Red beans and rice.
Going to try chicken paprikash for the first time, using this recipe.
Supper tonight was a bacon sandwich. I’m eating out tomorrow lunchtime and doing my weekly shop tomorrow afternoon, so who knows?
Tacos
Any chance you could repost the recipe, I keep getting blocked by an ad. That is, of course if it’s good 
. Thanks!
You can’t make tacos, it’s not Tuesday!
It looks very similar to other recipes online. Try Food Network.
Doesn’t use tomatoes, does it? We LOVE chicken paprikash, but never use tomatoes.
Tonight the Ukulele Lady had once ounce of chickpea rotini tossed with a small eggplant and a zucchini diced, and roasted with three quartered kumatoes, a tablespoon of olive oil, oregano and S&P. Parmesan on the side.
I had 1 1/2 lbs of roasted spare ribs and a can of heated B&G baked beans I found in the basement pantry with a “Best By” date of February, 2015. The ribs were a treat for me and the dogs, who got half of them. The beans were…palatable, but the dogs refused to eat their share.
Yeah, it does. We never got around to making it last night. Should I look for a different recipe? Suggestions?
Well, this is the way I do it, and everybody loves it. The mushrooms are completely nontraditional and make it into a kind of paprikash/stroganoff, so skip them if you want the Real McCoy, or hate mushrooms.
Dredge the pieces of a cut-up chicken – or boneless breasts cut into chunks if you have small children – in a few tablespoons of flour seasoned with salt, pepper, and a tablespoon of sweet paprika. Saute in a tblsp of melted butter until browned all over. Remove chicken and add a chopped onion and a handful of sliced cremini mushrooms to the pan, along with ANOTHER tablespoon of paprika. You can add a minced garlic clove if you want as the vegetables soften. Put the chicken back in the pan and pour in a cup of homemade chicken stock. Slow simmer until done – about 45 minutes for bone-in meat, less than 30 for boneless. Check for salt & pepper. Stock should have reduced a bit and thickened, due to the flouring. Before serving whisk in 2 or 3 tablespoons of the best sour cream you can find. (This is not a super-creamy dish; you want to end up with a nice rosy mushroom gravy to spoon over the dumplings you made while the paprikash was simmering, or your egg noodles.)
…if there’s not enough fat left in the pan after you remove the chicken, by all means toss in more butter before you cook the onions, 'shrooms, and garlic.
Sometimes it’s nice to add a chopped green pepper – NOT a bell pepper. Get a small pale-green Cubanelle, AKA “Italian frying pepper,” AKA “frying pepper.” Hungarian-Americans say this is the closest to the pepper variety they use in Budapest. Put it in with the onions; you want it to go very soft and disintegrate a little in the sauce.
Deglaze the fond in the pan as you add the chicken broth.
Feel free to employ more paprika. The Gabor Sisters would.
…Dopers with even a passing interest in Hungarian cuisine should immediately buy a copy of this cookbook. The author does a great job of explaining and differentiating between the various traditional braises and stews – know your porkolt from your gulyas! Learn rakott krumpli, the great layered casserole of sliced potatoes and hard-boiled eggs! Pork browned and stewed in sauerkraut with paprika, sour cream, and caraway…sounds a little weird, but truly the food of the gods. And I’m not even Hungarian.
I’m making burgers on the brand new Weber kettle. Got some boneless beef short ribs that I’ll grind, maybe grind some bacon in there too.
And grilled asparagus.
Did anyone break into “Waiter, there is too much pepper on my paprikash”?
Oh, but I did. Yum!
I’ll take a look, how’d it turn out?
Chicken with 40 cloves, which I’ve heard is a Georgian dish. Chicken thighs, many many whole cloves of garlic, carrots, and thyme in the crock pot. Will serve it with brown rice and green salad, I think.
Paprikash is pretty darned easy to do, but there are a few keys to it. If you want, you can read through my method here. It’s more a method than a recipe, although it contains information on amounts and that sort of thing within. Two important things: USE GOOD PAPRIKA. It really does make-or-break the dish for me. Hungarian sweet paprika, preferably, though I have seen some decent California paprikas. And add very minimal liquid during the stewing process. The onions & chicken release a LOT of liquid. You need just enough not to let it burn (maybe a cup of water for a whole chicken.)
Does nobody read the damn thread before posting any more?
I’d rather get “Hey, Uke! Everybody says your paprikash sucks and you suck too!” than spend ten minutes typing out a prized recipe or method that’s ignored and/or stepped on.
Patx2: Chefguy ended up not making the paprikash last night. Read the bloody thread.
(Apologies in advance; wife is in a bad mood so I am too)
Ball Park Franks.