Chicken Paprikash
-24 oz. (1.5 lbs) boneless skinless chicken breasts
-12 oz. sour cream
-48 oz. chicken broth
-1 onion
-3-4 tablespoons Hungarian paprika
-2 tablespoon garlic
-1 tablespoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon ginger
-2 bay leaves
-corn starch (or preferably potato starch, if you have access to a health food store)
-olive oil
Make spaetzel; put in a bowl. Alternatively, you can buy spaetzel from the store, or prepare any type of noodles you prefer.
Chop up the chicken breasts into small pieces. Put the chicken and garlic in a pot; sautee in olive oil. Chop up the onion into small pieces. Put the onions and some chicken broth into the pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below. Stir in the other spices (paprika, salt, black pepper, ginger, bay leaves). Simmer to let the chicken and onions cook thoroughly. When the chicken and onions are fully cooked, add the starch as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken. Finally, mix in the sour cream, and it's ready to serve over spaetzel.
Spaetzel
-1/2 cup milk
-1 1/2 cups flour (Sapphire brand is preferred)
-3 eggs
Get a pot of water going at a high boil. Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not "dough". With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel. Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together. Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.
I made this when my parents were visiting for the 4th of July and we really enjoyed it. The spaetzel was a disaster- it burned (you could say it had a 'rich, smoky flavor') and a lot of it ended up a mushy mess that had to be drained out. We still ate it (Miller blood is tough). I found a better recipe in my Betty Crocker cookbook that I'll try next time. Or it's good over ramen noodles, which is how I fixed the leftovers the next day :)
-24 oz. (1.5 lbs) boneless skinless chicken breasts
-12 oz. sour cream
-48 oz. chicken broth
-1 onion
-3-4 tablespoons Hungarian paprika
-2 tablespoon garlic
-1 tablespoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon ginger
-2 bay leaves
-corn starch (or preferably potato starch, if you have access to a health food store)
-olive oil
Make spaetzel; put in a bowl. Alternatively, you can buy spaetzel from the store, or prepare any type of noodles you prefer.
Chop up the chicken breasts into small pieces. Put the chicken and garlic in a pot; sautee in olive oil. Chop up the onion into small pieces. Put the onions and some chicken broth into the pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below. Stir in the other spices (paprika, salt, black pepper, ginger, bay leaves). Simmer to let the chicken and onions cook thoroughly. When the chicken and onions are fully cooked, add the starch as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken. Finally, mix in the sour cream, and it's ready to serve over spaetzel.
Spaetzel
-1/2 cup milk
-1 1/2 cups flour (Sapphire brand is preferred)
-3 eggs
Get a pot of water going at a high boil. Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not "dough". With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel. Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together. Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.
I made this when my parents were visiting for the 4th of July and we really enjoyed it. The spaetzel was a disaster- it burned (you could say it had a 'rich, smoky flavor') and a lot of it ended up a mushy mess that had to be drained out. We still ate it (Miller blood is tough). I found a better recipe in my Betty Crocker cookbook that I'll try next time. Or it's good over ramen noodles, which is how I fixed the leftovers the next day :)
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