Tag Archives: chicken

Chicken Paprikash


Chicken Paprikash is another traditional Hungarian dish that is popular in my family, but unlike lecso we don’t only make it when my grandmother is in town. While it is a hot dish my family loves it all year round and we make it for all kinds of special occasions; I often request it for my birthday dinner.


The key to this dish, as the name would suggest, is really good paprika. Good HUNGARIAN paprika, none of this spanish stuff. As the only seasoning other than salt in this dish you want to have a paprika that is neither too sweet, spicy, or smoky and the Pride of Szeged has always been the paprika of choice at my house.


With a delicious sauce thickened with sour cream and served with some spätzle and green beans it is a delicious dish that takes some time to prepare but is not difficult. Give it a try some Sunday night and I know you will love it!

Chicken Paprikash
A recipe from my grandmother (and slightly adapted by my mother)

2 1/2 – 3 lbs of bone-in, skin on chicken breasts and thighs
3 TBS fat of your choice (a good Hungarian would use lard, we use vegetable oil)
3 large onions, diced
3 heaping TBS paprika
2 tsp salt
a splash of water (if needed)
1 cup sour cream
3 TBS flour

Place diced onions in a large soup pot and saute in fat until golden. Remove from heat and add paprika. Put back on heat and add chicken pieces (skin side down) so they are nestled in the onions. Let cook covered. Stir occasionally, making sure there is enough liquid in the pot, add up to a 1/2 cup of water if it looks too dry. Simmer covered until done, flipping the chicken when you think you’re about half way done. Remove the chicken from the pot and set aside, removing the skin if desired.

Add to the pot a combination of 1 cup sour cream and 3 TBS flour, cook on low until sauce has thickened to desired level. Serve chicken and spätzle (or other starch) covered in the delicious sauce. Enjoy!


Chicken Mole Enchiladas

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As a friend once said, “I love enchiladas, they’re like delicious food already partly digested.” (or something like that). These chicken mole enchiladas pack a real wallop of flavor and have a wonderful saucy texture. The spiciness of the sauce and the creaminess of the chicken filling all with the brightness of a squeeze of lime juice is really divine!


The sauce is really what makes these enchiladas special. Mole is a red sauce with dark chocolate in it. I know, it sounds a little weird, but the dark chocolate really helps to mellow out the sauce and complements the smokiness of the chipotle peppers really nicely.


The chicken filling is really easy to make, which is nice since the sauce is the real star and a bit time intensive. If you wanted to have this as a weeknight meal you could make all of the component parts ahead of time and then simply assemble and bake when you are ready for dinner!

Chicken Mole Enchiladas
Adapted from Kirsten’s Home Cooking

For the enchiladas:
6-10 flour or corn tortillas (taco size)
4 bone-in skin-on chicken thigh, cooked and shredded
3/4 c light sour cream
one bunch green onions, chopped (white and green parts)
3 c grated cheddar, divided (1 cup and 2 cups)
Salt and Pepper

For the Mole Sauce:
The fat rendered from cooking 2 slices bacon (or equivalent amount cooking oil)
1 large onion, diced
2 ribs celery, diced
1 medium carrot, diced
4 chipotle peppers packed in adobo sauce
2 TBS adobo sauce
4 cloves garlic
1/4 c warm water
1 14 oz can whole tomatoes, with juices
2 c chicken broth
1/4 c dark chocolate, chopped finely
Salt and pepper

Directions for Mole Sauce:
Saute onion, carrot and celery in bacon fat (or substitute) until softened, about 5-10 minutes. Once vegetables have softened place them in a blender with the peppers, adobo sauce, tomatoes, garlic and water. Puree until smooth.

Return mixture to saucepan and add chicken broth. Simmer on high heat for 20-30 minutes until sauce has reduced and thickened. Stir in chocolate until melted. Salt and pepper to taste, keep sauce warm.

Directions for Enchiladas:
Mix chicken, sour cream, green onions and 1 cup cheese in a bowl. Salt and pepper to taste. Make sure that the chicken forms a nice solid mixture; tweak amount of sour cream as necessary.

Lay out tortillas, fill with chicken mixture.

Roll tightly and lay seam side down in a glass or metal 13×9 baking dish that has a thin layer of mole sauce already spread on the bottom (to prevent sticking and burning).

Cover with remaining sauce.

Top with remaining 2 cups cheese, more if you feel it’s necessary.

Bake at 325 for 30 minutes, or until golden brown and bubbling. Let stand a few minutes before serving.

Serve with rice and beans with lime wedges and additional sour cream on the side!

La Serena Chicken Soup


This is a soup made out of necessity. We were a bunch of hungry girls stuck in a desert that was experiencing record breaking rains. It was cold. What do you do when you are cold and wet? Make soup!

It’s sort of a cross between chicken and rice soup and tortilla soup, it was born of what left-over vegetables we had, plus a little supplemented chicken, and what we could find/utensils available to us in our hostel’s kitchen. It turned out better than any of us could have expected!

La Serena Chicken Soup
the brainchild of Erin Milliren

Bone-in, skin-on chicken pieces (2 thighs, 3 legs)
1 1/2 yellow onions
1 green pepper
2 carrots
3-4 medium tomatoes
2-3 cups uncooked rice (based on personal preference, we may have even used more)
1 chili pepper (anaheim, poblano, jalapeno, etc)
3 cloves garlic
Juice of 2 limes
Vegetable Oil

Cilantro, avocado, and slice lime for garnish. You could also use sour cream or cheese, but we didn’t have any.

Dice/slice all your veggies, but keep them separate. Leave as much of the chili pepper’s membrane and seeds in as you like (the more membrane and seeds the spicier the soup will be).

Heat some oil in a stock pot. Add minced garlic and 1/3 of the diced onion. Brown slightly. Add chicken pieces and brown those. When browned, add enough water to cover the chicken by about 1 inch (we also added some cilantro stems at this stage, I don’t know if it made a difference), boil until chicken is cooked, about 7-10 minutes after the water starts boiling. Remove chicken (and any cilantro stems you may have added), set aside to cool. Add rice, green and chili pepper, sliced carrots, and the juice of 2 limes to the stock pot, cook until rice is fully cooked, about 20 minutes.

At the same time as you add the rice to the stock pot: Heat a splash of oil in a separate pan. Once this oil is hot add the rest of the diced onion and the diced tomatoes (juices, seeds, and all). Simmer covered until tomatoes have disintegrated.

While these things are cooking, remove the skin and fork-shred the chicken.

Once the rice has cooked add the tomato/onion mixture and the shredded chicken to the rice/veggie/stock mixture. Bring back to a simmer. Serve with garnish as desired.