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Hungarian Chicken Paprikash Recipe

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This recipe for Hungarian Chicken Paprikash is from The Azle Athletic Training Cookbook Project, 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:  
1/2 c. flour
3 tbsp. Hungarian paprika (preferably Szeged)
Salt
Pepper
Chicken piece (breast, legs, or thighs. with bones)
3 tbsp. vegetable oil
1/8 tsp ground red pepper (cayenne)
1 c. chopped onion
2 c. chicken broth
1 c. sour cream
Directions:
Directions:
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 minutes.
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 minutes.
Return chicken to pot, and add enough chicken broth to cover.
Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
Remove from heat and let paprikash cool down.
Combine reserved flour and 1/2 c. sour cream.
Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
Simmer 5 minutes.
Let cool down again and add remaining sour cream, stirring constantly.
Sauce should be very pale orange color (almost white).
Cook about 1 minute until heated.

 

 

 

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