Sam Sadlowski’s Chicken Paprikash–from Maledicus: The Investigative Paranormal Society, Book 1 by Charles F. French

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I thought I would continue to write about the characters from my horror novel Maledicus: The Investigative Paranormal Society Book 1. Sam Sadlowski is one of three founding members of the IPS, the Investigative Paranormal Society, a ghost and supernatural investigation group, that is central to my book.

sherlock-holmes-462957__180.jpg

https://pixabay.com

Sam is a retired homicide detective and an avid cook.  But he doesn’t do any of “that high-class stuff served on a plate too large and a portion too small,” as he would say. A proud descendant of Polish and Hungarians, he loved the peasant food he grew up with. He loves hearty food and plenty of it.

One of his favorite foods was a meal his mother made often when he was growing up.  Here is his version of Chicken Paprikash:

20160208_175155

(Photo By Liz French, 2016)

Ingredients:

2 pounds chicken, either breast or thighs

2 green bell peppers

2 large onions

1 pound button mushrooms

1 can crushed tomatoes

paprika — regular or hot depending on the level of desired heat

fresh ground black pepper

garlic

pinch of salt (optional)

sour cream

either dumplings or wide noodles

To prepare:

Use a large dutch oven, preferably of cast iron.

Boil the chicken for a few minutes to begin the cooking process, then transfer to the dutch oven that has a hot layer of cooking oil in it that has been heavily coated with paprika, so that the oil looks red.  Be sure to pat the chicken dry first with a paper towel to avoid oil splattering.

While the chicken is searing, on both sides, chop the peppers and onions. Clean the mushrooms with cold water and a paper towel.

After the chicken is seared, turn the heat to low or simmer.

Add the peppers, onions, and mushrooms.

Add the seasoning.

Add the crushed tomatoes.

Add two-four tablespoons sour cream, and mix completely.

Let simmer in the dutch oven for 1 & 1/2 to 2 hours.

Cook the noodles or dumplings.

To Serve:

Serve over noodles or dumplings in a large bowl.

Slick thick pieces of good bread to place on the side.

Sam prefers to drink Hungarian red wine: egri bikaver, which translates loosely as “bull’s blood” with the meal.

egri bikaver

If you enjoy hearty meals, give this a try. You will probably enjoy Sam’s recipe.

 

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Please follow the following links to find my novel:

ebook

Print book

Thank you!

The book trailer:

Maledicus:Investigative Paranormal Society Book I

My radio interview:

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Sam’s Chicken Paprikash

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It has been a while since I have talked about the characters from my horror novel Maledicus: The Investigative Paranormal Society, Book 1. Sam Sadlowski is one of three founding members of the IPS, the Investigative Paranormal Society, a ghost and supernatural investigation group, that is central to my book.

sherlock-holmes-462957__180.jpg

https://pixabay.com

Sam is a retired homicide detective and an avid cook.  But he doesn’t do any of “that high-class stuff served on a plate too large and a portion too small,” as he would say. A proud descendant of Polish and Hungarians, he loved the peasant food he grew up with. He loves hearty food and plenty of it.

One of his favorite foods was a meal his mother made often when he was growing up.  Here is his version of Chicken Paprikash:

20160208_175155

(Photo By Liz French, 2016)

Ingredients:

2 pounds chicken, either breast or thighs

2 green bell peppers

2 large onions

1 pound button mushrooms

1 can crushed tomatoes

paprika — regular or hot depending on the level of desired heat

fresh ground black pepper

garlic

pinch of salt (optional)

sour cream

either dumplings or wide noodles

To prepare:

Use a large dutch oven, preferably of cast iron.

Boil the chicken for a few minutes to begin the cooking process, then transfer to the dutch oven that has a hot layer of cooking oil in it that has been heavily coated with paprika, so that the oil looks red.  Be sure to pat the chicken dry first with a paper towel to avoid oil splattering.

While the chicken is searing, on both sides, chop the peppers and onions. Clean the mushrooms with cold water and a paper towel.

After the chicken is seared, turn the heat to low or simmer.

Add the peppers, onions, and mushrooms.

Add the seasoning.

Add the crushed tomatoes.

Add two-four tablespoons sour cream, and mix completely.

Let simmer in the dutch oven for 1 & 1/2 to 2 hours.

Cook the noodles or dumplings.

To Serve:

Serve over noodles or dumplings in a large bowl.

Slick thick pieces of good bread to place on the side.

Sam prefers to drink Hungarian red wine: egri bikaver, which translates loosely as “bull’s blood” with the meal.

egri bikaver

If you enjoy hearty meals, give this a try. You will probably enjoy Sam’s recipe.