Chicken Paprika
Chicken Paprika
It is a conventional Hungarian chicken dish with a rich spicy sauce. It is especially good when made with Hungarian paprika and served rice with steamed Jasmine.
Ingredients
8 — 10 Pieces Chicken (Use a whole chicken cut up, or select pieces that you prefer, approximately 4 to 4 1/2 Lbs. Thighs are excellent for
this recipe. If you use chicken breast halves, cut them in half again so pieces are all about the same size)
4 Tblsp Butter
1 Tblsp Olive oil
2 Medium Onions, sliced very thinly
large
¼ Cup Sweet paprika (Hungarian, if possible)
2 Tblsp Garlic, minced
1 Whole Bay leaf
½ Tsp Salt
½ Tsp Black pepper
1 ½ Cups Water
1 Cup Sour cream
Several Drops Fresh lemon juice
¼ Cup Sweet paprika (Hungarian, if possible)
2 Tblsp Garlic, minced
1 Whole Bay leaf
½ Tsp Salt
½ Tsp Black pepper
1 ½ Cups Water
1 Cup Sour cream
Several Drops Fresh lemon juice
Procedure
- Heat Butter and oil in wide heavy skillet over medium-high heat. (Use a high-sided skillet, if you have one.)
- Season each piece of chicken generously with salt and pepper and place in the hot oil - do not crowd the chicken, it is better to cook in batches (4
or 5 pieces at a time).
- Cook (turning once) until golden brown ~ 5 minutes per side – (boneless, skinless breast pieces should only be cooked 2 minutes on each side).
- Remove chicken from pan - place on a warm plate.
- Cook the remaining chicken, adding additional oil to the pan if necessary.
- Remove 2nd batch of browned chicken to the plate.
- Reduce the heat slightly and add the onions.
- Cook and stir the onions until are soft and lightly colored ~ 10 minutes.
- Add paprika, garlic, bay leaf, salt, pepper, and water.
- Bring mixture to a boil, stirring constantly.
- Return the chicken to the pan with any juices that have accumulated on the plate.
- Reduce the heat until the sauce is barely bubbling - cover and cook until chicken is tender– about 30 minutes. Turn the chicken at least once while
cooking.
- Remove pan from the heat - Place the chicken on a warm platter and cover well to keep warm.
- Remove the bay leaf from the sauce and let sauce stand for a few minutes to allow the fat to rise to the surface.
- Skim off the fat with a spoon and discard.
- Whisk in the sour cream.
- Return to stove top on high heat, bring to a low boil and cook until sauce is thickened, stirring continuously. (Use a heaping T. of cornstarch mixed
with a little water to thicken, if needed.)
- Season with salt and pepper to taste.
- Add several drops of fresh lemon juice.
- Pour over chicken and serve.
- Delicious with steamed rice and fresh green beans and/or a crispy green salad.
- Heat Butter and oil in wide heavy skillet over medium-high heat. (Use a high-sided skillet, if you have one.)
- Season each piece of chicken generously with salt and pepper and place in the hot oil - do not crowd the chicken, it is better to cook in batches (4
or 5 pieces at a time).
- Cook (turning once) until golden brown ~ 5 minutes per side – (boneless, skinless breast pieces should only be cooked 2 minutes on each side).
- Remove chicken from pan - place on a warm plate.
- Cook the remaining chicken, adding additional oil to the pan if necessary.
- Remove 2nd batch of browned chicken to the plate.
- Reduce the heat slightly and add the onions.
- Cook and stir the onions until are soft and lightly colored ~ 10 minutes.
- Add paprika, garlic, bay leaf, salt, pepper, and water.
- Bring mixture to a boil, stirring constantly.
- Return the chicken to the pan with any juices that have accumulated on the plate.
- Reduce the heat until the sauce is barely bubbling - cover and cook until chicken is tender– about 30 minutes. Turn the chicken at least once while
cooking.
- Remove pan from the heat - Place the chicken on a warm platter and cover well to keep warm.
- Remove the bay leaf from the sauce and let sauce stand for a few minutes to allow the fat to rise to the surface.
- Skim off the fat with a spoon and discard.
- Whisk in the sour cream.
- Return to stove top on high heat, bring to a low boil and cook until sauce is thickened, stirring continuously. (Use a heaping T. of cornstarch mixed
with a little water to thicken, if needed.)
- Season with salt and pepper to taste.
- Add several drops of fresh lemon juice.
- Pour over chicken and serve.
- Delicious with steamed rice and fresh green beans and/or a crispy green salad.
Servings: 4 to 6 depending on size of appetites.
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