From westher@xs4all.nl Sat Sep 27 12:25:14 2003 Date: Sat, 27 Sep 2003 04:57:19 +0000 (UTC) From: Esther Westerveld Newsgroups: rec.food.recipes Subject: Paprikas Csirke (Hungary) Followup-To: rec.food.cooking, rec.food.recipes Paprikas Csirke (Hungary) (CHICKEN PAPRIKA WITH YOGHURT) This is a paprika dish from Hungary, flavoured with the magnificent peppers of the region. The sauce is traditionally made with a mixture of cream and soured cream, but yoghurt is an excellent substitute. It is usually accompanied by a bowl of small pasta shells. 1 chicken (about 3 lb, 1 1/2 kg), cut into 6 joints 2 oz (50 g) lard 1 onion, finely chopped 2 tablespoons paprika 2 teaspoons salt 1 green pepper, cut into strips 3 tomatoes, blanched, peeled, seeded and chopped 1/4 pint (150 ml) chicken stock 1/2 pint (300 ml) yoghurt stabilized with 1 egg or 1 tablespoon plain flour Wash and dry the chicken joints. Melt the lard in a large, heavy-based saucepan or casserole. Add the pieces of chicken and fry on both sides until golden brown, then place on a plate. Add the onion to the remaining lard, cover and cook very gently for about 20 minutes until soft and golden. Stir in the paprika, salt, green pepper and chopped tomatoes. Return the chicken joints and pour in the stock. Turn the joints to ensure they re coated with the vegetables and liquid. The joints should be at least half covered with liquid. If not add a little more. Cover and simmer gently for > to 1 hour until the chicken is tender. Remove the joints to a serving dish and keep warm. Pour the stabilized yoghurt into a bowl and stir in 3 to 4 tablespoons of the paprika sauce. Stir the yoghurt mixture into the casserole, heat through, taste and adjust seasoning if necessary. Pour the sauce over the chicken joints and serve immediately. Serves 4. country : Hungary course : poultry dish source : The Yoghurt Book : Food of the Gods / Arto der Haroutunian -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/