Wednesday, August 18, 2010


Waiter, there is too much pepper on my paprikash. 

1 chicken cut up
2 onions, sliced
8 oz mushrooms, halved (quartered if they're large)
2 T paprika
4-6 cloves garlic, minced
kosher salt
olive oil
2 c stock or bouillon
2 T BBQ sauce
1/4 c butter
1/4 c flour
2 bell peppers, sliced thin
8 oz sour cream
juice of 1/2 lime

Put a large pot on medium high heat. Brown chicken pieces in a little olive oil, 3-4 minutes each side. Do in batches, if necessary to avoid crowding the pan. Remove and set aside. (It will still be mostly raw, so beware cross-contamination!)

Reduce heat to low. Add onions and a generous pinch of kosher salt. Cook until softened. Add mushrooms, paprika, and garlic, and cook for 10 minutes or so until the mushrooms give up their liquid.

Put the chicken back in the pot, add stock and BBQ sauce. Cover and stew for 45 minutes.

Make a roux: Melt the butter over low heat in a small saucepan. Add the flour and cook gently for 5-10 minutes until the mixture is blond in color and smells rich and nutty.

Once the chicken is completely cooked and tender, add the roux and simmer a few more minutes until the sauce starts to thicken. Add the bell pepper. Remove from heat and stir in the sour cream. Add a splash of lime juice immediately before serving.

Makes a huge double-buttload that you can serve over rice and eat on all week.

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