Chicken Paprikash (Hungarian Style I Think)
photo by Crafty Lady 13
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
12 chicken pieces
- Serves:
- 10
ingredients
- 6 chicken drumsticks
- 6 chicken thighs (or large breasts with bones in them)
- water
- 2 onions
- 5 chicken bouillon cubes
- 1 cup paprika (divided)
- 3 lbs sour cream
- salt
- pepper
- vegetable oil
directions
- Dice the two onions (It doesnt have to be perfect, just so theyre small).
- Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
- In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
- When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
- Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
- Add more paprika to the water until its an orangish color.
- Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
- Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
- Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
- Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!
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Reviews
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Wish I could give this 10 stars. This recipe is very similar to the way my mom and grandmother made. Ahh, those wonderful memories of those days when we all sat around the dinning room table enjoying this wonderful meal. (I also made my own haluski dumpings to serve with this). Thanks so much for sharing thisd, Melcat!!!
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This was the first time I had ever had Chicken Paprikash. The recipe was easy to make, and the chicken was tender and moist. I didn't know if I was suppose to do something with the onions after moving the chicken from the skillet to the pot of boiling chicken broth. The flavor was good but a little on the bland side. Maybe I should have added more paprika. I served this over wide egg noodles. Made for PAC Fall 2009.
RECIPE SUBMITTED BY
I am a 15 year old chef who looovvvess to cook and bake just about anything. (My mom yells at me because I cook and bake when I get bored and let me tell you that happens a lot! She loves eating my food though lol) I really like trying new things and my family seems to enjoy trying new recipes too. Since I make dinner every night, I get the freedom to cook whatever I want and it turns out pretty well most of the time. I found this website a few months ago and since then ive been hooked! I love coming on here to see how creative people are and trying all of their recipes. When I make recipes however, I don't follow them to a tee, if I think it needs more seasoning then I add whatever spices I have on hand and that seems to work pretty well. I have recently become a pescatarian so even if I don't eat the meat dishes that I make my family will and then I can review a recipe from there. I guess I just love food and cooking in general so this is definitely my favorite website :)
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