Chicken Paprikash

By cathyz Horvath

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Chicken Paprikash

This recipe makes 4 servings

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  • Preparation time: 1 hr
  • Cook time : 2-1/2 hrs, incl prep
  • Total time : PT1H

Serve with dumplings or rice. A Canadian Prairie favourite from the kitchens of Hungarian and other central European immigrants of the 1930s. Works well also with grouse or pheasant, adjusted for smaller size of the game birds

Ingredients

  • 1/2 cup finely chopped onions 1/2 cup finely chopped onions
  • 1/4 cup shortening 1/4 cup shortening or oil
  • 1 2-3 lb chicken 1 2-3 lb chicken
  • 2 cups water 2 cups water
  • 1 tsp salt 1 tsp salt
  • 2 tbsp Hungarian paprika 2 tbsp Hungarian paprika
  • 1 tsp pepper 1 tsp pepper
  • 1 cup dairy sour cream 1 cup dairy sour cream
  • 2 tbsp flour 2 tbsp flour

Preparation

In a large skillet fry until clear 1/2 cup of onion. Cut up and add the chicken, saute until chicken starts to brown and onion looks clear. Add 1-1/2c. water, 1 tsp. salt, 1 Tbsp. paprika, 1/2 tsp. pepper. Cook over low heat for about 1-1/2 hours or until the chicken is tender, stirring occasionally. Remove chicken from skillet. To liquid add cream mixture (1 cup of dairy sour cream with 1-2 tablespoons flour). Simmer and stir until thickened. If too thick add a little water. Return cooked chicken to paprika sauce, fold in gently. Serve with dumplings or Basmati rice.

Additional information : Contest recipe category: Poultry and Game Birds

Source : cathyz Horvath

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