Chicken Paprikash
Chicken in a paprika-pepper-tomato-onion sauce, Chicken Paprikash is a tasty and unique entrée that’s perfect for dinner or brunch.
Ingredients
- 2 tablespoons butter or oil
- 2 chicken leg quarters large, with the leg and thigh cut apart, or 4 small,
- 2 yellow onions medium, chopped
- 3-4 tablespoons sweet Hungarian Paprika or heaping tablespoons even!
- 2 roma tomatoes chopped
- 1 banana pepper large, chopped (since you probably won’t find Hungarian peppers in the US)
- 1 cup water
- 4 cloves garlic finely minced
- 1 tablespoon Piros Arany pepper paste
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream room temperature (important to avoid lumps; be sure also to use full fat)
- Salt, pepper to taste
Instructions
- If desired, pre-brown the chicken in a couple tablespoons of butter. (This was not done in our class). Remove the chicken but don’t drain the oil.
- Sautee chopped onion in butter or oil until tender. Stir in Paprika.
- Add the chicken (back) to the pan, then add the chopped tomatoes, peppers and water. Stir to mix.
- Stir in the chopped garlic and Piros Arany pepper paste if using. Cover and simmer until the chicken is cooked through and tender, about 40 minutes.
- Mix flour into sour cream then stir into the sauce. Stir briefly over heat to thicken.
- Serve over nokedli (spaetzles) or thick egg noodles.
Nutrition
Calories: 653kcalCarbohydrates: 29gProtein: 29gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 206mgSodium: 241mgPotassium: 963mgFiber: 7gSugar: 10gVitamin A: 6529IUVitamin C: 23mgCalcium: 145mgIron: 4mg
Tried this recipe?Let us know how it was!