K-Jon's Chicken Paprikash

READY IN: 1hr 30mins
Recipe by K-Jon Chef

This is one of my families favorite dishes. We serve it with spaetzle. One important note on paprika - it is absolutely necessary that you use good, sweet Hungarian paprika for this. You use a lot of it and the quality of the paprika is essential to the end result - you cannot use any old McCormick’s stuff and expect this to taste good. Go outside and discover your closest Eastern European grocer.

Top Review by chopinlover

I made this recipe, but only difference is that at step #5, I put it all in a large roasting pan and popped into the oven for about 45 mins, then pulled out and finished it. I don't have a pan big enough to do it on the stovetop from start to finish. I also add some garlic. Chef Jon is correct-get out and find your nearest Euro grocery store for good paprika. I found mine at a German/Hungarian store in central Phoenix.

Ingredients Nutrition

Directions

  1. 1.) Heat Butter, add 2 tablespoon paprika and onion, mix well, 10 minutes.
  2. 2.) Remove set aside.
  3. 3.) Add 2 tablespoons paprika to flour and mix well.
  4. 4.) add chicken and dredge in flour, add to hot pan and brown, might need oil.
  5. 5.) add onion mixture and chicken stock, simmer covered for 45 minutes.
  6. 6.) remove chicken and skim excess oil off top.
  7. 7.) add 2 tablespoons of flour and 1 tablespoon paprika to sour cream and blend well.
  8. 8.) add to sauce and mix well. simmer 5 minutes more.
  9. 9.) serve with spaetzle.

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