Archive | October 3, 2012

A Taste of Home from Long ago

Mutti’s version of “Chicken Paprikash

My mother and I both shared our love for chicken (and turkey), amongst other food. When a major health problem forced her to give up her beloved red meat, sausages etc. and was told by her ‘Medicine Men’ that she would only be allowed  a daily allowance of 3 oz of lean chicken (or turkey) with some steamed vegetables, she found it at first very hard to cope with this verdict. But, in the end, her better self accepted this and in no time she concocted up yummy chicken dishes for the family and friends, even so she had to prepare 2 different sets of chicken each time she did not eat alone.

One of my favourite was this ‘chicken paprikash’. I only hope, Mutti you will forgive me that I changed your original recipe around just a little bit, mainly to add a ‘zang’ to it all.

This is really a quick Hungarian-style dish and traditionally was served in her house with either spaetzle or her famous potato dumplings. But I think that broad ribbon pasta also goes very well with this.

For 4:

4 Tbsp unsalted butter

1 Tbsp. olive oil

¾ pound skinned chicken breasts, cut into small strips

1 medium green and 1 red capsicum, deseeded and cut also into strips

1 onion, chopped

1 ½ Tbsp of paprika (or mild chilly powder)

1 tsp caraway seeds, crushed

A few drops of Tabasco

Some chicken stock (depends how much gravy you like)

1 Tbsp of lemon juice (or more, optional)

Sour Cream or thick Curd

1 tsp of concentrate tomato paste (optional)

Salt and pepper, to taste

Melt butter with oil in a wok over medium heat. When the butter starts foaming add chicken and your 2 kinds of capsicum with the onion and sauté until chicken changes colour (in about 5 minutes or so).

Now add paprika and caraway seeds and sauté for an extra minute. Add chicken stock and lemon juice and boil very gently for another 5 minutes; keep stirring.

Add sour cream, tomato paste, salt and black pepper. Reduce the heat to the lowest for 3-4 minutes.

In the meantime cook and drain your pasta.

Serve ‘Chicken Paprikash’ immediately over your cooked pasta.

Guten Appetit!

 

Advertisements