Feed Me: Paprika

 

I listened to a short podcast about this pepper spice, and learned that while it's not native to Hungary, it is their national spice.

I've never really thought about paprika except on my deviled eggs, and I wasn't aware that there are about 20 different varieties, which break down to four profiles: special (fine, sweet, mild), gourmet (slightly course, hot or mild), noble (course) and rose (dark red, hot).

A most popular dish is Chicken Paprikash.

2 to 2 1/2 pounds chicken pieces, preferably thighs and drumsticks
Kosher salt
2 to 3 tablespoons unsalted butter
2 pounds yellow onions (about 2 to 3 large onions)
Freshly ground black pepper to taste
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon hot paprika or cayenne
1 cup chicken broth
1/2 cup sour cream

Salt the chicken and then brown the pieces.

Slice the onions, sauté.

Add paprika and black pepper, let cook for one minute.

Add the chicken broth, place chicken over onions, cover and cook.

Low simmer for 20-25 minutes.  (Chicken to 165*)

Remove chicken, stir in sour cream.

Add chicken back to pan and cover in sauce.

Serve with dumplings, rice, egg noodles, or potatoes.

Hungarian nokedli is like a German spaetzle.