Hungarian Chicken Paprikash

I'm sorry I didn't take any pictures, but this recipe for Hungarian Chicken Paprikash turned out so well, that I decided I had to share it. I looked at several different recipes for Chicken Paprikash, and there are many out there, but this one is easy and mighty tasty. I used crushed tomatoes from Italy for the first time, thinking they were like petite diced tomatoes. They are not. They are more like a thick tomato sauce, but that works for this recipe. I would love to hear back from you if you try this recipe. The recipe will serve 4-6 people.

Adam’s Hungarian Chicken Paprikash

Ingredients

6 chicken thighs
3 tablespoons flour
2 teaspoons Montreal Steak Seasoning
2 teaspoons paprika
2 tablespoons olive oil
2 tablespoons butter, divided
6 skin-on, bone-in chicken thighs
1 medium Vidalia onion, quartered and sliced
1 medium sweet red pepper, sliced
2-3 tablespoons paprika (I used 2. Pretty mild. Next time I will use 3.)
1 15 oz. can crushed Italian tomatoes
1 1/2 cups lower sodium chicken broth
Salt and pepper to taste
3/4 to 1 cup sour cream
Serve with extra-wide egg noodles, spaetzle, or homemade dumplings.

Directions

In a gallon-size plastic bag, combine flour, steak seasoning, and 2 teaspoons paprika. Add chicken thighs and shake well to ensure chicken has been floured. Set aside chicken. Discard leftover seasoning.

In a large frying pan, heat 2 tablespoons olive oil and 1 tablespoon butter. When butter starts to sizzle, add chicken thighs, skin-side down. Brown on both sides, about 10 minutes. Set chicken aside and pour out all but about 1 tablespoon oil.

Add onion and red pepper to frying pan and saute for about 5 minutes. Add remaining tablespoon of butter if necessary. Stir in paprika and continue to sauté for another 5 minutes. Add can of tomatoes and the chicken broth. Stir and heat to a boil. Reduce heat and add chicken thighs. Cover and cook for about 35 minutes, turning chicken twice.

While chicken is cooking, prepare noodles, spaetzle or dumplings. After draining them add a bit of butter and chopped Italian parsley if desired.

Remove chicken from sauce.

In a small bowl combine sour cream with about 1/2 cup of the sauce. Then add sour cream mixture into frying pan. Stir until smooth. Add salt and pepper to taste.

On a serving plate or individual plates, add the starch and the chicken. Spoon sauce over the chicken and serve.

Banana Nut Bread with Nutella Swirls

Banana Nut Bread with Nutella Swirls

I associate scents with memories. I once smelled recently cut grass while riding an elephant in Thailand and immediately I experienced intense thoughts of childhood on the farm in Willis, Michigan.

When I am baking coffeecakes and breads and I start to smell good things in the oven my thoughts go immediately to my grandmother’s house on Florida Street in Detroit and the niche beside the stairway to the attic, where all the baking bowls and pans were stored. Those mostly ceramic bowls from the size of a teacup to a small washtub intrigued me. I can still smell the raw wood of the attic, the mothballs kept in the linens and the faint aromas of cakes and breads, pies and cookies.

There is nothing better than the aroma of banana bread baking in the oven. Delicious as it is on its own, I have found a recipe that improves even the best banana bread—the addition of swirls of Nutella! Chocolate and hazelnuts and banana. I can almost smell that banana bread baking in the oven right now!

Nutella and bananas for Banana Nut Bread. Yum!

Banana Nut Bread with Nutella Swirls

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

4 overripe bananas, mashed (about 1-1/2 cups)

2/3 cup coarsely chopped walnuts, toasted

1 cup Nutella

Instructions

Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.

Sift together flour, baking soda, and salt.

Using an electric mixer beat the sugar and butter until fluffy. Add the eggs, then the vanilla. Beat until well combined. Stir in the flour, baking soda, and salt. Fold in the mashed bananas until just combined. Stir in walnuts.

Spread one third of the batter evenly into the bottom of the prepared pan. Spoon one third of a cup of Nutella over the batter in the pan and then swirl through the batter with a table knife. Place one third of the remaining batter evenly over the first layer and swirl with one third of a cup of the remaining Nutella. Spread the remaining batter evenly over the top and top with the remaining one third of a cup of Nutella. Swirl through the batter with a table knife.

Place loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

Do not slice banana bread until completely cool---at least 3 to 4 hours or overnight (You probably won’t be able to wait that long!)