Chicken Paprikash
A scaled-up institutional Hungarian paprikash stewing 50 pounds of pulled chicken with onions, celery, and 2 1/2 cups of paprika before finishing with sour cream. Cafeteria-line chicken at its richest.
👨🍳 Instructions
Heat margarine in a 5-gallon pot.
Add onion and celery; sauté until lightly browned (about 5 minutes).
Stir in paprika; add chicken, salt, pepper and garlic powder.
Stir in water and chicken base.
Cover and simmer until heated through, about 30 minutes.
Put in steam table pans, two 12 x 20 x 6 x 1 and one 12 x 9 x 6. Add sour cream to each pan.
Stir gently and put in oven at 250° until serving time.
Ladle over parsley noodles.
Do not overcook.
Meat will become stringy.
Makes 250 servings.
🍷 Perfect Pairings
Complete your meal with these
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