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A fairly simple recipe, with ingredients to my liking.
- 2 chicken legs
- 2 capsicums
- 2 onions
- 3 tablespoons tomatoes in broth
- 2 teaspoons paprika
- spices for chicken
- 1 tablespoon flour
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken stew (chicken paprika):
I cut the thighs in half, seasoned them and put them to harden together with the onion. I also added the sliced pepper and 2 glasses of water. I simmered for about 30 minutes.
Then I put the tomatoes in broth, oregano, basil, salt and paprika.
At the end I added finely chopped parsley and flour mixed with 2 tablespoons of water.
In the cookbook it is recommended to serve paprika with flour dumplings, rice garnish or couscous.
We preferred it without garnish, only accompanied by a cabbage salad.
Some time ago, being in France, I made this food for a gathering of good French (there were over 200). They liked it. The Romanians I have served with her in recent years also liked her, but no wonder here, she is part, in one form or another, of the Romanian gastronomic baggage, it is easy to understand, easy to assimilate, it's a joy for those who have no problems with the chicken. Or with cream. Or with fat in general. See:
For four servings you need four whole chicken legs. With bone and skin. Clean them and dab them with a napkin. Sprinkle salt and pepper over them. Roast in a saucepan (not a pan) 150 grams of lightly smoked pork breast, cut into cubes and two large onions, also cut into cubes. Add the thighs and fry them on all sides until they are nicely colored on the outside.
Scald 200 milliliters of white wine (maybe a Muscat) in a kettle (or frying pan). Then pour the wine over the meat, add three large carrots, a celery, a leek, all cut into peas (ie in not too small pieces, not very fine). Mix well, put in a saucepan a bunch of herbs (three strands of parsley, three basil, three thyme, a bay leaf) and put the lid. Leave on low heat for an hour.
When the chicken is well cooked, pour in the pan 800 grams of sour cream folded with meat sauce. Leave for another ten minutes on low heat. Match the taste with salt and pepper. Serve with polenta, balmoş or potatoes, as you wish. To be healthy.
Chicken stew (chicken paprika) - Recipes
There are many recipes for paprika in Transylvania, but I chose this one because it reminds me of the homemade chicken that my grandmother drowned in sour cream from my mother and put it in front of us next to a steaming polenta, from soon overturned from the cauldron.
At that time I didn't like polenta very much, being used, like most children in the city, to pasta, dumplings and potatoes. But now I am more tolerant of tastes and I often miss the simple dishes but incredibly refined by their simplicity.
Ingredient: (for 8 servings) 4 upper thighs, 4 lower thighs, a chicken breast, 4 onions, 3-4 bay leaves, 1 tablespoon paprika, half a teaspoon hot paprika, salt, pepper, 50 ml white wine (optional), 200ml cream, 2 tablespoons flour, 50ml oil, green parsley.
Preparation of it is not very difficult because in three quarters of an hour this can be served at the table.
We start with the thighs and the chicken breast, we clean them, we wash them and we cut the breast into pieces of 50-70 grams. After we let the meat drain from the water, we lightly fry it in oil.
Until the chicken pieces are peeled, we always have to cut the onion, small, as small as we know how. When the meat has taken on a certain color, take it out in a bowl and sauté the onion in the remaining oil for about 4-5 minutes.
Then we put the chicken meat back in the pan, sprinkle it with salt, paprika and a little pepper and for 3 minutes we introduce them to the onion and then we sprinkle them with wine and give them a break for about 3 minutes, until we pour water. cover them as much as possible and let them simmer for about 20 minutes.
At this point we can prepare for the end: chop the parsley and mix the cream with the flour. Cream will give all the charm of this food and it is good to know how to incorporate it without cheese. Mix it well with the flour in a larger bowl and then, when the meat is cooked, add a tablespoon of the hot sauce, gradually increasing the temperature of the mixture. When we have incorporated about three quarters of the hot sauce, we can pour everything over the meat and simmer for another 5 minutes. Add half of the chopped parsley before turning off the heat and keep the other half for garnish.
It can be served with polenta or dumplings, but it also goes with pasta or mashed potatoes.
If we choose the version with dumplings, they are prepared relatively simply as follows: we break 2 eggs and separate the egg white from the yolk. Beat the egg whites and then lightly incorporate the yolks. The flour follows, I don't know how much, I just know that we have to get a paste thicker than the cream that we can cut with a spoon and release it in a bowl in which the water boils. If the mixture comes out too thick, no trouble, we add water and if it is too thin we help it with a little flour. The dumplings should not boil for more than 5-6 minutes, after which we drain them from the water in a strainer and rinse them a little with lukewarm water.