Name: Hungarian Chicken Paprikash
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each -; 2 teaspoons kosher salt -; 1 teaspoon pepper -; 2 tablespoons peanut oil or canola oil -; 2 medium onions, halved and sliced -; 2 large garlic cloves, chopped -; 3 tablespoons all-purpose flour -; 1 tablespoon sweet Hungarian paprika -; 2 cups hot chicken broth or water -; 1 cup sour cream -; Optional: Minced fresh parsley and additional sweet Hungarian paprika -; Hot cooked noodles or mashed potatoes -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hungarian Chicken Paprikash

1. 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each -

2. 2 teaspoons kosher salt -

3. 1 teaspoon pepper -

4. 2 tablespoons peanut oil or canola oil -

5. 2 medium onions, halved and sliced -

6. 2 large garlic cloves, chopped -

7. 3 tablespoons all-purpose flour -

8. 1 tablespoon sweet Hungarian paprika -

9. 2 cups hot chicken broth or water -

10. 1 cup sour cream -

11. Optional: Minced fresh parsley and additional sweet Hungarian paprika -

12. Hot cooked noodles or mashed potatoes -

How to cook deliciously - Hungarian Chicken Paprikash

1. Stage

Season the chicken with kosher salt and pepper. Heat peanut oil over medium-high heat in a Dutch oven. Brown the chicken in batches, removing with a slotted spoon when the pieces are browned al over. Drain the oil and keep the chicken warm.

2. Stage

Reduce the heat to medium-low. Cook the onions in that same Dutch oven, stirring to loosen the browned bits from the pan. Cook until the onions begin to soften — about six to eight minutes. Add the garlic and cook for one more minute.

3. Stage

Stir in the flour and paprika and reduce the heat to low. Cook until the paprika is fragrant, three to five minutes. Add in the chicken broth, stirring constantly until the mixture has become smooth. This should take six to eight minutes. Return the chicken to the pan and cover. Let it simmer until the chicken reads 170°F on the meat thermometer. This should take about 30 minutes.

4. Stage

Remove the chicken to a serving platter and then skim the fat out of the sauce. Stir in the sour cream and heat it up until the sauce is warmed, for three to five minutes. (Do not allow it to come to a boil!) If desired, sprinkle the sauce with parsley and additional paprika. Serve the chicken with the sauce over hot cooked noodles or mashed potatoes.