Hungarian Chicken Paprikash

"Originally found in the April May 2007 issue of Taste of Home magazine and adapted slightly, replacing the margarine with olive oil, replacing the bone-in chicken parts with boneless skinless chicken breasts (or boneless skinless chicken thighs) and replacing full fat sour cream with light/reduced fat sour cream...Now placed here for safekeeping!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
9
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°F.
  • In a large skillet, saute onion in the oil until tender.
  • Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
  • Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
  • Cover and bake in preheated oven for 1½ hours or until juices run clear.
  • Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
  • To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
  • Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
  • Reduce heat to low and simmer, stirring until thickened.
  • Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I used the butter as called for in the original recipe and used minced onion (my husband won't eat onions any other way). I also had to add more cornstarch to thicken my sauce but what a delight! I also made the spaetzle dumplings in the same magazine to accompany the chicken. Easy, peasy and very flavorful. This is a definite keeper. Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes