Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Entrees
Chicken Paprikash
This is a rich and delicious dish which requires genuine Hungarian paprika, available both sweet and hot.
0 REVIEWS
Recommended Servings
4
COOKING
REVIEWS
INGREDIENTS
3 ½ pounds to 4 ½ pounds chicken parts
salt and ground black pepper
2T. Butter or oil
3 cups thinly sliced onions
1/4 cup sweet Hungarian paprika
2 Tablespoons all-purpose flour
1 Tablespoon minced garlic
1 large bay leaf
1-1 ½ cups sour cream
a few drops of fresh lemon juice
hot cooked noodles or spaetzle

Instructions
Chicken Paprikash
This rich and delicious dish requires genuine Hungarian paprika, which is available both sweet and hot. Sweet paprika is what you want, though you can add a little hot if you like. Once opened, Hungarian paprika must be stored tightly closed in the refrigerator, or, even better, store in the freezer to maintain freshness.
4 servings
Ingredients
3 ½ pounds to 4 ½ pounds chicken parts
salt and ground black pepper2T. Butter or oil
Directions:
Rinse and pat dry:
chicken parts
Season generously with:
salt and ground black pepper to taste
Heat in a wide, heavy skillet over medium-high heat until fragrant:
2Tablespoons Butter or oil
Add as many pieces of chicken as will fit without crowding and cook until golden on both sides, about 5 minutes.
Remove the chicken to a plate and cook the remaining chicken in the same manner.
Add to the fat remaining in the skillet:
onions
Reduce heat slightly. Cook, stirring, until onions just begin to color, about 10 minutes. Sprinkle over the onions:
1/4 cup sweet Hungarian paprika
2 Tablespoons all-purpose flour
Cook, stirring for 1 minute.
Stir in:1 ½ cups vegetable stock
1 Tablespoon minced garlic
1 large bay leaf
½ teaspoon salt
½ teaspoon ground black pepper
Bring the mixture to a boil, stirring constantly.
Return chicken with all accumulated juices to the skillet.
Reduce the heat so the liquid barely bubbles, cover skillet and cook, turning chicken once or twice, til the dark meat pieces release clear juices when pierced with a fork, 20 to 30 minutes. Remove the chicken to a plate. Discard the bay leaf.
Let the sauce settle, then skim the fat off the surface with a spoon.
Boil the sauce over high heat until very thick, almost pasty. Remove the skillet from the fire and blend thoroughly into the sauce:
1-1 ½ cups sour cream
Return the sauce to high heat and boil until thickened.
Season to taste with:
salt and ground black pepper
several drops fresh lemon juice
Return the chicken to the skillet and heat through. Serve with:
hot cooked noodles or spaetzle
RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL