Skip to main content

Paprika Chicken



Ingredients

1 2 1/2–3-lb. chicken, cut into 8 pieces
4 tbsp. vegetable oil
1 large onion, peeled and finely chopped
1 tsp. salt
1 tbsp. paprika
3/4 c. water
1 1/2 c. sour cream
1 tbsp. flour
1 green pepper, cored and cut into rings


Method

1. Wash chicken pieces in cool water and pat dry with paper towel.

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute.
Add onion and cook until transparent. Add chicken pieces to
Dutch oven and cook, turning often, until lightly browned on all sides.


3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and
bring to a boil.


4. Reduce heat and simmer for about 30 minutes, or until chicken is
tender. Add a small amount of water if necessary.


5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water,
and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes.


6. Place chicken in a deep serving dish. Spoon sour cream from pan over
chicken. Garnish with green pepper rings and remaining sour cream.




Comments

Popular posts from this blog

Fettuccine with Peas and Ham

Ingredients 8 tablespoons (1 stick) butter ¾ cup grated Parmesan cheese 1 cup heavy cream, or whole milk 2 cups frozen peas  1/3 pound smoked ham, diced finely 1 package (16 ounces) fettuccine salt and freshly ground black pepper Method Combine the stick of butter less 1 tablespoon, the cheese, and the heavy cream in a food processor and process until smooth. Set aside. Cook the peas as directed on the package. Drain and set aside. Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham, and brown. Set aside. In a large pot, cook the fettuccine according to the package directions. Drain, reserving 1/3 cup of the cooking water. Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in a large bowl and quickly scoop the butter-cheese-cream mixture onto the top of the hot pasta and toss to coat the strands. Then add the peas and diced ham and toss again. Top with freshly ground black pepper. Serve the Fettuccine with Peas and Ham...

Clam Spaghetti

Ingredients 1 lb package spaghetti 2 tbsp olive oil 2 chopped garlic cloves garlic 2 6 ½ oz cans chopped clams 1/2 cup chopped fresh parsley 1/2 cup grated Parmesan cheese parsley for garnish   Preparation  Cook spaghetti as directed on the package until al dente, drain, and set aside.  Heat oil in skillet over medium heat, saute the garlic for 1 minute or until soft; add the clams along with juice.  Cook, stirring often until the liquid has reduced to around ½ cup. In a bowl, toss the cooked spaghetti with the sauteed clams. Chop the parsley.  Garnish the spaghetti with the parsley and Parmesan cheese.