Tuesday, October 13, 2009
Chicken paprikash, this way.
1 chicken, cut up. Reserve breasts and use the next day. Freeze back and breastbone for stock for Another time. Or just be sensible and buy your favourite chicken bits.
1 large onion, thinly sliced
4 cloves of garlic, squashed and chopped
2 tomatoes, quartered
3 carrots, scraped and cut into rough lengths
2 potatoes, peeled and cut up
1 Tablepoon paprika
2 Teaspoons sumac (or half a lemon's juice)
2 bay leaves
3 long sprigs or 2 teaspoons dried summer savoury
3 sprigs thyme
3 teaspoons hot red pepper flakes
salt and pepper
Sour cream or Greek yoghurt
In a deep pot with lid, saute onions till translucent. Add paprika, stir and toast lightly. Add chicken, garlic, carrot, herbs and spices and cover with water. Bring to a simmer and cook till chicken is falling-apart tender. About one and half hours. Another school of thought says to cook till just done. But I pass that point and then some. Yet another version could be cooked in the oven: more browning and caramelization that way. Add potatoes about half an hour before it is ready. I take the lid off half way to reduce a little. Taste every now and then for seasoning.
Serve with buttered rice and sour cream or yoghurt. Or just as is.