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chicken paprikash
One of Dani's comfort foods is Hungarian Chicken Paprikash, which was new to me when we met. (My European roots don't get any farther east than Italy.) I've tried making it a few times (through the power of Google :-) ) with so-so results. Tonight's version, an adaptation of several other recipes (among things to make it kosher), worked well.
4 chicken thighs (on bone, with skin)
oil
3 medium onions, chopped small
0.5 red bell pepper, chopped small
a few cloves of garlic, minced
about 3T Hungarian (not Spanish) paprika (could have used more)
1C chicken stock
2 small tomatoes, diced (these were plum 'cause that's what I had)
2-3T flour
egg noodles, cooked
Heat oil, then brown chicken over high heat and remove from pan. Lower heat to medium and cook onions, pepper, and garlic until soft. Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture. Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times in recipes (a past mistake of mine); use a meat thermometer. When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour that over the chicken.
4 chicken thighs (on bone, with skin)
oil
3 medium onions, chopped small
0.5 red bell pepper, chopped small
a few cloves of garlic, minced
about 3T Hungarian (not Spanish) paprika (could have used more)
1C chicken stock
2 small tomatoes, diced (these were plum 'cause that's what I had)
2-3T flour
egg noodles, cooked
Heat oil, then brown chicken over high heat and remove from pan. Lower heat to medium and cook onions, pepper, and garlic until soft. Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture. Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times in recipes (a past mistake of mine); use a meat thermometer. When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour that over the chicken.
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-saskia
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Locally to me (Boston), I find that I can pay a lot less for top notch stuff (and a wider selection) at a small spice store called Christina's (in Somerville).
Perhaps there is a small local merchant near to you that will be YOUR equivalent of Christina's.
Although: I bet yours won't serve top notch ice cream in the store front next door. :-)
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Somerville? nice spot.
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So has the Davis Square area.
Much of the rest of Somerville is unchanged from it's deep working-class past.
Alas: I rarely go there as much, for in their zeal to balance their budget they've hiked parking meter rates, hiked ticket prices, extended meter hours and hired an entire goon squad of parking enforcement. While it was once almost impossible to park in those areas in the evening, now there are plenty of spots at all hours.
The local merchants are SCREAMING. But not to any avail, really.
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