Hungarian paprika that makes it irresistible. We always got lots of 'yums' when we served Chicken Paprikash for lunch.I served it over buttered egg noodles, you can serve it that way or you can use any pasta or even mashed potatoes.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : Poultry, Main Dishes
Amount Measure Ingredient -- Preparation Method
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3 pounds boneless skinless chicken pieces (use your favorite parts)
1 large onion - chopped
2 cloves garlic - minced
3 tbsp. real Hungarian paprika
1 pound thick sliced meaty mushrooms
1 cup chicken stock
2 cups sour cream
1. Season the chicken pieces with salt and pepper. In a heavy deep skillet or
pot brown the chicken in oil and a pat of butter till the chicken is browned all over.
Set the chicken aside in a bowl.
2. In the same pot, saute the onion and garlic until the onions turn a light golden color.
3. Remove the pot from the heat. Add back the chicken and any accumulated juices.
Stir in the paprika. Toss the chicken till well coated.
4. Put the pot back on the heat on medium. Add a little bit of the chicken stock so that
the chicken and paprika do not dry out. Cover tightly and cook on very low heat
for about 30 minutes.
5. Turn the heat to medium high and add the mushrooms. Stir and cook till mushrooms
are browning.
6. Stir in the sour cream thoroughly.
Serve with buttered noodles.