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 Anne Dreer  & Rose Vetter

 

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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors
     
 

Oma’s Hendlpaprikasch (Haynd’l-pup-ri-kawsh) – Chicken Stew

by Hermine Abt Linz

Comment:  This is my mother's recipe.  She was born in Keshinci, Yugoslavia (Croatia).  She made it for her family in Milwaukee, Wisconsin; now I cook it for my kids and grandkids in Arkansas.

 

  • 1 chicken cut into pieces

  • 3 tablespoons vegetable or olive oil

  • 3 medium or 2 large onions, diced

  • 1 large tomato, diced

  • 1 large red or yellow bell pepper, diced

  • 1 small hot chili pepper

  • 2 teaspoons salt

  • 1/8 teaspoon black pepper

  • 2 tablespoons mild Paprika

  • 3 to 4 medium potatoes, peeled and cut into wedges

In a soup kettle or Dutch oven sauté onions in hot oil until lightly browned.  Add paprika, tomato, peppers, and spices.  Cook for 1 minute.  Add chicken pieces and place potato wedges on top of chicken.  Add just enough water to cover potatoes.  Bring to a boil, then reduce heat and cook for 45 minutes or until chicken is done.  Serve over home-style noodles or knodel. 

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr]
 
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