Chicken Paprikash
Chicken Paprikash is a traditional Hungarian-inspired dish that became a favorite among sailors on the Great Lakes freighters, including the Edmund Fitzgerald. This comforting meal features tender chicken thighs simmered in a rich, paprika-infused sauce, complemented by onions, green peppers, and a creamy tomato base. It was a go-to dish for Steward George Yaworski, who cooked aboard the Fitzgerald in 1973 and 1974, providing warmth and nourishment to the hard-working crew.
Ingredients
- 4 chicken thighs
- ½ cup flour
- ½ tablespoon seasoning salt
- ½ green pepper diced
- ¼ pound onions about 1 small onion, diced
- ½ cup chicken stock
- 1 tablespoon paprika
- 1 ounce 2 tablespoons tomato paste
- ½ cup sour cream
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour and seasoning salt thoroughly. Dredge chicken thighs in the flour mixture and place in a roasting pan.
- Sprinkle diced green pepper and onion over the chicken. Bake for 30 minutes.
- In a bowl, mix together chicken stock, paprika, tomato paste, and sour cream.
- Pour the mixture over the baked chicken. Cover the pan tightly with aluminum foil and bake for another 30 minutes.
- Serve hot, preferably with buttered egg noodles or crusty bread, just as the Fitzgerald’s crew might have enjoyed it.
Video
@eatshistory The Wreck of the Edmund Fitzgerald #edmundfitzgerald #recipe #history #greatlakes #michigan #lakesuperior #wisconsin #cooking #fyp #historytok #historybuff #historytime #historytiktok
♬ original sound - Eats History
Notes
- Smoked Paprika: Traditional sweet paprika works well, but smoked paprika adds a richer, deeper flavor to the sauce. If you like a bit of heat, try Hungarian hot paprika for an extra kick.
- Let the Sauce Thicken Naturally: The sour cream and tomato paste help create a creamy, slightly tangy sauce. If the sauce seems too thin, let it simmer for a few extra minutes after baking to thicken.
- Best Served with Buttered Egg Noodles or Dumplings: While this dish is delicious on its own, buttered egg noodles, dumplings (like spaetzle), or crusty bread are perfect for soaking up the flavorful sauce, just as the sailors would have enjoyed aboard the Fitzgerald.