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Paprika Hendl (recipe from Bram Stoker's Dracula) Recipe

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This recipe for Paprika Hendl (recipe from Bram Stoker's Dracula) is from NuVanna 400, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 1/2 pounds chicken breasts cut into cubes
1 Tablespoon oil
2 Tablespoons butter
2 sliced onions
3 heaping Tablespoons Hungarian sweet paprika
2 Tablespoons flour
1 cup sour cream
salt and pepper to taste
1 cup chicken stock
1 cup water

Heat oil and brown the chicken, remove chicken to another plate. In the same pot, add onions, paprika, flour, butter, salt and pepper. Stir together until onions are softened and there are very few lumps. Add water and chicken stock, then chicken. Bring to a boil, then let simmer for 20-30 minutes or until chicken is cooked through. Take pot from heat. Stir in sour cream.

Cooks note: Hungarian paprika (not your typical North American variety) makes a big impact on flavor. Legs and thighs work just as well.




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