Recipe by Doeafemaledear
This is an old family recipe that was given to my great grandmother by a hungarian friend. It has been modified a lot through the years from the original version but from what I can tell they were all good changes. The most noticable differences from other paprikash recipes I've seen is the tomato juice and pimentos. This in one of my 13 year old daughters all time favorite dishes. Hope you enjoy!
Top Review by TasteTester
This was fantastic! It tasted just like the Chicken Paprikash I've had before in restaurants. The sauce was nice and creamy, and so full of flavor. I served it over rice to soak up some of the delicious sauce. The only change I made was to first saute the onions and carmelize them on low heat for about 10 minutes. I then removed the onions, set them aside, and browned the chicken. After that, I added the onions back in and proceeded with the rest of the directions. Thanks so much for sharing your terrific recipe!
- flour, and
- cooking oil, as needed
- 6-8 piece bone in chicken (sliced pork loin can be substituted)
- 652.03 g can tomato juice
- 226.79 g can mushrooms
- 118.29 ml chopped celery
- 177.44 ml chopped onion
- 59.14-118.29 ml pimiento
- 29.58 ml paprika, if desired (or more) (optional)
- salt and pepper, and
- parsley, to taste
- 473.19 ml sour cream
Directions See How It's Made
- Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat.
- *If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
- Serve over cooked egg noodles or rice.