CHICKEN PAPRIKASH (Paprikás Csirke)

From Grandma Bereczky

Feb 15, 2011 - updated Mar 10, 2019 (serves 4)

  • Wash about 8 pieces of chicken (any combination that suits you). I like an even mixture of thighs and drumsticks.
  • Saute 1/2 cup chopped onions in 4 tbs oil.
  • Remove onions to a large pot.
  • Add a tbsp of oil to the original pan and saute the chicken pieces just enough to get them lightly brown (about 2 minutes per side).
  • Add chicken to pan with the onions.
  • Add 1 cup chicken stock (or more) depending on amt of sauce desired.
  • Simmer for 30-40 minutes.
  • Remove chicken to warm plate or oven. Sprinkle 1/2 teaspoon paprika over the chicken.
  • Thicken pan juices with a tbs or 2 of flour and then add a small carton of sour creme. Add another 1/2 to 1 teaspoon of paprika at this point (a bit more is OK if you think it necessary).
  • Pour sauce over chicken, garnish with a bit more parsely and paprika.
  • Serve with spaetzle or
    • barley.

CHEF's NOTES:

  • Use regular sour creme rather than "light" or "lo fat/non-fat". Use the freshest paprika.
  • Paprika is one of those spices that can become bitter and acidic when cooked too long and thats why we wait until the end to add it.
  • I like to add the flour to a small portion of the pan liquid, stir until dissolved, and then add it to the main pan.