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In case you have just a few campers and are looking for some very easy camp cooking, try the simple and fast technique of tin can cooking. All you will need is a fresh tin can – a 1 gallon size can works well. Your source of warmth can be a small campfire, or when wood burning is prohibited, a little buddy burner will work nicely, which may be found at sporting good stores or online. Place your meal from the tin could and just warm the contents of your own can over a fire. This technique works great for sauces, beans and tuna fish.
A more time-consuming pub cooking technique that also produces tasty food is pit cooking. Pit cooking is very good for items which can be wrapped in aluminum foil to be cooked. It is also a great camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals which are buried in the ground. As the rocks cool off, their emitted heat cooks the meals. To pit cookfirst dig a hole that is approximately three times larger than your own cookware. Line the pit with stones and construct a fire in the center. Once the fire has burnt rapidly for approximately one hourpush the warm coals and stone into the center. Twist your wrapped food or covered skillets on top of the rocks and coals and put more on top. After a number of hours, you will have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to chicken pörkölt (hungarian paprika stew) recipe. To make chicken pörkölt (hungarian paprika stew) you need 10 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Chicken Pörkölt (Hungarian paprika stew):
- Get 1/2 kg boneless skin on chicken thighs
- Use 2 tbsp pork lard or 4 slices bacon, chopped fine
- Take 1 medium onion, chopped
- Use 2 cloves garlic, minced
- Provide 3 tbsp Hungarian paprika
- Use 4 sun-dried tomatoes or ½ can (400 g) tomatoes, chopped
- Provide 1 tsp garlic salt
- Prepare 1 tsp freshly ground black pepper
- Provide 1/2 tsp caraway seed
- Provide Water
Instructions to make Chicken Pörkölt (Hungarian paprika stew):
- In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts.
- Add the onions and sauté until transparent, about five minutes.
- Add garlic and sauté for two more minutes.
- Add chicken and sauté for two more minutes, until most but not all of the pink is gone.
- Stir in paprika and remove from heat, important because paprika turns bitter when fried.
- Add salt, pepper, caraway seeds and tomatoes. Add enough water to the saucepan to just about half the depth of the meat or just a bit more. Do not cover completely with water.
- Bring to a boil, cover, and reduce heat to medium low. Let simmer like this for around an hour. If at the end of this process the sauce is still too thin let it simmer uncovered for a bit longer.
- Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired.
If you've been following my blog you'll also know that I recently used it in my Hungarian Mushroom Soup, Pörkölt, and Hungarian Goulash too. Pörkölt (Peur-keult) is Hungarian for beef stew and is a popular Hungarian recipe made by braising meat and simmering it with onions in a tomato based sauce. It's served warm, over noodles and it's absolutely delicious. My brother lived in Hungary for some time and came home with a new found love of Hungarian food. Remove chicken and place on a plate.
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