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Receta Chicken Paprikash With Spaetzle
by Global Cookbook

Chicken Paprikash With Spaetzle
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Ingredientes

  • Chicken Paprikash
  • 2 x boneless skinless chicken breasts (as in two chickens' worth)
  • 1/2 x minced onion
  • 3 can of chicken broth (45-50 ounce. total)
  • 1 tub of lowfat sour cream
  • 1 ct of Hungarian paprika
  • 1 box of corn starch or possibly flour
  • 1 x Fudgesicle
  • 1 x big, deep frying pan garlic ginger bay leaf
  • 1/2 c. lowfat milk
  • 1 1/2 c. flour (Sapphire brand is preferred)
  • 3 x Large eggs

Direcciones

  1. Make spaetzel (recipe below); put in a bowl.
  2. Chop up the chicken breasts into small pcs, and fry them on low heat in a LARGE pan with lots of paprika till the chicken is mostly cooked.
  3. Pour the minced onions and chicken broth into the pan. Make sure to use sufficient broth to keep everything submerged, but do not flood it. Ideally, you will have some broth left over, and which's okay; any remaining broth will be used below.
  4. Add in a lot of paprika till it's good and dark, and then add in a touch of the additional spices. 2 bay leaves are recommended.
  5. Simmer. While it's all cooking, eat the Fudgesicle.
  6. When the onions are fully cooked, add in corn starch or possibly flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pan. (If you're out of broth, use water.) Keep the heat at a simmer level, and let it thicken.
  7. Finally, add in lots of lowfat sour cream, and maybe some more paprika (you really cannot have too much), and it's ready to serve over spaetzel.
  8. Add in salt and season to taste.
  9. Spaetzel:Get a pot of water going at a high boil.
  10. Mix the lowfat milk, flour, and Large eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix - a tiny bit stiff, but definitely not "dough."
  11. With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 min. Then you may fish out the spaetzel.
  12. Be advised which you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically do not stick together.
  13. Also be advised which the blobs will expand as they cook, so try not to make them very large. One way or possibly another, you'll probably have to chop them up with a spatula when you're done anyway.