Field Notes

Paprikash Leftovers

 On Monday we shared our favorite recipe for chicken paprikash, the classic Hungarian stewed chicken in paprika sauce. And while we rarely have a problem finishing every last bite, any leftovers are excellent for reinventing into new delicious options. Here are some of our favorite ways to repurpose this recipe.

  • Twice Baked Potatoes, Paprikash Style: Bake 2 potatoes in the oven until they are fork tender. Cut a slit lengthwise across the top of each potato and use a spoon to scoop out the potato flesh. Place in a bowl and mix with 1 cup room temperature paprikash, 2 tablespoons dill, and 1 teaspoon salt. Stuff each potato skin with the filling, mounding it at the top. Sprinkle with grated Parmigiano, if you like, then place the potatoes under the broiler for 2 to 3 minutes until the potatoes are golden on top.
  • Paprikash Sandwich: Build on Jewish rye with leftover paprikash, havarti cheese, and dill pickles. Toast in a panini press or in a skillet until the cheese is melted and the bread is golden-brown.
  • Paprikash Slaw: Slice 2 cups red cabbage on a mandolin. Place in a bowl with 1 tablespoon salt and 3 cups ice water and let sit for 20 minutes. Drain well and let dry completely. In a medium bowl, combine 1 ½ cups room temperature paprikash, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 2 tablespoons mayonnaise. Mix well. Add the cabbage and ¼ cup chopped cilantro. Toss to coat.