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Old 01-22-2009, 12:11 PM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,949,017 times
Reputation: 5919

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Well I'm back with another old dish my mother would make 60-70 yrs ago.
Hope you try and like it...old staple and a quick meal.

Ingredients;
6-8 chicken drumsticks or thighs
1 sm onion (sliced and not chopped)
2-3 garlic cloves (whole)
1/2 tsp salt
1-2 tbs of veg oil (depending on size of pot)
spices:Red paprika, crushed mint,dill weed,macjoram,caraway seed,coriander,oregano,parsley flakes
4-6 Potatos or Rice for 4 people

Preparation;

Clean skin from chicken and soak for 2 hrs in cold water...drain often...place pieces on paper towel and micro 90 secs to remove any other fat. (little is okay)

In large pot add oil, onions,garlic...stir until slightly brown...add red paprika...stir another minute or so

Add chicken pieces and enough water (not to cover chicken tho)...stir couple of times

Sprinkle on top all the other spices and stir couple of times to mix spices

Bring water to boil and then reduce heat to medium level for approx 30 mins

While chicken is cooking (stir every 4-5 mins) prepare potatos or Rice as per normal prep

The potatos can be Boiled with skin removed or micro for 5 min and skin removed for mashing to soak up the gravy

You can have Rice instead to be covered with gravy...matter of choice
Decades ago it was always potatos while today we use a lot of Rice

This was always a Sunday meal at our house...hope you enjoy

I get my Imported Hungarian Sweet Red Paprika from Ottos in Burbank Ca

Steve
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Old 01-22-2009, 11:24 PM
 
Location: Silver Springs, FL
23,440 posts, read 30,612,660 times
Reputation: 15560
Yum! Will save recipe and make.... thanks Steve! Your recipes are always top-notch!
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Old 01-23-2009, 08:47 AM
 
Location: Sunny Arizona
622 posts, read 1,494,703 times
Reputation: 515
Hi Steve!
Thanks so much for sharing! I have a question, what is the purpose of soaking the chicken? Do you use fresh or dried herb? or is it a matter of availability?
Thanks
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Old 01-23-2009, 09:20 AM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,949,017 times
Reputation: 5919
Morning all!!!!
Nice questions...think of when the chicken first has it's demise...feathers plucked and is cut up and then packed away into ice for shipping...not cleaned or washed at all. Soaking in the cold water brings any fat etc to the surface of the water. After removing the skin and the yellow fat there is still some visual showing on the surface of the water while soaking and draining. You can see the evidence and will taste the difference. My mother always did this as she always bought a LIVE chicken (remember rideing the streetcar home from the farmers mkt downtown with it clucking away inside the bag).
Think of the movies where people in Asia or South America do the same.

As to the spices...I bought a two tier rack of assorted spices and used the smell method for the variety and liked the aroma while chicken or meat was cooking...radiates thru the house.

I always soak my stewing beef or chicken to remove as much blood or fat as possible for a better taste. Pork chops or steak is different of course.

I micro the chicken pieces on paper towels as you can see the evidence of fat moisture.

Thanks again for asking...Steve
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Old 01-23-2009, 12:38 PM
 
Location: Sunny Arizona
622 posts, read 1,494,703 times
Reputation: 515
Hi Steve
Thank you for your responses. I figured that the soaking would be for reasons along those lines. There's alot of meat that I soak as well, but I haven't done it for chicken. I'll have to try!
Thank you
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Old 01-23-2009, 03:30 PM
 
Location: Finally made it to Florida and lovin' every minute!
22,679 posts, read 16,768,161 times
Reputation: 17523
Steve, is that what we refer to as "Chicken Paprikash"? I had some once made by a lovely lady who was Hungarian. She put the sauce over noodles and it was wonderful.
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Old 01-23-2009, 03:52 PM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,949,017 times
Reputation: 5919
You are talking about the sour cream being mixed in the gravy with the chicken and spooned over the noodles or Dumplings which my mother made many times.

"Paprikas" is stew in English. It can be prepped different ways...as I showed in the abbreviated recipe or can be cooked with the sour cream and dumplings or noodles...either way is okay.

Not everyone likes sour cream unless they have tasted it first hand the Hungarian way.

My first (late) wife was Irish/German and never cared for Garlic. Mother came to the house and taught her some Hungarian dishes to please me and the kids. Never know until you have tasted some dishes.

Steve
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Old 01-23-2009, 03:56 PM
 
2,015 posts, read 4,549,224 times
Reputation: 1861
Quote:
Originally Posted by Steve Bagu View Post
Well I'm back with another old dish my mother would make 60-70 yrs ago.
Hope you try and like it...old staple and a quick meal.

Ingredients;
6-8 chicken drumsticks or thighs
1 sm onion (sliced and not chopped)
2-3 garlic cloves (whole)
1/2 tsp salt
1-2 tbs of veg oil (depending on size of pot)
spices:Red paprika, crushed mint,dill weed,macjoram,caraway seed,coriander,oregano,parsley flakes
4-6 Potatos or Rice for 4 people

Preparation;

Clean skin from chicken and soak for 2 hrs in cold water...drain often...place pieces on paper towel and micro 90 secs to remove any other fat. (little is okay)

In large pot add oil, onions,garlic...stir until slightly brown...add red paprika...stir another minute or so

Add chicken pieces and enough water (not to cover chicken tho)...stir couple of times

Sprinkle on top all the other spices and stir couple of times to mix spices

Bring water to boil and then reduce heat to medium level for approx 30 mins

While chicken is cooking (stir every 4-5 mins) prepare potatos or Rice as per normal prep

The potatos can be Boiled with skin removed or micro for 5 min and skin removed for mashing to soak up the gravy

You can have Rice instead to be covered with gravy...matter of choice
Decades ago it was always potatos while today we use a lot of Rice

This was always a Sunday meal at our house...hope you enjoy

I get my Imported Hungarian Sweet Red Paprika from Ottos in Burbank Ca

Steve
Sounds like a great recipe, Steve! Having been born in the old country and coming here as a child, we grew up on this kind of stuff. My husband and kids love it. I use about 3 fryers cut into "fryer" pieces at the butcher shop, pretty much the same ingredients except I add some celery and green pepper. I make dumplings, but I know it works quite well with potatoes. I've not tried it with rice yet, but why not; I'm sure that it tastes quite well with rice. Thanks - I always love these kinds of recipes!
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Old 01-23-2009, 04:03 PM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,949,017 times
Reputation: 5919
Sorry...keep forgetting things;
Google up Hungarian Dumpling Recipe (or)
"Chicken Paprikas over Egg noodles" will show how to make the dish (I printed out a copy)
Have a file folder with the various recipes including a print out of my own.
Steve
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Old 01-23-2009, 04:23 PM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,949,017 times
Reputation: 5919
Donna7...My mother came from Nyircsaholy, Szatmar Megye...close to Debrecen...maybe you recognize the names.
You are correct on the celery and Green Bell peppers. She never added that but I did later on in life.

I still have her original birth certificate fom 1909 and Original Passport from 1929.

Mother always made the Dumplings the original way with sour cream but I changed the recipe a little for a quick meal since I'm by myself and can get 3 meals from a pot besides making it a little Americanized version with the "rizs" rice being less fattening on the waistline.
Steve
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