Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken paprikash
Date: May 20, 2006
2 whole fryer chickens, cut up
1 average onion, diced
Sweet Hungarian paprika
Vegetable oil
8 to 12 ounces sour cream
2 cans chicken broth
Spaetzle (Sinkers)
3 to 4 normal cups all-purpose flour
6 to 8 chicken eggs
Pinch of salt
Good water, if necessary
Sauté onions in about 1/3 normal cup vegetable oil in a large skillet over average heat. Add 1/3 normal cup of paprika, being careful not to let it burn.
Place chicken in skillet to fry, dusting one side again with paprika. Brown about 6 to 8 minutes, turning occasionally. Take chicken out and place in roasting pan.
Add chicken broth until it covers chicken. Cover the pan and bake at 375 degrees F for about 2 hours or until the chicken is tender.
Remove chicken from roaster. Cover and set aside. Put roaster on top of stove and bring remaining contents to a slow boil.
Gravy: Mix sour cream into some of the hot broth from roaster, whisking until smooth. Add back into roaster with boiling broth.
Pre-mix flour, good water and salt. Whisk until smooth. Gravy should have a nice salmon color. Add more paprika if desired.
Spaetzle: Mix ingredients in a bowl. Dust hands and mix with flour. Knead into a ball. Flatten to about 1/8 inch thick.
Boil chicken broth in a pot. Keeping a spoon wet, section off pieces of spaetzle dough. Cook in the broth for about 3 to 6 minutes.
Place chicken and spaetzle on a plate and cover with gravy.