Kitchen Notes

Paprikash Leftovers

by Thomas Kelly on Oct 29, 2015

 On Monday we shared our favorite recipe for chicken paprikash, the classic Hungarian stewed chicken in paprika sauce. And while we rarely have a problem finishing every last bite, any leftovers are excellent for reinventing into new delicious options. Here are some of our favorite ways to repurpose this recipe.

  • Twice Baked Potatoes, Paprikash Style: Bake 2 potatoes in the oven until they are fork tender. Cut a slit lengthwise across the top of each potato and use a spoon to scoop out the potato flesh. Place in a bowl and mix with 1 cup room temperature paprikash, 2 tablespoons dill, and 1 teaspoon salt. Stuff each potato skin with the filling, mounding it at the top. Sprinkle with grated Parmigiano, if you like, then place the potatoes under the broiler for 2 to 3 minutes until the potatoes are golden on top.
  • Paprikash Sandwich: Build on Jewish rye with leftover paprikash, havarti cheese, and dill pickles. Toast in a panini press or in a skillet until the cheese is melted and the bread is golden-brown.
  • Paprikash Slaw: Slice 2 cups red cabbage on a mandolin. Place in a bowl with 1 tablespoon salt and 3 cups ice water and let sit for 20 minutes. Drain well and let dry completely. In a medium bowl, combine 1 ½ cups room temperature paprikash, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 2 tablespoons mayonnaise. Mix well. Add the cabbage and ¼ cup chopped cilantro. Toss to coat.
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