Quick chicken paprikash.
If you haven't used your paprika in a, I don't know, a year,
maybe this is the time to order new
because that's the important part of this dish.
Use three to four tablespoons for one chicken of paprika.
Use a lot of paprika in paprikash.
That's the big, important star ingredient.
Obviously.
We're going to make it quick by not poaching the chicken
and not using bone-in, skin-on raw chicken,
which would be the proper way to do it.
We are going to just use a rotisserie chicken
from the store.
John helped me out this morning
and he picked this chicken.
My sister, Maria actually picked it up at the store,
but he picked the chicken off
and pulled it into large bite-sized pieces for us.
So good size chicken,
the chicken with the bones and skin
weighed about three pounds.
So now we have about two pounds
of chicken, cooked chicken, sitting in the dish.
I took one large onion.
Big softball-size onion
and I've let it cook down very slowly
with just some salt and pepper in olive oil
until it looks like this,
translucent, very sweet and soft and not brown,
but just beginning to start to caramelize.
So they're sugary sweet.
Now for my blend.
If you wanted to make this very mild,
you could use all sweet.
If you like mild, but a little smoky, you can use more sweet
and a little bit of pimenton or smoked sweet paprika.
My family likes spicier food
so I'm using equal amounts,
a good rounded tablespoon each
of hot paprika, sweet paprika, and pimenton or smoked sweet.
And that's what I have in this dish here.
Once the onions are sweet and soft
and look just like this, then we add in our spice,
which is ground peppers, of course.
And then we add in a few cloves of garlic.
Then we're going to add in some roasted red pepper.
In a pinch,
you could even use a jar or a can of pimentos.
A lotta people keep those in their pantry.
I'm using one can, 14 ounces,
or just shy of two cups of diced
or crushed-fire roasted tomato.
We're going to add in some bone broth or chicken stock,
a couple of cups, and we're gonna let this come up
to a boil and start to reduce back again.
So to that, we're going to drop the chicken back in
and let it start absorbing the chicken bone stock
or chicken stock that you mix in with your tomatoes.
And you can see right away,
it just sucks it up like a sponge.
Now we're gonna let the chicken heat through
and soak up all that flavor.
I have a pot of water coming to a boil here.
So we're gonna season the water.
Anytime we make dried pasta noodles, right?
When the water boils is when we add the salt though
so that the salt doesn't sink
to the bottom of the pot and make those little marks
and dings on the bottom of our pots.
Then we're going to add a 12 ounce bag of egg noodles.
I'm stirring in the sour cream or creme fraiche
to cool the sauce down a little,
especially if you used hot paprika,
but it gives it a kind of a velvety finish.
I'm going to take a little of our hot water
from our egg noodles.
Turn this off.
So we drain the egg noodles,
pop them back into the hot pot.
Under cook them by a minute
because they're going to continue to cook
when we add the hot water with the butter and the herbs.
We're gonna add two tablespoons of butter
and one cup of chopped fresh herbs,
parsley, chive, and dill, all working together.
And we stir to melt the butter
and emulsify that into a sauce for the noodles.
Take our noodles and put them into our serving bowl here.
Gorgeous.
So there we go.
In about 23 minutes we made that.
(chimes tinkling)