Chicken Paprikas
From nlo209 17 years ago
- 30 minutes to make
- Serves 4
This recipe was given to me by a co-worker. It is delicious served over cooked noodles.
Ingredients
- 1 3lb frying chicken, cut up shopping list
- salt shopping list
- 2 tbsp. olive oil shopping list
- 2 cup finely chopped onions shopping list
- 1/2 tsp. finely chopped garlic shopping list
- 1 1/2 tbsp. sweet Hungarian paprika shopping list
- 1 cup chicken stock, fresh or canned shopping list
- 2 tbsp. flour shopping list
- 1 1/2 cup sour cream shopping list
How to make it
- Pat the chicken pieces dry with paper towels and salt them generously.
- In a large skillet, heat the oil over high heat and brown chicken in batches until golden brown.
- Pour off the fat, leaving only a thin film. Add the onions and garlic and cook them over medium and heat 8 to 10 minutes, or until lightly colored. Off the heat, stir in the paprika; stir until the onions are well coated.
- Return the skillet to the heat and add the chicken stock. Bring to a boil, stirring in the brown bits from the bottom and sides of the pan.
- Return the chicken to the skillet. Bring the liquid to a boil again, then turn the heat to its lowest point and cover the pan tightly. Simmer the chicken for 20 or 30 minutes, or until the juice from a thigh runs yellow when pierced with a sharp knife. When the chicken is tender, remove it to a platter.
- Skim the surface fat from the skillet. In a mixing bowl, stir the flour into the sour cream with a wire whisk, a then stir the mixture into the simmering juices. Simmer 6 to 8 minutes longer, or until the sauce is thick and smooth, then return the chicken and any juices to the skillet . Baste with the sauce, simmer 3 or 4 minutes to heat through.
People Who Like This Dish 4
- mrspaquet Miami, Fl
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