Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kosher chicken paprikash. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kosher Chicken Paprikash is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Kosher Chicken Paprikash is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have kosher chicken paprikash using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Kosher Chicken Paprikash:
Make ready 12 pieces chicken legs and thigs
Take 2 tsp paprika (hungarian paprika is the best)
Prepare 2 red bell peppers, seeded
Make ready 2 tomatoes
Get 1 tsp chicken consomme powder (vegeta)
Get 4 cloves fresh garlic
Get 1 1/2 tbsp olive oil
Get 2 onions peeled and sliced
Make ready 1/4 cup fresh parsley, cut and divided
Prepare to taste Salt and black pepper
Make ready 2 tbsp corn starch
Make ready Spatzle, rice, mashed potatoes as a side
Take Large sauce pot
Get Blender
Steps to make Kosher Chicken Paprikash:
Before he begins, Michael likes to take the skin off of the chicken, so the dish doesn't contain as much fat. You can leave the skin on if you prefer.
Sprinkle the chicken pieces generously with paprika, salt and pepper (if using kosher chicken, salt lightly).
Place the bell peppers, tomatoes, chicken consomme powder and garlic into a blender. Blend to form a sauce.
In a large pot, heat olive oil over medium. Saute the onion slices in olive oil until tender.
Once the onions have softened and are starting to caramelize, add the seasoned chicken pieces to the pot. Saute for a few minutes.
Pour the blended sauce over the top of the chicken pieces. Add water till the sauce just covers the chicken.
Sprinkle with 3 tbsp of the chopped parsley, season with salt and pepper to taste (I used about 1 1/4 tsp of each), and bring to a boil.
Reduce heat to a low simmer. Cover the pot, vented slightly.
Cook the chicken for about 1 hour or to desired tenderness. The longer it simmers the more tender it becomes.
When the chicken is finished cooking, adjust salt and pepper seasoning to taste. Mix together 2 tbsp cornstarch with 3 tbsp of cold water. Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.
Serve chicken and sauce over warm nokedli - spätzle or the starch of your choice. Mashed potatoes, egg noodles and rice will also work well. Sprinkle with remaining 1 tbsp chopped parsley to garnish (optional).
So that is going to wrap this up with this exceptional food kosher chicken paprikash recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!