Tuesday, July 10, 2012

Recipe : Chicken Paprika

I am always looking for new ways to fix chicken. There are quite a few chicken recipes about which I don't have to think much to cook. But most of them are very very South Asia inflected. And yesterday I was feeling like something different. I found this one. But I made few changes.


Ingredients2 1/2 lbs chicken, cut into 2-inch pieces
1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Hungarian paprika (sweet or hot)
2 1/2 tbsp all-purpose flour
2 cups (480 ml) of chicken stock
4 tbsp white wine
2/3 cup (70 ml) sour cream
1 bell pepper, seeds removed and sliced into rings for garnishing
salt and pepper to taste
DirectionsUsing a large skillet, heat oil over medium-high heat. Add the chicken pieces and and brown, turning occasionally, until golden, about 6 minutes. Transfer to plate and cover to keep warm.

Drain fat from pan. Add the onions and garlic; cook until soft. Add the paprika and flour, stirring constantly, for 2 minutes. Gradually stir in the stock and bring to a boil, and continue stirring.

Add the wine and season to taste with salt and pepper. Cover and simmer gently for 20 minutes. Stir in the sour cream.

Arrange chicken on a large platter and spoon sauce over and around it. Serve with dumplings and sour cream on the side.
This was the original one. What I did :

1. I marinated the chicken (Cornish Game Hens with bones) in paprika, cumin and coriander powder.
2.  I didn't drain the fat from the pan.
3. I used ghee to cook.
4. Along with paprika, I added black pepper, white pepper and dill to season the onions.
5. I added tomatoes along with a little sugar (around one tbsp)
6. I added the sour cream in the actual cooking pan and let it simmer in the heat.
7. I used red wine instead of white.

So, at the end, I think, it became a very Bengaliized Chicken Paprika. What can I say-- I am an innovator. And this one kicked ass. 

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