Daily Journal: Thursday, 9 February 2017

Was up fairly early this morning and at the gym by 10:00. Seems that the gym gets busy between 11:00 and 1:00 and I like the flexibility of the equipment being available.

After the gym, I walked up to the “mega” Tesco store – about a 30 minute walk away. Nice to have more items to choose from. On the way, I dropped off some mail for the U.S. at the Post Office. At the Post Office I started to get a migraine. Seemed that this one was going to be very mild so I continued my walk to the mega Tesco store.

Found a good selection of tea, so I bought some English Breakfast. Also saw some Illy coffee and got that too. Then picked up some chicken for the Paprika Chicken that I was going to make for dinner.

When I returned home I took a good nap to shake the headache. When I woke up I think the headache was gone and I started to fix dinner. The recipe that I use is fairly easy.


Paprike Chicken or Paprikas Csirke (Hungarian)

In large, deep pan or stock pot – saute two (chopped small) medium onions until translucent then add a can of un-drained diced tomatoes (or two ripe tomatoes that have been chopped). Then add two tablespoons of tomato paste (optional). When the onion/tomato mixture starts to boil, take off the burner and add 1 – 2 tablespoons of paprika (sweet paprika is preferred). The paprika is added when the mixture is not being heated so it doesn’t burn.

Return to the heat and immediately add the cleaned chicken. Then immediately add just enough water to cover the chicken. Bring to a boil again, then turn down to simmer. Add salt, pepper, and thyme (optional). Also optional is two cloves of crushed garlic. For some heat, I add a teaspoon of red pepper flakes.

Another option is to dip the chicken in a mixture of flour (1 cup) and paprika (1 tablespoon), then lightly fry in a sauce pan on low heat (in olive oil). Then add to the tomato / onion mixture.

(Chicken: Traditional is to use thighs, drumsticks, and maybe wings. Also can use bone-in or boneless breast meat too. Pieces with the bone and dark meat will give the mixture more flavor.)

Simmer the chicken until done (40 – 60 minutes). When done, mix two tablespoons of flour with 1/2 to 3/4 cup of sour cream – then slowly add a cup of the paprika mixture. Once combined and smooth, add this mixture (and an additional cup of sour cream) into the paprika and chicken mixture and stir.

Dumplings or Pasta:  Traditional to Paprika Chicken is including some dumplings (Glauska) or Spatzle and cover with the sauce. I like gnocchi. Most any kind of pasta will work Рeven egg noodles.

After dinner I took a nap – with my full tummy. After the nap I cleaned the kitchen and watched some Ellen and Next Generation. Was in bed by 10:30. Wanted to get a good nights sleep to make sure I didn’t have an residual migraine in the morning.


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