HUNGARIAN CHICKEN PAPRIKASH FOR THE SOUP KITCHEN ENJOY DAN:

EMORY’S HUNGARIAN CHICKEN PAPRIKASH FOR THE SOUP KITCHEN

                                                                                                   By CHEF DAN:

Serves 30-40

 

INGREDIENTS:

2 pound wide egg noodles

15 pounds whole chicken cut into pieces

4 cups flour

3/4-cup Hungarian paprika

7 onions, chopped

4 tablespoon olive oil

2 tablespoons cayenne pepper

1 (50 Oz) can diced tomatoes

20 cups chicken broth

7 cups sour cream

Salt and pepper to taste

 

DIRECTIONS:   (pre-heat oven to 350 degrees.

1.   Cook pasta according to pack package directions.

2.   Combine flour, 1/4-cup paprika, and salt and pepper.

3.   Reserve any remaining flour mixture.

4.   Dredge chicken in flour mixture.

5.   Add oil to a stock-pot; over medium-high heat.

6.   Add chicken and brown on both sides, about 10-12 minutes.

7.   Remove chicken from pot.

8.   Add a little oil to the pot; add onions, cayenne pepper and remaining, paprika, and salt.

9.   Sauté onion for 4-5 minutes.

10.                Return chicken to the pot and add enough broth to cover.

11.                Add diced tomatoes.

12.                Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

13.                Remove from heat and let paprikash cool down.

14.                Add some liquid from the pot and add into the flour mixture and stir with whisk until smooth.

15.                Add mixture to pot, stirring constantly.

16.                Simmer for 5-7 minutes.

17.                Add sour cream, stirring constantly.

18.                Cook for a couple minutes to heat through.

19.                Serve over pasta.

 

ENJOY DAN:                                      BON-APPETITE!!