Chicken Paprikash
A favorite from Helen and Joe Kruteck 1950s. Mom & Dad played Pinochle there all the time. Helen would make this every time we went there because I liked it so much.
A favorite from Helen and Joe Kruteck 1950s. Mom & Dad played Pinochle there all the time. Helen would make this every time we went there because I liked it so much.
- Carbohydrate 10.1157099981225 g
- Cholesterol 210.000000002536 mg
- Fat 63.9784854507854 g
- Fiber 1.55245000026852 g
- Protein 53.4215737504073 g
- Saturated Fat 15.2449165637078 g
- Serving Size 1 1 Serving (443g)
- Sodium 209.121125011568 mg
- Sugar 8.56325999785393 g
- Trans Fat 4.71919333525975 g
- Calories 835 calories
Step-by-step
- Wash chicken well and pat dry.
- Fry onions lightly in oil.
- Sprinkle in paprika.
- Add chicken and stir until all chicken is coated in paprika mixture.
- Add water and simmer about one hour until chicken is tender.
- Season with salt and lemon juice.
- In a separate pan add boullion cubes and 2 tbls of flour.
- Slowly add the 1/2 C of milk mixing with a whisk until thick.
- In the pan with the chicken, stir in the thickened mixture and bring to a boil.
- Cool down slightly and add sour cream.
- Serve with German Spaetzle Noodles.
The ingredient list omits critical thermodynamic principles regarding pan surface area and liquid reduction rates. Doubling this recipe in a standard twelve-inch skillet creates overcrowding, which traps steam and prevents the onions from browning properly in the corn oil. Maintain proper pan density by using a wide Dutch oven that allows each piece of dark meat direct contact with the bottom surface. If halving the batch, reduce the initial simmering water by twenty percent to compensate for decreased natural gelatin release from fewer bones.
Paprika contains delicate fat-soluble flavor compounds that burn easily if exposed to direct, dry heat exceeding 350 degrees Fahrenheit. Introduce the spice immediately after softening the onions, coating the pieces while residual moisture remains in the pan to protect the powder from scorching. Simmer the dark meat for approximately sixty minutes until internal connective tissue fully breaks down and yields easily to a fork. Dark meat tolerates this extended duration far better than white meat due to higher collagen content.
Thickening the sauce requires creating a separate slurry with flour, beef bouillon cubes, and milk whisked continuously over moderate heat to prevent lumps. Add this dairy-and-starch mixture gradually to avoid breaking the emulsion when it meets the hot simmering broth. Bring the combined liquid to a full boil for exactly one minute to eliminate the raw flour taste before removing the vessel from the heat source. Incorporating sour cream at too high a temperature causes protein coagulation and curdling.
Cool the sauce slightly below 160 degrees Fahrenheit before folding in the sour cream to maintain a velvety mouthfeel. Store leftovers in an airtight glass container for up to three days at or below 40 degrees Fahrenheit. Reheat portions gently on the stovetop over low heat, stirring constantly to prevent the dairy solids from separating.
