[simpkinp]

Originally Posted by senior citizen

I didn't forget you. Just been busy. My next door neighbor was born in Budapest Hungary and always made Chicken Paprikash for us or Hungarian Goulash....always great. Her recipe (below) is actually very very similar to how I made it for years prior to them moving next to us.....many versions but this is a good one. You can really use any kind of chicken......

THIS IS FOR TOP OF THE STOVE IN A LARGE POT.
I'm sure it could be modified for a slow cooker at lower heat for more hrs.

CHICKEN PAPRIKASH:

Ingredients:

2 tablespoons oil

1 very large onion, diced (or more onions)

1 very large green pepper, diced

1/2 pound mushrooms, sliced

2 tablespoons "sweet" Hungarian paprika

1 1/2 teaspoons ground caraway seed, or regular

salt * black pepper

10 skinless chicken thighs, fat traces removed

(or 8 thighs if very large; bone in is fine)

4 plum tomatoes, diced (or some use small amount of crushed tomatoes)

2 cups chicken stock....or a bit more

1 cup sour cream * buttered noodles

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DIRECTIONS:

In large pot, heat the oil and saute the onions until translucent.

Add the green pepper, cook for 5 minutes or so, and add the mushrooms.

Cook until the mushrooms are just softened.

Add the paprika, caraway, pepper and salt

Stir and add the chicken thighs and mix

Add the tomatoes and enough stock to mostly cover the chicken.

Cover and simmer slowly for about an hour.

The chicken should be falling off the bone and very tender.

Remove the chicken to a "warmed" deep serving bowl or platter....

Reduce the stock a bit if it looks like it will be too much sauce.....

Mix some stock fully into the sour cream, in a bowl, to thin a bit.

Now mix the sour cream into the large pot.

Heat until hot, but do not boil....

Pour the sauce over the chicken and serve over buttered egg noodles.

**Canned crushed tomatoes are fine in place of the plum tomatoes.

**This recipe always called for chicken thighs, but I have used skinless boneless breasts cut into chunks.......like for stew. It always comes out great, either way.

Serve with nice thick coarse pumperknickel or RYE bread.......
Pickled red cabbage, green beans.......

ENJOY

Oh thank you so much. This sounds wonderful and I am going out to buy the ingredients and make this for Red Zone Sunday next week. Yumm.