This is a tasty dish I just learned of two days ago from this Peter Vamos video(wonderful music and cooking).
I found many recipes for Chicken Paprikash online at SparkRecipes; but I decided on the one the uses the slow cooker as I enjoy that kind of cooking.
Collecting the Ingredients
These are the items I set out to get, according the slow-cooker recipe from SparkRecipes:
- large red bell pepper
- large onion
- 1pkg garlic
- 3 loose carrots
- 1-1/4 cup sour cream
- 2 lbs chicken
- Hungarian paprika
I walk instead of drive, and try to spend only 5 to 10 dollars per day on food.
Food 4 Less
I walked up to Food 4 Less for every ting. After seeing what was available, I postponed purchase of a couple of
items, and added a couple:
- The only chicken breast left (Zacky Farms) was too expensive at over 7 dollars for less than the 2lbs I needed. They’d run out of the less expensive brand that was $1.79 a lb.
- Hungarian Paprika:
- There was no paprika there that I didn’t’ already have. I decided to hold out for the possibility of finding the right kind at another store
- sour cream
- I actually kept forgetting this item
- I decided on bow-ties as it was flat and easy to prepare
- I’d need something to hold me as this takes 8hrs to cook. I’ll have beer and peanuts
Fresh & Easy
Usually but not always more expensive, but somewhat fancier, Fresh & Easy was my second stop. I picked up two items:
- I decided on a whole chicken. Even thought I did see chicken breasts at $1.79/lb the packages all weighed too much, were around $11.00 ea. I got a whole chicken for $5.17
- I didn’t find Anthony labeled
Hungarian, but I did find something libeled sweet. I remember from the video that
that sweet was good.
- sour cream
- I forgot it again;but I walked back to get a 1pt container
My last stop was at Mami’s (or Cherry Market) for some peanuts. I picked up another beer, just in case.
In all, I spent about 21 dollars; but with a whole chicken and two beers, this would last at least two days.
I got home, hungry, and threw most everything into the refrigerator, except the beer and peanuts. I started heating water for pasta.
I can’t quite recall what I did next while having my beer and peanuts, but I usually watch some sort of video online.
I vaguely remember playing music instead of videos; because as I was practicing trumpet at the time the water was ready for the pasta, I found the loud music from the other room a little distracting while I took the time to practice the trumpet as the pasta cooked.
I took the cooked pasta and put it in a container, then into the refrigerator.
I chopped the chicken, sliced the onion and bell pepper, and shredded a carrot.
The chichen, I placed in a large plastic bowl and floured it.
As I was placing everything into the crock pot, I found I had way too much.
I removed half the onion, chicken, and pepper and placed that too into a container and into the refrigerator.
I added pepper and salt, cooked on high for one hour, then set the pot to low,and cooked six more hours.
Trying it out
Early this morning around 5am, I tasted the food–almost forgot the sour cream again! It was good. I added the sour cream. I grabbed the pasta, put it in a bowl and added some of the chicken paprikash over it.
It was wonderful. When I sliced a piece of chicken with the edge of a spoon, there was a burst of aroma from the meat. The sour cream and paprika also added a special, distinctive, flavor. I think this dish will become a regular treat for me.