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Chicken Paprikash Recipe

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This recipe for Chicken Paprikash is from The Plavcan / Horvath Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz. (1.5 lbs) boneless skinless chicken breasts
12 oz. sour cream
48 oz. chicken broth
1 onion
3-4 tablespoons Hungarian paprika
2 tablespoon garlic
1 tablespoon salt
1 teaspoon ground black pepper
1/2 teaspoon ginger
2 bay leaves
corn starch (or preferably potato starch, if you have access to a health food store)
olive oil
Directions:
Directions:
Chop up the chicken breasts into small pieces.

Put the chicken and garlic in a pot; saute in olive oil.

Chop up the onion into small pieces.

Put the onions and some chicken broth into the pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.

Stir in the other spices (paprika, salt, black pepper, ginger, bay leaves).

Simmer to let the chicken and onions cook thoroughly.

When the chicken and onions are fully cooked, add the starch as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.

Finally, mix in the sour cream, and it's ready to serve

 

 

 

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