Chicken Paprika

(from cokerlj’s recipe box)

Pretty sure this not authentic Hungarian but it sure is good. During the depression my mother worked for a wealthy family, this was one of their favorites and requested she make it when they had guests.

Source: Millie V. Bartek, Linda Coker

Categories: Chicken, Company Dish, Czech Family Recipes, Poultry

Ingredients

  • 1 3 pound chicken cut up (or bone-in, skin-on breasts and thighs)
  • 1 medium onion diced
  • 1/2 cup margarine
  • 3 tablespoons paprika, heaping
  • 2 tablespoons flour, heaping
  • 1 pint sour cream
  • salt and pepper to taste

Directions

  1. TIP: I prefer using only the better pieces of chicken, breasts and thighs are my favorite. It is important that they have the skin and bones for juices and flavor. My family really loves the sour cream sauce so I will add extra paprika, flour and sour cream; some times as much as 2 or 3 extra pints.

  2. Saute, covered, in large pot the chicken, onion, margarine and salt & pepper until light brown for at least 30 minutes; stirring occasionally. Do NOT add water, you will have plenty of natural juices.

  3. Add paprika, the more the better.

  4. Sprinkle the flour over meat, stir.

  5. Add the sour cream.

  6. Simmer slowly, but don’t boil, for about 30 minutes longer.

  7. Serve over rice. Add a side of frozen peas with mushrooms added to the peas.

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