Chicken Paprikash
2 - 2 1/2lbs of meaty chicken pieces(breasts, thighs and drumsticks)
1 Tbsp cooking oil
salt
pepper
1 cup chopped onion
3 - 4 tsp paprika
1 cup chicken broth
1 8 oz carton dairy sour cream
2 Tbsp all purpose flour
3 cups hot noodles or rice
Skin chicken, rinse and pat dry. Cook chicken in hot oil about 15 minutes until lightly browned evenly.
Sprinkle with salt and pepper. Remove from skillet and set aside.
Add onion and paprika to skillet; cook until onion is tender. Return chicken to skiillet, turning pieces
to coat with paprika mixture. Add broth; Bring to boiling; reduce heat. Cover and simmer for 35
- 40 minutes until chicken is tender and no longer pink. Transfer chicken to a serving platter; keep
warm.
For sauce; skim fat from pan juices, Measure 1 1/2 cups juices, adding water if needed. In a mixing
bowl stir together sour cream and flour; gradually stir into the pan juices, Pour into skillet and cook
and stir until bubbly and thickened.
Spoon some of the sauce over chicken; pass remaining sauce around. Serve with hot cooked noodles
or rice!
Cooks Note: I used boneless chicken thighs for the meat and olive oil for the oil
Submitted by HeatherV
Poultry Dishes
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