Chicken Paprikash

SOURCE:  Jessica Markowitz (Jenny)

NOTE:  This is a kosher version - as standard Chicken Paprikash would add sour cream

Ingredients  

12 pieces of legs and thighs (3 pounds)

3-4 tbsp paprika – mostly sweet

2 red bell peppers

2 tomatoes (roma)

2 cups chicken broth

4 cloves garlic

1 ½ tbsp olive oil

2 onions

¼ cup parsley

1 ½ teaspoon Salt and ½ pepper

2-3 tbsp cornstarch or flour

Instructions

1. Brown chicken on all sides - ignore this step if you chose to remove skin

2. Remove chicken from pot, add onions and cook a few minutes– then 3 diced garlic clove,  diced tomato and diced red pepper to the pot - cook a few minutes

3. Place 1 bell pepper, 1 tomato, and 3 garlic cloves in blender

4. Place chicken pieces in pot with sauteed veggies and add blended veggies and chicken stock

5. Put paprika, salt and pepper in the pot.  

6. Bring to boil - Cook for 30 minutes if chicken was boneless and 45 minutes if it contained bones. Sprinkle parsley, salt and pepper1 ¼ tsp and bring to boil

7. After 15 minutes of boiling add parsley and adjust salt to taste

8. With 5 minutes left - add corn starch 

9. Add on top of Nokedli / Spatzle, mashed potatoes, egg noodles or rice

Spatzle

2 cups all purpose flour

1 ½ teaspoon salt

1/8 nutmeg

4 large eggs

½ cup milk

1. Add flour, salt and nutmeg

2. Add eggs

3. Add milk

4. Bring water to boil – press into water and cook 2-3 minutes