Magyar Chicken by Larry Andersen



Without the paprika and chili powder, the creamed chicken would be similar to ala king but I think the addition of the two additional spices takes you for a nice taste journey around the Balkans and through Hungary to meet the Magyars.

Preparation: 1 hour Life Experience Recipe
Serves 4 to 6 persons
  • 3/4 pound (approximately 2 cups) diced chicken
  • 1/2 cup diced onion
  • 1 medium carrot, diagonally sliced
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground thyme
  • 1 teaspoon paprika
  • 4 cups prepared starch: noodle, mashed potatoes or cooked rice
  • 1 can (10 1/2-ounce) chicken broth
  • 1/2 cup green peas
  • 2 tablespoons diced red bell pepper
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground basil
  • 1 teaspoon chili powder
  1. Heat large frying pan or wok. Add 2 tablespoons oil, swirl to coat pan. Add diced chicken. Cook over medium heat stirring frequently. After two minutes, add sliced carrots and onions.
  2. Continue to stir fry until chicken is cooked. Add chicken broth. Continue over low flame and reduce liquid volume by half.
  3. Add peas, red pepper and spices. Cook two minutes and then add milk and sprinkle flour over the top. Stir until gravy thickens - about 5 minutes.
  4. If choosing mashed potatoes: Prepare mashed potatoes a little drier than would be for eating alone. That way the potatoes will form a nice boat to hold the chicken and its gravy.

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Latest revision done September 2014
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