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Chicken Paprikash
This Chicken Paprikash recipe creates a tender chicken entree in an unforgettably rich, flavorful and creamy paprika-infused sauce!
Ingredients:
- 1 whole chicken cut into pieces
- 1 medium onion, chopped
- 1 hungarian yellow pepper, chopped
- 1 celery stalk, chopped
- 1 carrot, sliced
- 1 cup chicken stock
- 1 can tomatoes (optional) or tomato paste (optional)
- 2 Tbs paprika
- 1 Tbs salt
- 1 tsp black pepper
- 2 Tbs butter
- Olive oil
- 1 cup sour cream
- 1 Tbs flour
- 2 mixing bowls
- Large pot/pan with lid
- In a mixing bowl place the chicken and mix with the salt and pepper and a dash of oil
- In a large skillet melt some butter with oil
- When sizzling hot, add all the chicken, skin side down and don’t touch for 2 minutes
- Turn chicken over for 1 minute as you add another pat of butter
- Turn each piece onto any spots not browned and then immediately pull off the stove and put chicken into another bowl
- Add butter and oil to pan and cook onions and pepper with half of the paprika
- Cook slow as to not burn the paprika, about 3 minutes and add the slices of carrot and celery
- Cook for a few minutes and slowly add a bit of the stock and optional tomatoes, then add the chicken back in
- Adjust the amount of stock so that you leave part of the chicken pieces exposed in the pan and bring to a very slow simmer for 1 hour or so, lid half on
- Add flour and a bit of stock together to make a liquid to add to the pan to help thicken the sauce
- Slowly stir in the sour cream
- Homemade dumplings are just egg and enough flour to wear out your arm, then using the tip of a spoon, dab a little speck of batter, one at a time into a boiling pot of salty water, when they float they are done so you will make many batches!
Source:
Authentic Cajun Recipes and Southern Recipes also lagniappe
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