Hi --- I am making chicken paprikash for the first time tomorrow night (well, I've actually made a vegetarian version, cauliflower paprikash from Original Moosewood). After combing this board, I see that George Lang would be the go-to guy for a recipe, and I was wondering if anyone with a copy of his book could be kind enough to paraphrase it for me. I have the general idea from threads here, but I would really like to know how he sets up the recipe.
I am going to use bone-in skin-on chicken thighs. I have some high-quality hot paprika from a great little market, and I'll grab some good sweet paprika tomorrow.
I know it might seem an odd recipe for June, but it should be cool with showers tomorrow -- perfect weather for this! I have egg noodles this time. Next time I'll make the dumplings too :)
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