Sunday, May 5, 2013

Chow Down to Eurovision 2013 - Hungary

Who's Hungary? Our host country today in the Chow Down to Eurovision 2013 of course!
One of the earliest "foreign" dishes I remember having as a child was paprika chicken, it was exotic because it used of a spice! Mind you this was early 80's and it was being served up right along side the craze that was apricot chicken.

The year I finished school and left home I thought I was the height of sophistication when I served it for my first "adult dinner party" it was a massive flop so has stayed hidden away until now. I remember it as fatty skin on chicken thighs with bones so I have modernized it some what, I think it is in at least 1991 now.

Zoli Ádok and Dance with me is the only Hungarian entry not to make the Eurovision finals, which proves just like my terrible attempt at paprika chicken it's not about the outcome as long as we all had fun. I should add when I say adult dinner party I mean with red wine and discussing current events or philosophical debates, not car keys in a bowl.
Paprika chicken
  • 1kg of chicken cut into chucks (I used Maryland fillets)
  • Seasoned flour
  • 2 brown onions, halved and slices
  • 2 cloves of garlic chopped
  • 6 tomatoes chopped
  • 2 tbsp. of sweet paprika
  • 1/2 cup chicken stock
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • extra olive oil
  • Add 1 tbsp. of paprika to the seasoned flour in a plastic bag or a lunch box works well
  • Coat chicken chunks with flour and shake
  • Heat a good splash of olive oil in a frypan on medium heat
  • Brown the chicken and remove from fry pan
  • In clean fry pan on low heat sweat down the onions and garlic with a good splash of olive oil
  • Add the remaining paprika
  • Add the chopped tomatoes and cook till they break down into a sauce
  • Return the chicken to the frypan
  • Add the stock and simmer on low till the chicken is tender and cooked through
  • Add more stock if the sauce becomes too thick
  • Add sour cream and cook for another 2 minutes before serving
  • Season to taste
  • Garnish with a sprinkle of paprika
  • Serve with nokedli or rice

  • 2 eggs
  • 2 cups plain flour
  • 1/2-3/4 cup water
  • big pinch of salt
  • Add eggs, flour, salt and 1/2 cup water to a large mixing bowl
  • Mix to combine adding more water if required
  • The mix should be lumpy but not too thick to pass through the potato ricer
  • Let rest for 30 minutes
  • Boil a large pot of salted water
  • Using a potato ricer or a spazele maker and drop batches of the mixer into the boiling water
  • The nokedli will float when cooked about 1-2 minutes
  • Remove from the water and put into a colander
  • Splash with olive oil
  • Garnish with parsley (optional)


Hungary with send  ByeAlex with Kedvesem (Zoohacker Remix) will they receive another finals spot this year?
sok szerencsét!


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