I am planning on making chicken paprikash based on a recipe from a friend's grandma. It has always been delicious when she has made it but I want to make sure the flavors come out well.
Salt a whole chicken and cut into pieces overnight
Take skin off next day and rinse. Place chicken pieces in stock pot. Place 4 cups of h20 with heaping tbsp sweet/hungarian paprika; 3/4 tbsp onion powder; 1 tbsp garlic powder. Can place whole tomatoes as well.
Boil then lower to a simmer for 30-40 minutes. While simmering, in separate pot cook elbow macaroni. Take chicken out and set aside. In chicken stock, put 7 ounces sour cream, more paprika, onion powder to taste and macaroni together. Place chicken together and serve.
My questions... may I use whole kosher chicken in pieces in package instead? Is it already salted? Do you think keeping skin on will be okay? That's how I make matzo ball soup and I like the additional flavor. Any additional suggestions are much appreciated!
Thank you! .
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