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.



Labels:

Comments

Post a Comment

Popular posts from this blog

Cabbage Patch Stew

Ingredients 1 lb. hamburger 1 cup onions, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 1½ cups coarsely chopped cabbage 2 cans diced or stewed tomatoes, undrained 1 can pinto or kidney beans, rinsed and drained 1 cup water or beef broth, plus more as needed 1 tsp. salt ¼ tsp. pepper 1-2 tsp. chili powder   Method In a large pot, brown the hamburger; drain off fat. Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender. Add more broth or water as needed so the stew doesn’t dry out. Serve in bowls topped with shredded cheddar cheese and sour cream if desired.
Post a Comment
Read more

Goulash

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2  c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.
Post a Comment
Read more