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Dzoli volinet.kuvar

Sugar and spice and all things without price

четвртак, 15. март 2018.

Vlaški pileći paprikaš * Chicken paprikaš (stew) from the mountains



Scroll down for Recipe in English

Ovo jelo sam pravila cilion puta ali ga nisam nikad postavila na blogu. Kada ga je Zoki   sa bloga Pomoravka postavila kod sebe, prpeisala sam recept ali mi je eto tek danas kad sam ponovo pravila ovo jelo, palo na pamet i da ga ovde objavim. Neka se upiše jer bas sa Homoljem imam čvrste emotivne veze i zaista obožavam njihovu kuhinju.

Ja sam jedino pile pekla pre nego što sam ga stavila u paprikaš sos , jer volim kad paprike ostanu još čvrste i ne raskuvaju se. Inače sam za pojačanje ukusa koristila puter, jer mast nemam ovde da nabavim i umesto vode bistru pileću supu. Vi se naravno doslovce možete držati recepta , koji je u prilogu i zahvaljujem se Zorici, mojoj mentorki već dugo godina. Ljubitelji paprikaša , navalite


Sastojci:
 1 celo pile, isečeno na komade,2 sveže paprike,500 ml domaćeg paradajza iz flaše,1 glavica crnog luka, 2 čena belog luka,so, suvi začin, biber,1 kašika slatke aleve paprike, svinjska mast,200 ml vrele vode
Sastojci za hladnu zapršku:
 1 kašika brašna, 100 g kiselog mleka,100 ml vode i vezica peršuna



Priprema:
 U šerpi zagrejati svinjsku mast ( ja je nisam imala pa sam koristila puter ) dodati piletinu isečenu na komade ( ja sam koristila batkove i karabatake, jer za nas dvoje mi je previše jedno pile ) i propržiti dok vam piletina ne porumeni sa svih strana, dodati luk i beli luk i pržiti sve zajedno dok luk ne omekša,pobiberiti, dodati alevu papriku i posoliti.( ja sam koristila 1 punu kašičicu dimljene mlevene paprike i oko četvrtinu kašičice ljute dimljene paprike )
Dodati papriku, koju ste sitnije iseckali, naliti sa paradajzom iz flaše, poklopiti, smanjiti temperaturu na osrednju i kuvati oko 30 do 45 minuta, ili dok vidite da je meso skuvano. Povremeno promešati i ako vam nije dovoljno tečnosti, dodajte još onoliko koliko volite da vam je paprikaš gust. Ja sam dodala oko 750 ml pileće supe i na kraju, sa zaprškom, je bio dovoljno gust. Takođe sam dodala jednu punu kašiku pirea od ljute paprike i 2 lista lovora.



U posebnu zdelu sjediniti kiselo mleko, vodu i kašiku brašna i umutiti da nema grudvica, uliti u paprikaš, mešajući. Dodati suvi začin i biber po ukusu.Kuvati sve zajedno još 5 minuta.



Poslužiti toplo a pred služenje posuti sitno iseckanim peršunom. Ja sam servirala sa celim kuvanim mladim krompirom





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Chicken paprikash  (stew) from the mountains



I made this million of times but never came around to post it. Even when I spotted Recipe on a blog of one of my favorite bloggers and my mentor for many years, I just copied it ( talk about lazy) and left it in Drafts folder. 
Until today as I was preparing to make itt I remembered it

This dish is a must on my blog as I have deep emotional ties with region of Homolje , mountain range in Eastern Serbia. I love the nature and very welcoming people that live there. And of course I love their food.

I can not find pork fat here and did not have duck fat which can be used instead, so I added butter. 

I also separately somewhat roasted the chicken as I do not like mz peppers overcooked. I aded clear chicken stock to enhance flavour. You can of course follow original Recipe

Ingredients:

 1 whole chicken, chopped   in pieces, 2 fresh peppers, 500 ml of  tomato puree from the bottle,1 onion, 2 garlic cloves, salt, dried spice, pepper, 1 tablespoon sweet  pepper, pork fat, 200 ml of boiling water




Thickening sauce:


 1 tablespoon of flour, 100 g of sour milk, 100 ml of water and parsley






Create:


 Heat the pork fat in the pan(I did not have it and then I used the butter)  add chicken cut to pieces  and fry until your chicken is browned from all sides, add onion and garlic and fry all together until the onions are softened,  Add  chopped  pepper and  dried smoked paprika


Add the chopped parsley, pour the tomato out of the bottle, cover it, reduce the temperature to medium,cook for about 30 to 45 minutes, or see that the meat is cooked. Stir occasionally and if you do not have enough fluids, add as much as you like to have your paprikaš thick. I added about 750 ml of chicken clear stock and, finally, with a sauce, was sufficiently thick. I also added one full spoon of hot pepper.

Thickening sauce

In a  bowl, combine sour cream, water and a spoonful of flour, and mix it till everything is smooth, pour into the stew, stirring. Add dry spice and pepper to taste. Cook it together for another 5 minutes.



Serve hot, and before serving, sprinkle with finely chopped parsley. I served it with buttery boiled whole potatoes



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