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Chicken Paprikash

Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta’s. Hers was a simple combination of chicken, onions, garlic, paprika and sour cream. —Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    12 servings

Ingredients

  • 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons peanut oil or canola oil
  • 2 medium onions, halved and sliced
  • 2 large garlic cloves, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sweet Hungarian paprika
  • 2 cups hot chicken broth or water
  • 1 cup sour cream
  • Optional: Minced fresh parsley and additional sweet Hungarian paprika
  • Hot cooked noodles or mashed potatoes, optional

Directions

  • Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm.
  • Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer.
  • Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter.
  • Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes if desired.

Test Kitchen tips
  • For a thicker sauce, simmer the cooking liquid after the chicken has been removed but before the sour cream has been added. The more you reduce it, the thicker the end sauce will be.
  • The heart of this dish, as its name implies, is paprika. Because of its importance to the dish, we suggest using the best-quality paprika you can find. All spices lose their flavor the longer they're stored, so if you're not sure how old yours is, it might be time to get a new jar.
  • In Hungary, you'll find eight or more kinds of paprika, all with varying degrees of sweetness and spiciness. In the U.S., paprika labeled Hungarian is usually on the sweet side. For a bit of heat, look for the spicy/hot version, but know that it will pack a punch.
  • The rich sauce in this dish practically begs to be sopped up with a warm piece of crusty bread.
  • As with many Old World recipes, there are as many versions of this dish as there are cooks who prepare it. It never hurts to try a few versions before choosing a favorite.
  • Nutrition Facts
    1 serving: 422 calories, 26g fat (8g saturated fat), 127mg cholesterol, 596mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 40g protein.

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    Reviews

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    Average Rating:
    • Gayle.Ann
      Jul 22, 2020

      No comment left

    • F.
      Jun 20, 2020

      No comment left

    • SuSey22
      Sep 20, 2019

      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

    • Suzanna
      Jan 5, 2019

      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.