RCP: Chicken Paprikash - Crockpot (for Robert J)
Posted: Sat Dec 30, 2006 11:07 pmThis recipe is from a friend of mine whose grandmother was from Hungary. I make this in the crockpot. ~ C
Grandma's Paprikash
Ingredients:
Chicken thighs and breasts, bone-in, skinned and individually salted.
At least one good sized onion (good sized, of course, depends on how
much you are making--we usually end up using at least a couple of
onions)
Hungarian hot peppers (or other hot peppers if more available)
Celery--a few stalks, chopped about the same size as the onion
Carrots--same as celery
Celery root (if you can find it/like it--Grandma always grew it)
Paprika--we use half and half sweet and hot
Bacon fat--a couple of tablespoons (this is essential to the flavor of the final product; we've made it without and it's just not the same)
Method:
1. Melt bacon fat in a skillet. Add the onion, peppers, celery, carrots, and celery root and cook until onion is transparent.
2. While heat is still on, add paprika to the skillet (we usually start with a couple of tablespoons and go from there. The veggies should take on a red cast). Stir over heat for a minute or so, to release the fragrance of the paprika.
3. Transfer all to the slow cooker. Add a cup or so of water, and then add the chicken pieces. Add more water, until the chicken pieces are mostly submerged.
4. Cook on low for 6-8 hours, until chicken is done. (Time varies based on size and number of chicken pieces and vagaries of slow cookers.)
5. Serve with kluski noodles, spaetzle, or rice.
You can make this in as large a batch as you like. It reheats well and freezes great.
The amazing thing about paprikash is that it has very few ingredients, but the final product is incredibly flavorful.
Grandma's Paprikash
Ingredients:
Chicken thighs and breasts, bone-in, skinned and individually salted.
At least one good sized onion (good sized, of course, depends on how
much you are making--we usually end up using at least a couple of
onions)
Hungarian hot peppers (or other hot peppers if more available)
Celery--a few stalks, chopped about the same size as the onion
Carrots--same as celery
Celery root (if you can find it/like it--Grandma always grew it)
Paprika--we use half and half sweet and hot
Bacon fat--a couple of tablespoons (this is essential to the flavor of the final product; we've made it without and it's just not the same)
Method:
1. Melt bacon fat in a skillet. Add the onion, peppers, celery, carrots, and celery root and cook until onion is transparent.
2. While heat is still on, add paprika to the skillet (we usually start with a couple of tablespoons and go from there. The veggies should take on a red cast). Stir over heat for a minute or so, to release the fragrance of the paprika.
3. Transfer all to the slow cooker. Add a cup or so of water, and then add the chicken pieces. Add more water, until the chicken pieces are mostly submerged.
4. Cook on low for 6-8 hours, until chicken is done. (Time varies based on size and number of chicken pieces and vagaries of slow cookers.)
5. Serve with kluski noodles, spaetzle, or rice.
You can make this in as large a batch as you like. It reheats well and freezes great.
The amazing thing about paprikash is that it has very few ingredients, but the final product is incredibly flavorful.