Thursday, February 11, 2010

Chicken Paprika - A hungarian cowgirl's favorite dish

Chicken Paprika is a traditional Hungarian dish I learned from my mother, who learned it to feed my Hungarian father! All my family makes this dish and we all add something or do something a little different, but the fact is, it is delicious no matter what and is a real comfort food in my home. So, without further ado, here is Chicken Paprikash! ENJOY!!

Chicken Paprika

1 whole chicken, cut into pieces
1 large onion chopped
3 tbsp Olive oil
1 clove garlic chopped
2-4 tbsps of authentic Hungarian Paprika
2-4 cups of chicken stock or water
2 tbsps of corn starch dissolved in a little water
1 pint sour cream
Salt and pepper to taste

In a large heavy pot, add olive oil and brown the onion.

Once they are lightly brown, add the garlic chicken pieces and brown the chicken well on all sides.

Once the chicken is browned, add the paprika and cover the meat well with it, turning it over until all surfaces are covered. Add the chicken stock/water - just enough to cover the chicken pieces

Bring to a boil and then reduce heat and allow to simmer until the chicken is well tender.

Remove chicken from broth into a bowl

Bone the chicken pieces and set aside in warm place

Add cornstarch to the broth and stir over medium heat until thickened. Add the sour cream once thickened and bring sauce back to a low simmer. Add back the chicken and gently stir to combine.

Serve over rice or pasta! ENJOY!

Wednesday, February 3, 2010

Dutch Oven Pork Loin

The weather has been wonderful, but it started changing yesterday and a cold wind blew in. I had been out riding in the cold sunshine and when I got home I decided to make something cozy and easy so I could spend the rest of the afternoon with my own horses (for once) instead of slaving away in the kitchen. I just threw this together, but it turned out fantastic, so I thought I would share it with you for all your cold, rainy days that are left this winter.

Dutch Oven Pork Loin

2 lb pork loin
2 tbsp olive oil
1 medium onion chopped
1 tbsp chopped fresh garlic
2 cups chopped green cabbage
2 cups chopped carrots
1 large sweet potato - cubed
1 1/2 cup saurkraut
1 tbsp dill weed
salt & pepper to taste
2-3 cups water

In a medium to large (5 qt or larger) dutch oven, heat olive oil on medium/high heat. Place chopped onion and garlic in the oil. Cook until lightly browned. Salt and pepper the pork loin and add to dutch oven and brown on all sides, ending with fat side up.

Once pork loin is browned, place cabbage, carrots, sweet potato, saurkraut in the dutch oven, surrounding the pork loin. Add water until it halfway covers the loin and vegetables. Sprinkle dill weed over top and cover.

Simmer over medium/low heat for about 2 hours or until the loin is tender and falling apart. Do not stir too much during the cooking process or you will break down the vegetables too much.

Serve with apple sauce and a warm roll and ENJOY!