Chicken Paprikas
Chicken Paprikas is an moderately easy dinner. Made with 2 to 3 lb. chicken parts, skin removed, 2 c. onions, coarsely chopped, 2 tbsp. butter, 3 tbsp. hungarian sweet paprika and 2 c. chicken stock, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
In a Dutch oven over low heat, cook onions in butter until soft but not brown.
Add paprika and rub into onions with wooden spoon. Add chicken, meaty side down, and stock.
Bring to a boil, then cover and gently simmer for 1 1/2 to 2 hours.
Chicken should be very tender and onions mushy.
Remove chicken to a platter and debone.
Cut larger pieces into serving chunks, if you wish.
Add 2 tablespoons of cooking liquid to cornstarch and mix well.
Add this mixture to liquid in pot.
Bring to a boil and stir until thickened.
Reduce heat and stir in sour cream, heating just to simmer point.
Add chicken, cover and simmer a few minutes until heated through.
Holds well at low heat.
π· Perfect Pairings
Complete your meal with these
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