Rooster paprikash is a saucy mix of hen, onions, bitter cream and many paprika. On this recipe from our cookbook “Milk Avenue 365: The All-Goal Cookbook for Each Day of the Yr,” we mix strategies from restaurant cooks and residential cooks who taught us their recipes throughout our go to to Budapest, Hungary.
Along with a beneficiant quantity of onion, sautéed till candy and softened to create a flavorful base, there are a few different keys to attaining fullness and complexity within the iconic dish. Paprika, each candy and scorching, is a defining ingredient. The spice provides a contact of warmth, a rusty hue and helps thicken the stew.
A number of types of peppers are important for depth and vary of taste. Jarred roasted crimson peppers, blended to a easy puree, convey a silky sweetness; contemporary banana pepper, finely chopped, provides tangy, fruity notes.
The paprika needs to be shiny crimson, not uninteresting brown, and stuffed with perfume. Search out contemporary, high quality paprika, and particularly search for manufacturers produced in Hungary.
Don’t stir the bitter cream into the hen combination whereas nonetheless on the warmth. Take away the pot from the burner, push the hen to the edges and whisk the bitter cream and the remaining pepper puree into the braising liquid within the middle. This gently warms the bitter cream so it received’t separate.
Hungarian hen paprikash
Servings: 4 to six
Elements:
½ cup drained jarred roasted crimson peppers
2 tablespoons lemon juice, divided
4 teaspoons scorching paprika, divided
1 teaspoon white sugar
Kosher salt and floor black pepper
1 tablespoon extra-virgin olive oil
1 massive yellow onion, finely chopped
1 ripe medium tomato, cored and chopped
2 banana peppers or wax peppers, 1 stemmed, seeded and finely chopped, 1 stemmed, seeded and thinly sliced, reserved individually
¼ cup candy paprika
2 cups low-sodium hen broth
3 kilos boneless, skinless hen thighs, trimmed
¾ cup bitter cream
Instructions:
In a blender, mix the roasted peppers, 1 tablespoon of the lemon juice, 1 teaspoon of the new paprika, the sugar and ½ teaspoon salt. Puree, scraping the jar as wanted, till easy, about 30 seconds. Put aside.
In a big Dutch oven over medium-high, warmth the oil till barely smoking. Stir within the onion, tomato and finely chopped banana pepper. Cowl, scale back to medium and cook dinner, stirring typically, till the tomato has damaged down and the onion is softened and lightweight golden brown, about 10 minutes.
Stir within the candy paprika, remaining 3 teaspoons scorching paprika, broth and half of the pepper puree. Carry to a simmer, then cowl, scale back to low and cook dinner, stirring often, for half-hour.
Add the hen and stir till nicely coated. Carry to a boil over medium-high, then cowl, scale back to medium-low and simmer, stirring often, till a skewer inserted into the hen meets no resistance, about 40 minutes.
Off warmth, stir within the remaining 1 tablespoon lemon juice. Push the hen to the facet; add the remaining pepper puree and the bitter cream to the liquid. Whisk to include, then stir to mix the sauce and hen. Style and season with salt and black pepper. Serve garnished with the sliced banana pepper.
Get more recipes and dinner ideas from The Washington Times food section.
