Who has a great recipe for chicken paprikash?

Hungarian Chicken Paprikas


The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.


1/2 cup flour


3 tablespoons Hungarian paprika (preferably Szeged)


salt


pepper


chicken pieces (breasts, legs, or thighs, with bones)


3 tablespoons vegetable oil


1 cup chopped onions


1/8 teaspoon ground red pepper (cayenne)


2 cups chicken broth


1 cup sour cream





4 servings





1 hour 5 minutes 5 mins prep





Combine flour, 2 tbsp paprika, salt and pepper.


Dredge chicken pieces in flour mixture.


Reserve left over flour.


Add oil to large dutch oven.


Heat oil over medium high heat.


Add chicken and brown on both sides, about 10 mins.


Remove chicken from pot.


Add little oil to pot (if bottom appears to be too dry).


Add onion, red pepper, 1 tbsp paprika, and salt.


Saute until onion is tender, about 2 mins.


Return chicken to pot, and add enough chicken broth to cover.


Bring to boil, reduce heat, cover, and simmer about 30 to 45 mins.


until chicken is done.


Remove from heat and let paprikas cool down.


combine reserved flour and 1/2 cup sour cream.


Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.


Add mixture to pot, stirring constantly.


Simmer 5 mins.


Let cool down again and add remaining sour cream, stirring constantly.


Sauce should be a very pale orange color (almost white).


Cook about 1 minute until heated.


Serve over homemade hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.Who has a great recipe for chicken paprikash?
Martha Stewart, of course. But, your account will be billed $ 29.95 monthly to subscribe to her cooking-recipes


on line course.Who has a great recipe for chicken paprikash?
Chicken Paprikash





Ingredients





(6 servings)





2 tb Butter, sweet


1 Onion, large; chopped


3 tb Paprika


3 tb Oil


1 Chicken, 4 lb


1 Pepper, green bell


1 Pepper, red bell


4 Tomato, large


Salt; to taste


Pepper; to taste


1/4 ts Marjoram


1 c Chicken stock


2 tb Sour cream


3 tb Cream, heavy


1 tb Parsley, fresh








Instructions





Approx. Cook Time: 1:00 Melt the butter in a large Dutch oven over medium-low heat. Add the onion and saute茅, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.


Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.