Chicken Paprikash

Brent Bowser's Note:

A Traditional Hungarian or German dish, depending on how you accompany it. Very Filling.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 4.0 bowls

• 1 whole chicken (cut into pieces)
• 1 medium onion (sliced)
• 2 tablespoons paprika
• 4 tablespoons butter
• 1 can chicken broth
• 4 tablespoons sour cream
• 1/2 cup flour (optional)

Directions:

1. Melt Butter in a large pot or dutch oven.
2. Stir in Paprika to butter.
3. Sautee the onions in the paprika butter solution, then temporarily remove them.
4. It may be necessary to add an additional Tablespoon of butter to the solution.
5. Brown the chicken in the butter.
6. Add the chicken broth, re-add the onions and simmer for one hour, covered.
7. After the solution is fully cooked, add in the sour cream.
8. You may also add in the flour to thicken the gravy.
9. This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
10. This meal is exceptionally filling with the Spaetzels.

Reviews

[Tarynne]

This is excellent. A new family favorite. Only changes I made was using all chicken breasts and I made a slurry with 1/4 cup of flour and added to sauce before adding sour cream. I served over wide egg noodles.

[Chef #880889]

This is very close to my mother/grandmother's version (they are hungarian). One little ammendment that my grandmother made was to add 2 T of ketchup --adds a little something. Thanks for posting!

[Chef #969199]

Im hungarian. this recipe is not the traditional hungarian food. with butter you're not getting the same taste. Originally the sour cream is not on it. you put the sour cream on when you serve it, or if you like it with it. this isn't the hungarian chicken paprikas.