Page 1 of 2 12 LastLast
Results 1 to 10 of 16

Thread: Hungarian Paprikash with Chicken Fat Fried Okra

Hybrid View

  1. #1
    eraserheadgirl's Avatar
    eraserheadgirl Guest

    Hungarian Paprikash with Chicken Fat Fried Okra

    My husband's family is from Hungary, so he grew up eating all kinds of things that were foreign to me, but to keep him from running home to his mother's house all the time for his comfort food, I decided to come up with the version of Hungarian Paprikash for him. He loves it more than me.
    Here are the ingredients:
    Chicken thighs- skin on, bone in (how many depends on how many you're feeding 2lbs. feeds 5)
    8 oz of diced tomatoes
    1 white or yellow onion- diced
    Okra- I usually buy a bag of frozen okra and defrost in microwave, but fresh is better
    1/2 cup of Chicken Stock
    1 tablespoon Arrowroot starch (dissolved in lukewarm water)
    1 tablespoon Sweet Hungarian Paprika
    1 tablespoon Half-Sharp Hungarian Paprikah
    1 teaspoon salt (if tomatoes are not already salted)

    Cooking time: 35-40 minutes
    Heat chicken thighs, skin side down, in large metal pan on stove for 10 minutes per side (or until cooked through).
    Place chicken thighs on cutting board and remove the skins from two thighs. Place chicken skin back into the metal pan with the rendered fat.
    Rinse defrosted okra with water and dry with paper towels.
    Place okra in pan of chicken skins and fat and cook on med/high until the skins are very, very crispy, stirring occasionally.
    Add onions to fat and cook until golden.
    Add tomatoes, chicken stock, paprika, salt, and dissolved arrowroot starch.
    Simmer for 5 min.
    Add either shredded/de-boned chicken pieces or whole thighs back into pan and simmer for a few minutes.
    Voila!
    This can be served over shredded cabbage or broccoli slaw, but I usually just eat it like it is- crispy skins and all.

  2. #2
    Join Date
    Jul 2010
    Posts
    716
    Wow, this sounds amazing! My husband LOVES okra so I'm excited to be able to use it. We both love crispy chicken skins, so I'm drooling over that part, haha. Thanks for posting this!

  3. #3
    eraserheadgirl's Avatar
    eraserheadgirl Guest
    @aboutsaffron- do you have any primal Hungarian dishes to share? I think we've exhausted a lot of my mother-in-law's old stand-bys (and a lot of them include dairy, which we don't do).

  4. #4
    All my grandparents were hungarian and kept kosher so virtually none of their dishes had dairy (at least the ones with meat, which is most). paprikash no sour cream, becinalt (basically just paprikash with lots of veggies), my all time favorite is leczo. My grandma makes big pots and then freezes them in little containers and I stock up. My favorite is to have it with an egg or two; scrambled in it, poached in it, etc.
    I'm not sure how to make it but i think it's just fry onions and garlic, add a couple of pounds of sweet peppers maybe a little tomato sauce/crushed tomatoes/tomato juice (not sure which)and then stew it until soft.

  5. #5
    Join Date
    Dec 2009
    Location
    Ohio
    Posts
    436
    My mom's recipe for paprikash (her mom was hungarian) uses a pint of sour cream. basically, cook the onions & chicken in a bit of oil, then remove the chicken & add the sour cream & some paprika.

    i'd make it, but i just don't think i could enjoy it without the dumplings.
    And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
    Kahlil Gibran

    http://simplesunshine.wordpress.com

  6. #6
    Join Date
    Jul 2010
    Location
    Coastal New England
    Posts
    491
    Quote Originally Posted by aboutsaffron View Post
    My mom's recipe for paprikash (her mom was hungarian) uses a pint of sour cream. basically, cook the onions & chicken in a bit of oil, then remove the chicken & add the sour cream & some paprika.

    i'd make it, but i just don't think i could enjoy it without the dumplings.
    My mom's paprikash also used sour cream but I use FAGE yogurt now. That's probably more original. Anyways, re: the dumplings, here is a chicken & dumpling recipe that I like...maybe you could try the dumplings in your paprikash?

    Chicken & Almond Flour Dumplings Soup recipe

  7. #7
    eraserheadgirl's Avatar
    eraserheadgirl Guest
    We have always tried to like it, but found sour cream disgusting. It covers up the crunchy chicken skin yumminess.

  8. #8
    eraserheadgirl's Avatar
    eraserheadgirl Guest
    Grokowitz, those chicken part burgers sound good, for some reason. Do you have a recipe for that? My grandmother used to make liver and onions every Sunday and the stench was enough to put me off of it. I did, however go and buy some very high quality braunschweiger yesterday and put it little celery boats topped with mustard. My husband lookaed as though he was going to be sick while I ate them, but I thought they were awesome.

  9. #9
    Join Date
    May 2010
    Location
    Sussex
    Posts
    2,415
    That sounds great! And aboutsaffron - there MUST be a fat based dumpling substitute! Suet, almond flour, baking powder?? There must be a way...!

  10. #10
    Join Date
    Dec 2009
    Location
    Ohio
    Posts
    436
    @mizski: thank you so, so much! i've tried googling some gluten-free dumplings, but only seem to find recipes for chinese dumplings. not the same thing, people! i'm definitely going to have to try this. i suppose after this, all i'll need to do is figure out how to make primal perogis, & i'll be one happy eastern european girl!

    @eraserheadgirl: yeah, the skin definitely isn't crunchy on the stuff i'm used to!
    And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
    Kahlil Gibran

    http://simplesunshine.wordpress.com

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •