s HUNGARIAN CHICKEN PAPRIKASH **** s |
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Instructions *** 6-16-17 very good, used cooked left over chicken breast and added after the 10 minute cooking period, served over spaetzel....you could use chicken thighs Recipe by: SHAELYNUMBER10 "Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings." Ingredients 1 h 30 m 4 servings 604 cals 2 tablespoons bacon grease 1 large onion, chopped 3 cloves garlic, chopped 3/4 teaspoon salt 3/4 teaspoon crushed red pepper flakes 3 tablespoons paprika 4 (8 oz) boneless skinless chicken breasts 1 cup water 1 (14.5 ounce) can diced tomatoes 2 tablespoons all-purpose flour 1 (8 ounce) container sour cream Prep 15 m Cook 1 h 15 m Ready In 1 h 30 m 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 10 minutes, turn chicken over and cook for 5 more, adding more water if necessary. Remove chicken Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly addwhisking constantly simmer until mixture thickens return chicken to pan cook to 165, 3 to 5 minutes serve wiith noodles or rice or spaetzel This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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