It’s a guest post from my sister, Jess Hudgins, about a card from our dead mom’s recipe box. Our mother’s side of the family had a lot of pride in being Hungarian. This recipe is probably from Woman’s Day.
Free time while dinner cooks: 35-40 min
Top each serving with a generous spoonful of sour cream or plain yogurt. If you like paprikash extra hot and spicy, look for hot Hungarian paprika. Complete your supper with a crisp green salad with oil and vinegar dressing and for desert, orange sherbet.
2¼ cups water
2 chicken bouillon cubes or 2 teaspoons instant broth granules
2 cups frozen chopped onions
2 tablespoons tomato paste
1 tablespoon plus 1 teaspoon paprika
2 cups bow-tie macaroni (4 ounces)
8 chicken thighs (2 pounds)
- Put water and bouillon cubes in a 4-quart Dutch oven over high heat.
- When liquid comes to a boil, stir in onions, tomato paste and paprika.
- When liquid returns to a boil, stir in pasta. Pull of chicken skin with a paper towel. (Skin will be easier to handle.) Add chicken to pot. Let mixture boil about 1 minute.
- Reduce to low. Cover and simmer 35 to 40 minutes until chicken is tender and no longer pink in centers. Makes 4 servings. Per serving: 359 cal, 40 g pro, 28 g car, 13 g fat, 107 mg col, 591 mg sod
This recipe looked bland. Like legit bland. Which is pretty characteristic of the time (and region). But for reals, what recipe only uses one spice? And where do you get Hungarian paprika? For that extra kick this recipe promises it will give? Not at my local supermarkets [in Frederick, MD], that’s for sure.
So, I made several modifications to this recipe.
The first was because like hell am I using frozen onions. I used fresh chopped onions instead.
The second was because we had these chicken thighs in bags that my mom had left in the freezer for three months that needed using. So I’m pretty sure I used like twice the amount of chicken legs the recipe actually called for, but it’s not like I measured.
So I added the chicken thigh, bouillon cubes and paprika to the pot and it looked a little weird. I realized I forgot the tomato paste, so added it towards the end. Then I added more paprika. Because it didn’t taste like anything I ended up using most of my little bottle. But that’s okay; it did improve the flavor.
I stirred in the sour cream instead of dolloping it on top like the recipes suggested but it worked out pretty well. I also severed it with egg noodles instead of macaroni because I didn’t think it would go well with macaroni. Egg noodles have a slightly better texture for this kind of recipe. But after a metric ton of salt and pepper, I actually think I had something passably edible, 6/10.
But it gave me a stomach ache. So can’t really recommend. Skip making this one.