Chicken Paprikash Recipe

From Dorothy McNett's Recipe Book.

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Chicken Paprikash

From Dorothy McNett's recipes at There are so many recipes available for Chicken Paprika, some using tomato sauce and cheese, etc. This is one of my favorites with the flavor of the Hungarian paprika coming through. If desired, you can use the popular Smoked Paprika. Make some homemade noodles for serving.

2-3 chicken legs and thighs, skinless
1/4 teaspoon sea salt
freshly ground pepper
1/4 cup unsalted butter
2 large onions, thinly sliced
2 1/2 tablespoons Hungarian paprika
1/4 teaspoon hot paprika (or cayenne)
1 1/4 cups chicken broth
1/2 - 3/4 cup sour cream

Remove the skin (if desired) from the chicken pieces. Place on a plate and sprinkle with salt and pepper. Heat a large saute or fry pan, adding the butter to melt and to get hot but not smoking hot. Add the chicken pieces and cook about 4 minutes until nicely browned on that side, and then carefully turn and cook about 2-3 minutes on the second side. Remove to the plate and set aside. Add the sliced onions to the pan. Cook and stir, bringing up any browned bits from the bottom of the pan, for 5-6 minutes or until nicely browned. Stir in the paprikas and the broth. Cook and stir to blend well. Add the chicken pieces on top of the onions. Loosely cover the pan and cook on low heat for about 20-25 minutes or until the chicken is done. If the chicken is boneless, it will take about 20 minutes but with bone-in it may take 25 -30 minutes. Remove the chicken to a platter and continue to cook the sauce to reduce it a bit if necessary. Whisk in the sour cream but do not let it boil once the cream has been added. If desired, cut the chicken into smaller pieces or leave them they way they are. Add them to the sauce. Serve with cooked noodles, etc.

Recipe created 2014-03-18.

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