Chicken Paprikash Recipe Sour Cream

Easy Chicken Paprikash Delicious Meets Healthy

WEBFeb 14, 2017 · Add chicken to the skillet and stir everything. Reduce heat to medium low, cover and simmer for about 10 minutes until flavors …

1. In a large skillet, heat oil over medium high heat. Season chicken on both sides with salt, pepper and sweet Hungarian paprika, and add to the skillet. Cook without moving the chicken pieces for about 4 minutes per side and flip them over, and cook for another 3-4 minutes, or until cooked through. When chicken is done, transfer to a plate.
2. In the same skillet, add more olive oil and sliced onion and red bell pepper. Cook for few minutes until vegetables are soft, about 3 minutes. Add garlic and cook for another 30 seconds. Season with salt, pepper and sweet Hungarian paprikato taste, and saute the vegetables for couple of minutes, stirring occasionally.
3. Add chicken stock, sour cream and stir well.
4. Add chicken to the skillet and stir everything. Reduce heat to medium low, cover and simmer for about 10 minutes until flavors blend and sauce thickens. Taste for salt and pepper and add more if needed.

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Authentic Chicken Paprikash The Daring Gourmet

WEBAug 28, 2023 · Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate. In a …

Rating: 5/5(356)
1. Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
2. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
3. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
4. Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

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