Chicken Paprikash?

Question

Whats your fav recipie for this wonderful dish?

Answer 1

http://www.paprikash.com/

Answer 2

Hungarian Paprikash

1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 Tbsp butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 Tbsp sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 Tbsp sour cream



1 Preheat oven to 450°F. Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture underneath the skin on the breasts and thighs.

2 In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife. Note that breasts cook faster than the thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer.


3 Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.

Serves 4.

Answer 3

In a 12 " skillet, brown one 2 1/2 lb to 3 lb broiler-fryer chicken, cut up, in 2 T. hot cooking oil on all sides. Season with salt and pepper. Remove from skillet and set aside. Add 1 cup chopped onion to skillet; cook until tender but not to brown. Stir in 1 T. paprika. Return chicken to skillet, turning once to coat with paprika-onion mixture. Add 1/4 c. dry white wine and 1/4 c condensed chicken broth. Bring to boiling. Reduce heat; cover and simmer 30 to 35 minutes or till chicken is tender. Remove chicken to a serving platter; keep warm. Boil skillet drippings about 2 min or till reduced to 1/2 c liquid. Stir drippings into 1/2 c dairy sour cream; return all to skillet. Heat through but do not boil. Pour sauce over chicken pieces. Serve over hot cooked noodles. Sprinkle with additional paprika and garnish with snipped parsley. Makes 6 servings

Answer 4

Cut up one chicken (or just the breasts and thighs) and cut up an onion, sauteed in butter till golden.If using fresh mush, also saute at this time.
Add 1 can of chicken broth, cover and cook until tender. Add heaping Tbs of paprika,some salt, pepper, then sour cream and a cornstarch and water/broth mix to thicken it all up at the end. Serve over spaetel or noodles.

Answer 5

INGREDIENTS:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

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DIRECTIONS:
Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.