Taste of Hungary Festival to return to Norridge

NORRIDGE, Ill. (WLS) -- Rich traditions from Hungary are headed to suburban Norridge for the annual Taste of Hungary festival.

The festival doors open on Sept. 12 at Norridge United Church of Christ at 11 a.m.

The Taste of Hungary is sponsored by the Chicago Hungarian Society. It features, unique traditions, music, dancing and mouthwatering food. Among the culinary creations: world renowned Gulyas (the famous Hungarian goulash - a rich meat stew). The goulash will be made this year by the winner of the 2015 Gulyas Festival - the MarhaJo. There's also live sausage stuffing, whole roasted pigs, Langos (deep fried flat bread), elephant ears, and Kurtoskalacs (chimney cake).

The entire event is organized by volunteers. Eni Molnar and Aron Trufan helped out this year. They stopped by the ABC7 Eyewitness News to show how to make the traditional Hungarian dish Csirke paprikas (Chicken paprikash).

Taste of Hungary

Sept. 12, 11 a.m.-10 p.m.

Norridge United Church of Christ, 8260 W. Foster Ave., Norridge Ill. 60706 (intersection of Foster and Cumberland avenues)

Admission/price: $20/adult, which includes three samplings, $5/children between 6-12, which includes one sampling. Under age 6 the festival is free.

RECIPE:

Csirke paprikas (Chicken paprikash)

Ingredients:

640 grams chicken - drumsticks and thighs (3 whole chicken legs cut apart)

1/2 teaspoon salt

1/4 teaspoon black pepper

3-4 tablespoons sunflower oil (or olive oil)

240 grams onion sliced thin (1 large onion)

25 grams paprika spice (about 1/4 cup)

1/2 teaspoon salt

1/2 cup sour cream

1 tablespoon flour, all-purpose

Water

Preparation:

1. Use paper towels to thoroughly dry the chicken. Reducing the moisture content on the surface of the chicken is essential to get it to brown.

2. Sprinkle the chicken evenly with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

3. Heat a heavy-bottomed pot over medium-high heat until hot. Add the oil, swirl to coat the pan, and then add the chicken in a single layer, being careful not to overcrowd the pan. If they don't all fit in your pan, divide the chicken into two batches.

4. Leave the chicken undisturbed until golden brown on one side (5-7 minutes), and then flip them over and brown the other side. Repeat with the rest of the chicken if necessary. Transfer the chicken to a bowl and then add the onions.

5. Once the onions golden, add the paprika and fry, stirring constantly until the paprika is very fragrant (about 30 seconds). Be careful as paprika will scorch easily, which will make it bitter.

6. Add the salt and then return the chicken pieces back to the pot along with any accumulated juices and cover the pan, stirring occasionally especially at the beginning to prevent burning.

7. Bring to a boil, and then cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is fall-off-the-bone tender (about 1 hour).

8. You may add water if there is not enough juice coming from the chickens.

9. While you're waiting for the chicken to cook, measure out the sour cream and flour and then whisk together until there are no lumps of flour.

10. When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm. Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you've added the sour cream. The Paprikas is done when the sauce has thickened.

Optional: you may add tomato and pepper slices to the dish at the same time you add the chickens.