**Disclosure: As a World Market Brand Ambassador, I receive promotional items and information to facilitate my posts. As always, all opinions are 100% honest and have not been influenced in any way.***
My husband, Dan, and I were talking about the upcoming awards, and guessing which movies would come out on top. There are so many great ones to choose from! One of our favorites has got to be "The Grand Budapest Hotel".
Here's a brief synopsis:
As the owner of a once-luxurious Alpine hotel relates its history to a visiting writer, he describes his youth as a lobby boy at the Grand Budapest, where he was the protégé of the hotel's concierge, Monsieur Gustave. Gustave runs the five-star establishment with panache and an iron fist, while also offering his services as a lover to the older, wealthy women guests.
This quirky film is full of love, scandal, adventure, and of course, plenty of Old World charm reminiscent of an era gone by. I don't want to give anything away, but check out the trailer below:
I decided it would be fun to prepare for the Academy Awards by having a romantic, at home movie night, complete with an authentic, Hungarian dinner. This also doubles as part of our Valentine's Day celebration, since the timing is absolutely perfect, and I happen to be a pretty cheap date! Dan's not complaining, of course!
In preparation for our movie night, I ordered "The Grand Budapest Hotel" on Blu-Ray, and headed to World Market to entertaining essentials and ingredients for an old family favorite, Chicken Paprikash. This mouthwatering Hungarian dish is simple to make, and will make you feel like you're eating lunch in a small village in the Hungarian countryside.. Really, it's that good. My grandmother makes this to score discounts on home repair services. I'm not even kidding.
This recipe is down-home, comfort food. It requires very basic ingredients, many of which you probably already have in your pantry. All of the specialty spices and ingredients can be found at your local World Market store.
You will need some chicken, of course. I use boneless skinless chicken breasts, just because they're so darn easy to work with. You could, of course, use a whole chicken or mixed pieces, if you'd like.
You will also need some sour cream, Szeged Hungarian Paprika, garlic, salt and pepper, tomato puree, butter, crushed red pepper, an onion, and some green bell peppers. The peppers aren't traditional, but they add a wonderful depth to the dish, so I like to add them. Cooking is supposed to be a creative process, so I like to experiment, putting new twists on old favorites.
Once your chicken is cut into small pieces, just toss it into your pressure cooker. There's no need to brown the chicken, but you can, if you prefer. I skipped it this time. Once the chicken is in the pot, season it with salt, pepper, crushed red pepper, and plenty of that amazing Hungarian Paprika. Yes, folks. You want the real deal for this recipe. Sweet Hungarian Paprika makes all the difference in the world when it comes to flavor. Toss your minced garlic into the pot, too.
Once your butter is melted, add your chopped onion and bell pepper. Soon, your house will start to smell AMAZING....Just warning you ahead of time!
Once the timer goes off, release the pressure. Then add your sour cream and stir it well. If the sauce seems a bit too thin for your liking, simply add a simple slurry of corn starch and water, and it will thicken right up.
You can serve this dish over rice or egg noodles, or you can go really authentic and use German Spaetzle like I did. If you've never had Spaetzle, definitely try it. This egg pasta is amazing, and definitely adds a lot to this dish!
Want to try it yourself? Here's my recipe:
Brandy's Hungarian Chicken Paprikash (Pressure Cooker):
- 1 pound boneless skinless chicken breast, cut into strips
- 2 green bell peppers
- 1 yellow onion
- 1/2 teaspoon crushed red pepper
- 3 tablespoons Szeged Sweet Hungarian Paprika
- Salt and Pepper to taste
- 2 tablespoons butter
- 12 oz container of sour cream
- 2 teaspoons minced garlic
- 1 cup Mutti Tomato Puree
- 12 oz Bechtle Blackforest German Spaetzle
- Prep! Cut your chicken into strips and chop your onion and peppers.
- Add chicken to pressure cooker. Season with salt and pepper, crushed red pepper, and half of the paprika.
- In a frying pan or wok, melt butter. Add onion and peppers to the pan. Sprinkle with a dash of salt and pepper, and add the rest of the paprika. Sautee for about 5 minutes or until the peppers are tender and the onions translucent.
- Add onion and pepper mixture to the pressure cooker.
- Add tomato puree to pressure cooker. Stir all ingredients together so they're well-mixed.
- Set your pressure cooker to HIGH and cook for 15 minutes. No, that is not a typo.
- While the chicken is cooking, prepare Spaetzle according to package directions. Drain and set aside.
- Once the timer goes off, release pressure. Make sure not to open it until ALL pressure is released. Trust me here.
- Add sour cream to the chicken mixture. Stir very well.
- Serve chicken over the Spaetzle. Garnish with fresh parsley, if desired.
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