Ah, we are reaching the peak of summer. Festivals, picnics, parades and carnivals are at their heights. The time of handheld greasy food is upon us! Saucy, meaty and starchy; my pulled paprika chicken sandwiches are perfect for your backyard BBQ.
I’ve made a previous post for a more traditional Csirke Paprikas. This recipe has some changes. While more modern, this pulled paprika chicken still carries traditional flavor.
This crock pot meal is perfect for the busy family. For the more experienced bread baker- the potato bread buns are prime choice for soaking up peppery, tomatoey chicken juice. If you feel uncomfortable tackling my bread recipe, you’re welcome to use store-bought bread. If you can’t find potato bread, look for something with a dense texture.
Potato Bread Buns
for approx. twelve buns
Water- 2 ½ cups, temper
Active Dry Yeast- 4 tsp.
Bread Flour- 6 cups
Instant Mashed Potato Mix- 1 cup, dry
Dehydrated Non-fat Milk- 3 TB
Sugar- 3 TB
Salt- 3 tsp
Butter- 3 TB
You will also need
Mixer with paddle and dough hook attachments or large bowl
Kitchen scissors or bread scoring knife
- Combine the water and active dry yeast. Sprinkle a small pinch of sugar over the yeast, and gently stir together. Set aside.
- Combine all dry ingredients in a mixer or a bowl. Mix together briefly.
- Cut the butter into small pieces and mix into the dry ingredients. If not using a mixer, use your hands to mix.
- With the mixer on a low setting, pour the yeast water in a steady stream. Mix until just combined, then use a dough hook to complete the mixing. If using your hands, make a well in the center of the bowl, then mix with one hand while pouring the yeast water in with the other. Knead until fully combined. A completed dough will have a smooth surface and a springy texture. It should not stick to your fingers.
- Spray a new bowl with pan spray, place the dough inside, and spray once over the top. Wrap the top of the bowl with plastic, and set it in a warm place. I always set my dough on top of a stove with the oven set at 200 degrees. Allow the dough to double in size. This can take up to 2-3 hours.
- Keep the oven at 200 degrees. Fill a shallow dish with 2 inches of water, and place on a low rack in the oven. The heat will create a steamy environment to proof the dough.
- Remove the plastic covering the dough, and punch it down 2-3 times. Scale the potato rolls at 4 ounces, and place on a tray that’s been sprayed with pan spray. Cover all the rolls with a linen towel. A clean dish towel works well.
- Turn off the oven. Quickly place the tray of rolls on a rack over the steamed water, and close the oven. Allow the rolls to proof for about 20 minutes.
- Remove the rolls and water from the oven. Preheat the oven to 350 degrees. Use a pair of kitchen scissors or a bread scoring knife to cut an “X” on the top of each roll.
- Mix a single egg in a bowl until it is a uniform consistency, then lightly brush the egg wash over each roll. Be careful not to fill the cut in the top of the rolls.
- Bake the rolls at 350 degrees for 30-40 minutes. The finished rolls will be lightly browned with a hardened crust. The internal temperature of my rolls were about 190 degrees.
- Allow to cool before enjoying.
Pulled Paprika Chicken
Chicken Breast- 1.5 lbs
Tomato sauce- 16 oz.
Chicken Broth- 3 cups
Salt- ½ TB
Pepper- freshly ground, about 10 grinds
Garlic, fresh- 2 cloves, crushed
Onion Powder- 2 TB
Hungarian Paprika- 4 TB
Crushed Red Pepper- ½ TB
Red Bell Pepper- one whole, seeded and sliced julienne
Serrano Pepper- two whole, seeded and sliced julienne
Roma Tomato- two whole, seeded and roughly chopped
Tomato Paste- 1 six-ounce can
Sour Cream- 2 TB
You will also need
- In a crockpot, combine the tomato sauce and chicken broth. Gently place in the chicken breasts.
- Add all spices over the top of the chicken breasts.
- Pile the red bell pepper, serrano peppers and Roma tomatoes over the mixture.
- Place the lid on the crockpot and allow to cook on high for four hours. Use a spoon to gently press the peppers and tomatoes into the sauce once they’ve softened.
- Cook the chicken for an additional three hours on a low setting.
- Remove the lid and pull the chicken apart into shreds while it’s still stewing in the crockpot. I used two forks to do this.
- Add the tomato paste. Stir everything together thoroughly with a spoon, and do a little taste test. At this point, you can add additional salt and pepper as needed. Perhaps you’d like more peppery flavor from the paprika or more heat from the red pepper.
- Return the lid, and allow the mixture to cook for one additional hour on low. Stir in 2 TB of sour cream at the very end of the cooking.
Slice open a potato roll through the middle, leaving a hinge on one side. Spread a moderate amount of mayonnaise inside the bun. Shovel in some tangy sauerkraut with a fork. Pile in as much pulled paprika chicken as the potato bun will hold. Enjoy.
My recipe for homemade sauerkraut is here.