Chicken Paprikash is a simple, easy stew of Hungarian origin and is very popular in Germany. It is typically served over soft egg noodles like German spaetzle (spätzle) / or Hungarian Nokedli. Instead, I served it with a side of sautéed bell peppers and onions, for a lighter meal. It took about an hour and a half to prepare.
I found this version, which serves 4, on food.com (http://www.food.com/recipe/chicken-paprikash-23169).
Ingredients
- 1 whole chicken cut into pieces. (I used two large chicken breasts, and cut them into bite-sized pieces.)
- 1 medium onion, sliced
- 2 tablespoons paprika (some recipes call for a specific type of paprika)
- 4 tablespoons butter (I ended up using six - see below)
- 1 can chicken broth (A typical can has about 15 oz.)
- 4 tablespoons sour cream
- 1/2 cup flour (optional - to thicken the gravy)
Directions
1. Melt the 4 tablespoons of butter in a large pot or dutch oven, and stir in the paprika.
2. Sauté the onions in the paprika-butter solution. When the onions are soft, remove them and set them aside.
3. It may be necessary to add an additional tablespoon of butter to the solution (if too much of the butter has been used up in sautéing. I added 2 tablespoons because the bottom of the pot looked too dry. I think one tablespoon would have sufficed.)
4. Add the chicken and brown on all sides in the butter-paprika mix.
5. Add the chicken broth, and add the onions back into the pot. Simmer covered for 1 hour.
6. After the mix is fully cooked, add the sour cream.
7. If thicker gravy is desired, stir in the flour. It will quickly thicken the gravy.
8. If desired, serve over German or Hungarian noodles.
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