From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking - with recipes adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
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SKINNY CHICKEN PAPRIKÁS
Leilah was bemoaning the fact that chicken breast alone does not make for good chicken paprikás. Well true enough, and even though I always claim the breast from the pot, cubed breast meat, minus the fat and bones and brown meat definitely limits the perimeters we get to work with making paprikás … even with authentic Hungarian paprika. Oh and I couldn’t use real sour cream, it had to be fat free.
So the first thing I did was to start a fat free yogurt drip, to make yogurt cheese, because fat free yoghurt is actually palatable.
Then I deboned, defatted and cubed the chicken breasts.
I chopped up two large onions and chopped up several smallish yellow bells and vine ripened tomatoes. The yellow bells should be small and the tomatoes should be small AND vine ripened. Those huge bell peppers contain too much moisture and tend to become soggy. Out of season tomatoes, particularly the large ones tend to be full of liquid with little or no flavour.
All in all our skinny paprikás turned out pretty good, but I think next time I will use a strong chicken stock instead of water. With the fat removed of course.
One more thing: You need the onions, bell peppers and the tomatoes; without these there is no sauce.
5 large chicken breast meat, cubed
2 large onions, chopped
4 garlic cloves, minced
2-3 small yellow bells, chopped
4 vine ripened tomatoes, chopped
3 Tbsp olive oil
salt and pepper to taste
3-4 Tbsp Hungarian paprika
1/2 tsp caraway seeds
3/4 cup chicken stock.
• Remove all skin, bone and fat from the chicken breasts.
• Cut into uniform cubes.
• Chop the onions and mince the garlic.
• Chop the yellow bells and the tomatoes.
• Place 3 Tbsp oil in a medium sized Dutch oven on medium heat.
• Add the onions and the garlic and sauté until very soft.
• Add the meat to the pot and stir.
• Season the meat with salt and pepper and stir.
• Braise the meat a little, turning it over until no longer pink.
• Stir in the paprika and the caraway seed.
• Add the chicken stock and bring to very slow simmer.
• Cover the pot and let paprikás simmer until meat is almost tender.
• Remove the lid and let the paprikás reduce to desired consistency.
• Adjust the salt and add 1/2 tsp of hot Hungarian paprika to the dish.
• Serve the skinny chicken paprikás on a bed of steamed matchstick root vegetables and a dollop of yogurt cheese.
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