipe. Paprika is probably the most common ingredient in Hungarian cuisine, and the tradition of growing peppers began in the Middle Ages, when the Turks brought peppers to Hungary, but drying and turning peppers into paprika is only the merit of Hungarians.

Recipe for chicken paricas with sour cream and flour dumplings it is also found in the cuisine of other countries neighboring Hungary: the Czech Republic, Slovakia or Serbia, but it is also present in Transylvania, Banat, Maramures or Crisana.

If you are not familiar with Hungarian cuisine, it may seem that paprika and goulash are identical dishes because they have meat and flour dumplings, but there is a big difference between the two dishes. Paprika is made especially from chicken, and paprika is the main ingredient, while goulash is made from beef or pork and paprika is in smaller quantities.

Chicken bell pepper recipe with sour cream and flour dumplings which I present to you below is my mother-in-law's recipe. You can make chicken paprika from a whole chicken that you cut, but you can only choose chicken legs or chicken breast (I'm not a fan of dishes only with chicken breast because they seem fading). Chicken bell pepper can be accompanied by pasta, rice, mashed potatoes. I first ate this recipe at my mother-in-law's, then during the holidays in Hungary, Austria or Germany. In Austria and Germany in pretentious restaurants I did not like at all. But, on the border between Hungary and Austria, at a hotel known to all those who go skiing in Austria (Paprika hotel) I ate the best paprika and goulash. The menu was also in Romanian.

You can prepare chicken paprika with sour cream and flour dumplings for family meals. I like to prepare it on slightly cooler or colder days, except in summer.

I often prepare meat recipes accompanied by sauce because it seems to me that this cooking time falls into the category & # 8220confort food & # 8221, that kind of simple food, easy to prepare that can be accompanied by simple garnishes or can be eaten as such , only with bread or polenta.

I chose the meat in such a way as to be sure that I would cook it quickly. Onions provide a sweet taste, and flour thickens the sauce. I put water (hot to hot) but I would have used chicken stock (clear chicken soup) if I had it in the freezer. The sour cream is responsible for the taste of the sauce and the paprika (paprika) brings color. NOT use tomato juice! NOT use yogurt instead of sour cream!

If you like spicy food, you can also add spicy paprika, depending on how spicy you eat.

The flour dumplings I prepared for chicken belly recipe they have a little secret: they contain a little semolina which makes them fluffier and tastier. I made them exactly as I learned from my mother-in-law.

If you like dishes with sauce, here are some recipes to inspire you and prepare them too:

Find on the blog several recipes for beef stew, pork, chicken extremely tasty that deserve your attention. You will find beef stews from Cuban or Irish cuisine (with black beer), but also game stews from wild meat (wild boar or deer). I would be glad to know if you tried them, so I'm waiting for your pictures.

I now leave the list of ingredients and how to prepare for chicken paprika with sour cream and flour dumplings.

INGREDIENT:

900 g chicken (I had chicken breasts and thick strips of chicken breast)

2 large chopped onions & # 8211 approx. 400

1/2 large bell pepper or 1 smaller bell pepper & # 8211 any color

1 tablespoon finely chopped paprika (paprika & # 8211 boia dulce)

3-4 tablespoons oil for frying

200 ml sour cream for cooking

For dumplings:

For the beginning, I chopped the onion finely and hardened it a little in the hot oil in a large saucepan. The onion just needs to be softened, not completely fried in the first phase. I put the chicken legs and the chicken breast strips over the onion and I sautéed them very little with the onion.

Over the meat I sprinkled paprika (paprika or paprika), I mixed, then I added in the pan 1/2 large bell pepper cut into strips. I'll take the pepper out when I'm done cooking. I was careful not to harden the paprika because it will change color and the food turns brown.

I poured hot water over the meat to cover it and let it boil for 10 minutes on low to medium heat, with the lid on when it boiled, then seasoned with salt and freshly ground pepper and added 2 cloves of garlic. the press. I let it cook until the water dropped and the meat cooked. The sauce should remain in the pot about 2.5-3 cm high (the idea is to keep enough sauce for all portions to contain slightly thickened sauce and a lot). The paprika boiled for about 30 minutes. The meat being commercially cooked boiled quickly, in about 35 minutes, but if you have country chickens the cooking time increases considerably up to an hour (the meat is more tender).

I mixed a tablespoon of grated flour with cooking cream and poured it over the sauce in the pot. I let it boil until it thickened. Since flour is used, you can also add sour cream with 24% fat, and it should not look cheesy / cut.

While the meat was boiling in the pot, I prepared the flour dumplings. I started boiling them shortly before the paprika was ready.

In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well to prevent lumps from forming, then I added semolina.

I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.

I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.

The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the paprika sauce, otherwise it dries, spoils its appearance and texture.

I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the chicken paprika with sour cream. From this moment, the food stays on the fire for another minute, then the fire stops. You can turn off the heat right after you put the dumplings, but I still keep it so that the dumplings lend a little flavor to the sauce. After I stopped the fire I left the pan with a lid for another 3-4 minutes after I stopped the fire, for the same reason: galustelew borrows from the aroma of the sauce and the food is much tastier.

During this time I put the plates on the table, then I put in each plate a generous portion of chicken paprika with sour cream and flour dumplings.


Video: E180 Zehn Lebensmittel die für Hühner schädlich sind - HAPPY HUHN - Futter, Avocado, Salz, GIFTIG (December 2021).