Hungarian Chicken Paprikash for Elizabeth of Hungary

Today is the feast day of Saint Elizabeth of Hungary. In honor of her feast day I prepared Hungarian Chicken Paprikash. I love to serve this over rice.

Saint Elizabeth of Hungary was born on July 7, 1207. She was born to King Andrew I and Gertrude of Merania.

When she was young her father made a arranged marriage to Ludwig of Thuringia. Elizabeth was sent to Thuringia at the age of four to be acquainted to her in-laws.

when she was six her mother was murdered over a conflict between the Hungarian and German Nobles.

She married Ludwig and they had three children together. Elizabeth lived her life in prayer and service to the poor and Ludwig didn’t mind at all. In 1226 when a disease struck her town, she began helping the poor by giving away all the royal clothes and provisions. Elizabeth had built a hospital and helped over a thousand people a day. Her husband Ludwig died from the disease that befell the town and died a year later.

Elizabeth vowed she would never marry again. She lived a life of chastity. In 1228 when she received her dowry she joined the third order of Saint Francis. She founded a hospital in his honor. She died November 17, 1231 in Marburg Hesse.

After her death, miraculous healing began at her grave site and near the hospital. She is the patron saint of bakers, beggars , brides, charities, homeless people and widowers.

Pope Gregory Canonized her on May 27, 1235.

Ingredients:

4 tablespoons olive oil

3 pounds of chicken thighs

1 teaspoon salt

1/2 teaspoon pepper

1 large onion chopped

1 tablespoon hot paprika

1/4 cup all purpose flour

1 bouillon cube

4 cups water

16 ounces of sour cream

Directions:

In a large skillet heat the olive oil. Place 3 pounds of the chicken in the skillet and sprinkle with salt and pepper. Cook on both sides until they are browned about 10-15 minutes. Add chopped onion, paprika, bouillon cube and flour. Cook for another 2 minutes. Add water and whisk until no lumps are visible. Turn the heat to low and allow the chicken to simmer about 45 minutes. Add sour cream and cook another 5 minutes. Serve with rice.

Peace be with you,

Veronica