"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Paprika Chicken Recipe

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This recipe for Paprika Chicken, by , is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachelle King


1 broiler/fryer chicken (3 1/2 to 4 lbs), cut up
1 Tbsp cooking oil
1 Tbsp butter or margarine
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 Tbsp all-purpose flour
1 can (14-1/2 oz) chicken broth
1 Tbsp tomato paste
1 Tbsp paprika
1 to 1 1/2 tsp salt
1/2 tsp pepper
Hot cooked noodles
1/4 cup sour cream

In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 Tbsp drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

Personal Notes:
Personal Notes:
Makes 4-6 servings




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