CHICKEN PAPRIKASH RECIPE
Hungarian Paprikas - Csirke Paprika
Chicken with Paprika.
Serve plain, over rice, small dumplings,
mashed potatoes or spooned into
a pre-baked pie shell.
Chicken paprika Ingredients
4 pound chicken, skinned
1 onion, chopped
½ cup, cut-up slices (green or red) bell pepper
1/3 teaspoon garlic powder
2 tablespoon butter
1/2 pint sour cream - (omit if you have problems with dairy products.)
4 tablespoon sweet Hungarian paprika
One can (14 ½ oz.) chicken broth plus enough water to bring the level 3/4 of the way up on sides of chicken.
3 chicken bouillon cube
Small pinch of sharp cayenne pepper or 1 teaspoon black pepper
Flour; enough to thicken the sauce.
Chicken paprika Instructions
In a large deep fry pan or deep cooking pot, lightly brown the onion with butter on medium heat until soft, add the sweet paprika , dash of cayenne pepper, bell pepper, chicken broth, bouillon cubes, garlic powder, skinless cut up chicken and the water, cover and stew slowly until chicken is well done, turn chicken pieces over now and then while cooking. Stir occasionally and keep adding small amounts of water as needed to maintain level. When cooked, remove Chicken and keep warm. Use a cup to mix 4-5 tablespoon flour with enough water to make a thin paste and pour it into to the main pot, raise heat to high and stir constantly, bring to a boil until gravy thickens.
Lastly! Reduce heat, fold in optional sour cream, do not boil, just stir lightly and simmer slowly until it blends in with the sauce. Taste and add salt if needed. Return cooked chicken to pan and simmer a few minutes before serving. Serve with dumplings, see dumpling recipe
Yields: 6 servings
Complete your Chicken Paprika meal with a side of Cole Slaw, sliced French or Italian bread and Ice Tea.
Recipehut Chicken Paprika | Hungarian Chicken Paprikas | Paprikash | Csirka paprika
