Chicken Paprikash
By boristhechef
1 Picture
Ingredients
- 3 1/2 to 4 pounds chicken parts
- 2 Tablespoons butter or shortening
- 2 cups chopped onions
- 1/4 cup sweet Hungarian paprika
- 2 Tablespoons all purpose flour
- 1.5 cups chicken stock or water
- 1 teaspoon garlic powder
- 1 cup sour cream
- salt & pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Rinse and pat dry the chicken. Season generously with salt & ground black pepper. In a wide heavy skillet heat the butter or shortening over a medium high heat. Add as many pieces of chicken to the skillet as will fit without crowding and cook until
golden brown on both sides, about 5 minutes.
Step 2
Remove the chicken to a plate and if you've got any remaining chicken, brown those in the same manner.
Step 3
Add the onions to the remaining fat in the skillet.
Step 4
Reduce the heat slightly. Cook, stirring often, until the onions just begin to color (about 10 minutes). Sprinkle the paprika and flour over the onions.
Step 5
Cook, stirring continuously, for 3-5 minutes.
Step 6
Add in the chicken stock, and garlic powder. Bring the mixture to a boil, stirring continuously. Return the chicken with all accumulated juices to the pan. Reduce he heat so that the liquid barely bubbles. Cover the pan and cook 20-30 minutes, turning the chicken once.
Step 7
Ladle out 1 cup of the liquid from the pot and add sour cream, whisk to combine.
Step 8
Add mixture back into the pot and stir to combine. Cook over medium heat for an additional 20 minutes to 45 minutes
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