It's perfect Chicken Paprikash ... Every time!
Our nostalgic tasting, Hungarian Chicken Paprikash recipe,
is a delightful twist on most traditional Paprikash recipes.
Chef Rick's Chicken Paprikash Soup and Sauce Seasoning can create the perfect Chicken Paprikash
in your home, restaurant or catering event, every time!
Using Chef Rick's Chicken Paprikash Seasoning, you can create an amazing Chicken Paprikash Sauce or a home cooked soup, without the use of any messy roux or slurry. Chef Rick's Chicken Paprikash Seasoning will thicken the sauce for you. Just follow the recipe, add the required amount of seasoning and in a matter of minutes, it will taste like you labored over a hot stove all day.
Chef Barbara Rolek, the guide to Eastern European Food at
About.com / The New York Times
makes us her Food Find of the Week. (September 2011). You can see her comments in a press release issued in December of 2011. Unique Chicken Paprikash Seasoning hits the market!
What sets our seasoning apart?
Chef Rick's Chicken Paprikash Soup and Sauce Seasoning is truly one-of-a-kind. There is nothing else
like it on the market! It is the only complete, ready-to-use, Chicken Paprikash seasoning available.
Traditionally, Chicken Paprikash requires a cooked roux (flour & butter or other fat) or a slurry
(cornstarch & liquid) to help thicken the sauce. This can be hard for the novice cook to get right,
and if done wrong, can drastically change the flavor of your recipe.
We offer a complete Ready To Use Chicken Paprikash seasoning in a jar. We have manufactured
and packaged our seasonings so that no roux or slurry is required to thicken our sauce, turning even the novice cook into a Chicken Paprikash Master!
Making our Chicken Paprikash Sauce really is this easy:
Start with chicken broth, add our seasoning, a couple of bouillon cubes and sour cream, you will then have one of the best Chicken Paprikash Sauces you've ever tried.
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Chicken Paprikash Recipe for your home.
What you need:
- 5 quart or larger sauce pot
- 1 wire whisk
- 1 measuring tablespoon
- Wooden spoon or serving spoon
Preparation:
We will make the sauce in your 5 quart pot, but before we do, you will need to cook the chicken
and the spaetzles. We will set them aside in the refrigerator to cool while we are making the sauce.
You can use separate pots to cook the chicken and spaetzles if you would like. You can either boil the chicken or cook it in a pan or oven.
Once the chicken is cooked, set aside in the refrigerator uncovered to cool and then dice it into bite size pieces until needed for recipe.
Cook your spaetzles. I use store bought spaetzels and they are usually blanched and only take a few minutes to cook. Rinse and let cool. You can mix them with a little butter or olive oil to keep them from sticking together.
If the spaetzles do stick together, just put them in a strainer and rinse them under cold water before adding to the sauce, and they will loosen up.
Just a note:
I use store bought spatzles but you can certainly make your own spaetzles. (Dumplings)
There are many recipes on the web for spaetzles. I choose to use the store bought spaetzles, because they go good with this soup and they save a lot of time from having to make them from scratch.
You can also certainly use any kind of chicken. You can bake "bone on"' or quartered chicken and then pull the meat off the bone after it is cooked. This will the give you both white and dark meat.
This will surely make a better soup, but will take much more time.
I use the recipe here, because I make almost 25 gallons of this soup a week. I just like to keep it simple.
That being said, I just wanted to let you know that you can do variations of this recipe and it will
still be great, because it's the sauce that makes the soup.
Now for the best part.... The Sauce!
Ingredients:
1 and 1/2 cups of celery (about 1/2 of a stalk)
1 and 1/2 cups of onions (about 1 large onion)
2 chicken bullion cubes (I use Knoor chicken bouillon)
1 and 1/2 pounds of of trimmed chicken breasts.
3/4 to 1 pound of spaetzles (I use store bought spaetzles)
1 - 46 ounce can of chicken broth (I use College Inn chicken broth)
2 cups of water
32 oz. of sour cream. (2 pounds)
13 tablespoons (1 cup) of Chef Rick's Chicken Paprikash Soup and Sauce Seasoning.
In a 5 qt. sauce pot add the chicken broth, water, celery and onions. Bring to a boil, add the chicken bouillon cubes and whisk with wire whip. Cook the vegetables until the celery is tender.
Do not overcook vegetables, or too much of the liquid will evaporate.
Take the pot off the stove and let the liquid cool for about 10 minutes.Once vegetables are cooked and the liquid cools a bit, add 13 tablespoons (1 cup) of
Chicken Paprikash Soup and Sauce Seasoning and whisk until the seasoning is dissolved.
Add sour cream and again whisk until the sauce is smooth.
Using a cook spoon, (or long wooden spoon) mix the diced chicken and spatzels into the sauce.
Do not use a wire whisk or you will tear the chicken and spaetzles apart!
Return to low heat and reheat to 165 degrees and your done!
Other Recipes:
These recipes are ideal for any restaurant, bar and grille,
school cafeteria, caterer, corporate chain or just for your family.
Try any one of our recipes. It will surely become a family favorite, one that you will enjoy making and one that your family will ask for seconds of.
I am so confident you will love our Chicken Paprikash Soup and Sauce, that whenever you serve it, people will be begging you for your recipe.
It is perfect chicken paprikash every time!
Chef Rick's Chicken Paprikash Seasoning truly is one-of-a-kind!
Chef Rick Ulintz
RTU Spices
Chicken Paprikash.com
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If you live in the Cleveland, Ohio area, you can place an order for pick up here. No shipping charges will be applied.
All orders are usually shipped within 1 to 2 business days.
You can click here to download all of our
Chicken Paprikash Recipes to your computer
We also ship a printed version of all 3 recipes with each order.
.
*** Refund applies to a single jar.
*** Shipping charges are non refundable.
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