Jolt Country

The ultimate in Hungarian comfort food, and one of the most genuinely satisfying dishes you're likely to come across.

5-6 chicken thighs, skinned
2 tbsp extra-virgin olive oil
1 medium onion, diced
1 bell pepper, diced
1 tsp cayenne pepper (optional)
1/4 cup Hungarian paprika
1 tbsp salt
1 tsp ground black pepper
1 can diced tomatoes, drained
1/4 cup sour cream
3 cups water

- In a wide, heavy skillet, saute onion and pepper in olive oil over medium-high until onions have turned golden brown
- Add paprika and cayenne (if desired), with 1 cup of water. Stir for 1 minute.
- Add tomatoes, chicken, salt & pepper.
- Add 2 cups water, or enough to just cover chicken.
- Cook over medium-high, uncovered, for an hour or until mixture reaches consistency of a thick stew. Stir occasionally, and break chicken off from bones in chunks as it becomes tender.
- Reduce heat, mix in sour cream.

Serve over egg noodles, dumplings, rice, or whatever you want. Addiction level: extreme.

Curry Expert wrote:1/4 cup Hungarian paprika

Curry Expert, do you know of or would be willing to recommend any online Specialty Spice Retailers that supply this particular type of paprika?

No, I could not. I suggest instead going to a "grocery store", going into the "spice aisle", and "buying some".

Curry Expert wrote:No, I could not. I suggest instead going to a "grocery store", going into the "spice aisle", and "buying some".

You really are an antagonist asshole.

Curry Expert -- WHY are you such an antagonistic asshole?

Because you're often busy doing other things.

I used regular Paprika, because it's what I had. I also left the chicken in it with the skin for a few minutes accidently then pulled them out and took off the skin. My family dug it, I dug it, A+++++++++ WOULD MAKE AGAIN.

I may never eat again.

ChainGangGuy wrote:Curry Expert, do you know of or would be willing to recommend any online Specialty Spice Retailers that supply this particular type of paprika?

Just substitute curry powder in-- same thing.

Paprike Expert wrote:

Jesus Christ.

PaprikA Expert wrote:

Paprike Expert wrote:

Jesus Christ.

Shouldn't there be at least an empty quote box?

It seems like it is just better paprika http://store.yahoo.com/chefshop/hunpap.html

Making this tonight for the first time in about eight years. Because I made it once and my wife didn't like it. But she's all out of it today, and like, "oh, whatever you make, I don't care, I'll eat it."

SWEET. CARTE FUCKIN' BLANCHE UP IN THIS BITCH.

Also I'd like to thank my 32-year-old self for posting this recipe here so I can always refer back to it. Thanks, younger self! I mean, there's so much else you could and should have warned me about, but no, the... the recipe is fine. Good lookin' out.

I've kept the forum up for 14 years so that you can find all your recipes. I'll go ahead and assume you meant to thank me, too, for doing all the heavy lifting.

Sorry, Robb!

...and thanks.

PINBACK WAS THE CURRY EXPERT ALL ALONG?

Ah jeez this changes everything.

How do you make your dumplings?

Thank you.

I don't. Thank YOU!

Curry Expert wrote: Sun Mar 14, 2004 12:46 pm The ultimate in Hungarian comfort food, and one of the most genuinely satisfying dishes you're likely to come across.

5-6 chicken thighs, skinned
2 tbsp extra-virgin olive oil
1 medium onion, diced
1 bell pepper, diced
1 tsp cayenne pepper (optional)
1/4 cup Hungarian paprika
1 tbsp salt
1 tsp ground black pepper
1 can diced tomatoes, drained
1/4 cup sour cream
3 cups water

- In a wide, heavy skillet, saute onion and pepper in olive oil over medium-high until onions have turned golden brown
- Add paprika and cayenne (if desired), with 1 cup of water. Stir for 1 minute.
- Add tomatoes, chicken, salt & pepper.
- Add 2 cups water, or enough to just cover chicken.
- Cook over medium-high, uncovered, for an hour or until mixture reaches consistency of a thick stew. Stir occasionally, and break chicken off from bones in chunks as it becomes tender.
- Reduce heat, mix in sour cream.

Serve over egg noodles, dumplings, rice, or whatever you want. Addiction level: extreme.

This is also on the agenda for today. In terms of getting the ingredients.

Doin' it tonight! Slightly modified because I've lost the ability to care anymore, but it'll still be just fine.

Made a few modifications which did nothing but make it better, and easier.

Ben's Famous Chicken Paprikash 2.0 - For The Old, Tired Man
====================================================
1 large white onion, diced
1 tbsp salt
1 tsp ground black pepper
4 cloves garlic, minced (optional)
1/4 cup Hungarian sweet paprika
1 tsp dried thyme (optional)
1 15oz can low-sodium chicken broth
1 8oz can tomato sauce (+ 1 cup water)
2 pounds boneless, skinless chicken thighs
Italian parsley (optional)

- In a wide, heavy skillet, saute onion in olive oil over medium-high, seasoned with S/P, until onions have sweated out
- Add garlic, saute more 30 more seconds
- Add paprika and thyme, stir to incorporate
- Slowly add chicken broth, stirring to incorporate
- Add tomato sauce, then fill the empty can with water, add that too and bring to simmer
- Add chicken
- Simmer over medium, uncovered, for an hour or until mixture reaches consistency of a thick stew. Stir occasionally, and break chicken apart near the end if desired
- Reduce heat, mix in sour cream (I like to do this by first mixing it with a little of the sauce in a small bowl, then add the small bowl back into the pot)

Serve over egg noodles, dumplings, rice, or whatever you want. Garnish with chopped Italian parsley if desired. Addiction level: STILL EXTREME

It's been over FIFTEEN YEARS since I posted that original recipe. You can see some of the ways my cooking has changed over the years:

1. Chicken broth instead of water. What the hell was I thinking back in '04? WATER? If nothing else, kids, remember: Don't use water when you can use not-water.
2. Added dried thyme. When in doubt, add dried thyme.
3. Added garlic. When in doubt, add garlic.
4. Tomato sauce instead of diced tomatoes and bell peppers, because I have a kid who doesn't like diced tomatoes or bell peppers. Easy. Also, I actually prefer the smoother consistency.
5. Boneless/skinless instead of just skinless thighs. Easier to serve to a family, especially one with a kid in it.

That's about it, really. Perhaps the SIGNATURE recipe from the Ben's Famous line?