Total TimePrep: 20 min. Cook: 45 min.
This is a good recipe and agree there must be many variations. So I will provide mine being half Hungarian and half Southern. My Hungarian grandmother always used bacon with the onions. We had chicken paprikosh every other Sunday with homemade dumplings of course and fried chicken and potato salad with black eye peas on the next Sunday. I bread the chicken and fry it. Then fry the onions and cubed bacon til slightly brown. I put the fried chicken in the granite (my grandma’s) roasting pan then onion and bacon over the chicken then chicken broth-enough to make the gravy-usually a can of broth will do. Cover and bake at 350 for about 30 minutes. Sprinkle a lot of paprika all over cover and bake another 15 minutes Put chicken in a pretty bowl and cover until sauce made. Put roasted on stove-bring to a simmer. Mix about three-four tbsps of cornstarch or flour in 16 ozs of sour cream-mix well. Start adding some of the broth into sour cream and mix well. Keep adding until pasty but more liquid, Get whisk ready and start adding sour cream mixture. Whisk until thickened. Add more paprika and whisk. Then pour over chicken and bacon. I like the sauce to be quite red. Try it and enjoy!
I needed a quick recipe for some chicken thighs and legs, it was chilly outside so this sounded warm and comforting. It did not disappoint, easy, flavorful, a wonderful savory sauce .i served it w mashed potatoes and sautéed red cabbage I followed the recipe w the addition of a 1/4 tsp of cayenne to add some heat. Simple and comforting food but beautiful
Just for a change I thought I'd try this variation of Chicken paprikas. As was said in the TIPS there are as many variations as there are kitchens and everyone thinks their variation is the authentic one. So, I tried this recipe to as close to a T as I dared. Some of the steps I just wasn't able to follow - didn't seem right to me. Here's what I did. I sauteed the onions, until starting to turn pinkish. In a separate skillet, at the same time, I browned the chicken. Did not season it beforehand. While that was browning, the onions were done. I added the paprika (double what the recipe calls for) to the onion with the pan off the heat so as not to burn the paprika. I then added the chicken to the onions and seasoned with salt only. I lowered the heat to low, covered the pan and simmered the chicken, stirring often and checking for to see if the liquid content was enough. I had to add some water about half-way done. After about an hour, I mixed the sour cream with the flour, whipped it well with a small whisk, added a few tablespoons of water, and slowly drizzled this mixture into the juices of the chicken. (I had added about 1/2 cup water to the chicken while cooking) Then I simmered the whole thing for about 10 minutes more on low to make sure the flour was well cooked and the sauce was thick and glossy. The end result was pretty good. Better than I thought it would be, but, I still like my way better. I never brown the chicken, just add it to the sauteed onion with the paprika added. I then saute that for a bit, adding a chopped up tomato and half a chopped up green pepper to the mix, adding salt and no pepper and NO WATER. The salt brings out the natural liquids from the chicken and the onions and the vegetables. The end result is extremely flavourful. I would recommend this recipe for anyone to try. It's pretty darn good. Try both methods and make up your mind.