Csirke Paprikás (Chicken Paprikash)

This is a pretty easy and delicious Hungarian dish!!


Paprika and Vegeta



Sautéed Onion (with some peppers too)



Chicken and Sautéed Onion

Chicken Mixture Served Over the Pasta  

                                 
Ingredients:
- One package chicken drumlets or drumsticks
- Salt and pepper
- 1 to 2 tablespoons cooking oil (we use olive oil if we have it) - use more if necessary
- 1 large onion, chopped fine
- 1 teaspoon paprika or until the mixture is a nice reddish color
- Vegeta (or salt) to taste
- 1 tablespoon flour
- About 1 cup sour cream, at room temperature (we use light sour cream)
- 1/2 cup to 1 cup chicken stock
- Spiral pasta (Rotini) or whatever pasta type you prefer

Directions:
Heat the oil in a heavy-bottomed frying pan and sauté the onion until the pieces turn translucent. Add the chicken and paprika, and sauté briefly until yellow on all sides, then add 1/2 cup chicken stock and cover and simmer on low heat. Occasionally check and make sure it does not stick to the bottom of the pan, do this for about 25 minutes until chicken is done. Add salt and pepper to taste. Start boiling the pasta separately. Then separately mix the flour with the sour cream, and add some juices from the chicken to the sour cream flour mixture. Then pour the mixture over the chicken. If it is not moist enough, you can add more chicken stock - it should be a creamy texture. Also add more paprika if it is not a nice pinkish or reddish color - can add to taste as well. Bring the chicken/sour cream to a boil for 2 to 3 minutes and serve over the drained pasta.

Rántott Hús (Breaded Pork)

This is one of Zoli’s favorites!  The onion rings were an experiment, but were delicious.  Good thing we spent about two hours at the gym prior to consuming this meal…


Onion Rings  



Breaded Pork



Fries



All Together



                                                                                                      

Breaded Pork
Ingredients:
- Pork cutlet or pork loin sliced about a 1/2 inch thick, tenderized with meat mallet
- A plate covered thinly with flour
- 2 large eggs, beaten in a container that can fit the pork cutlets
- Another plate covered thinly with bread crumbs
- Skillet filled with about 1/4 inch of oil, heated on high
Directions:
Spice tenderized pork with salt, pepper, and paprika. Coat with flour, then eggs, then bread crumbs. Place coated pork in the hot oil and fry until golden brown on both sides.

Onion Rings
Ingredients:
- One white or yellow onion, cut into rings to the thickness that you would like and separated
- Batter: one part beer to one part flour, whisked, enough to coat the rings
- Sauce pan filled with about 1.5 inches of oil, heated on high
- Salt to taste
Directions:
Place the separated onion rings into the batter and coat.  Place coated rings in the hot oil, only a few at a time so the batter does not fall off.  Flip rings until golden brown all around, then place on paper towel coated plates and salt.

Fries
Ingredients:
- 2 or more potatoes, peeled and cut into 1/4-1/2 inch thick slices, or however you like them cut
- Dutch oven or a deep pan filled with about 1.5 inches of oil, heated on high
- Seasoning: Salt (or Vegeta if you have it) and paprika
Directions:
Place cut potatoes into the hot oil and fry until golden brown (sometimes takes up to 45 minutes), stirring/flipping potatoes over occasionally (not frequently).  Remove potatoes once golden brown with a slotted spatula and place in a bowl covered with paper towels.  Pat the fries dry, remove paper towels, then add seasoning to taste.

Hungarian Roasted Chicken

This chicken was very moist, and the left overs were perfect for sandwiches.


There is no real recipe, but the chicken was rubbed with a spice (a Hungarian spice packet) and injected with the same spice mixture and chicken broth. Chicken broth and a few carrots were placed in the outer well, and chicken broth in the inner well (where the chicken is placed on top of). Cover with aluminum foil.  Bake at 350 degrees F for 45 minutes.  Remove aluminum foil for the last 15 minutes of cooking, and make sure the meat thermometer is at 165 degrees F.