Chicken Paprikas (Hungarian) ... The Saucy Way!!!

Chicken Paprikas (hungarian) ... The Saucy Way!!!

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Sharon Childs

By
@skc1950

REMINDERS BEFORE YOU START…
—ALWAYS TAKE A LITTLE OF THE BROTH OUT OF THE COOKED CHICKEN….COOL TO WARM STAGE…THEN MIX IT INTO THE SOUR CREAM…THIS WILL AVOID LUMPS .
--NEVER BRING TO A HARD BOIL!
—REMEMBER….SIMMER SIMMER SIMMER! AFTER EVERYTHING IS MIXED IN…SOUR CREAM, ETC…..ALLOW TO SIMMER ON LOW FOR AT LEAST AN HOUR OR MORE. FLAVOR!!!
YOU CAN TELL IF IT IS DONE BY TASTE AND ALSO BY A VERY TENDER CHICKEN TEST. YOU WILL WONDER WHAT ALL THE FUSS WAS ABOUT!
REMEMBER--CAN NEVER USE TOO MUCH SOUR CREAM OR PAPRIKA!

Rating:

☆☆☆☆☆ 0 votes

Serves:
6--8 people
Prep:
20 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • 6--8 large
    chicken--6 boneless/skinless
  • 8 Tbsp
    paprika--10 tablespoons if you prefer more
  • 1 can(s)
    chicken broth- or about half box to start
  • 1 Tbsp
    corn starch/flour--1 tbs corn starch to start--little flour later if needed
  • 3/4 c
    chopped green peppers
  • 3/4 c
    chopped onions
  • 1 stick
    butter
  • 2--3 pt
    2--3 pints sour cream--two at first.
  • 1 tsp
    salt to taste---about 1 tsp or more
  • 1/2 tsp
    pepper---a few dashes
  • 1--2 bag(s)
    kluski noodles--1--2 bags---depending on need.

How to Make Chicken Paprikas (Hungarian) ... The Saucy Way!!!

Step-by-Step

  1. SAUTEE THE ONIONS, GREEN PEPPER AND ONE STICK OF BUTTER. THEN ADD 1/2 CAN OF BROTH, SALT, PEPPER, PAPRIKA AND CHICKEN.
    PUT EVERYTHING INTO A POT AND BRING TO A SLOW BOIL---COOK UNTIL VERY TENDER AND CHICKEN
    PULLS APART WITH FORK….YOU CAN ALSO START WITH FROZEN CHICKEN...JUST SIMMER LONGER FOR TENDERNESS.
    …THIS ADDS FLAVOR BY SLOW COOKING THE CHICKEN IN THE BROTH. MAY ADD A LITTLE MORE BROTH AS NEEDED. LEVEL SHOULD BARELY COVER THE CHICKEN.
  2. REMOVE THE CHICKEN BREASTS TO A PLATE--TRIM ANY LITTLE PIECES OF FAT FROM THE BREASTS---LEAVE JUICE IN PAN. REMOVE ABOUT A CUP OF BROTH TO ANOTHER CONTAINER--LARGE ENOUGH TO ADD THE SOUR CREAM ONE CONTAINER AT A TIME AND MIX THOROUGHLY. GENTLY MIX IT UP—DO NOT WHIP!! JUST STIR GENTLY TO AVOID LUMPS

    ENOUGH TO AVOID LUMPS.
    ADD 2 TBS. CORN STARCH TO SOUR CREAM MIXTURE TO THICKEN A LITTLE —YOU WANT A CREAMY SAUCE. CAN ALSO USE A LITTLE FLOUR---START WITH TEASPOON SIZE...DO NOT OVER FLOUR--RUINS THE TASTE!!
  3. NOW RETURN SOUR CREAM MIXTURE TO THE PAN JUICES----MIX ——GENTLY…INCREASE HEAT SLIGHTLY BUT DO NOT BOIL!!!!
    RETURN THE CHICKEN BREASTS TO PAN---LEAVE ON LOW OR SIMMER----DO NOT BOIL---SOUR CREAM WILL CURDLE
  4. LET SIMMER FOR 45--60 MINUTES TO MESH THE FLAVORS---IF IT IS NOT PINK/TAN, ADD A COUPLE MORE
    TABLESPOONS OF PAPRIKA----CAN NEVER HAVE TOO MUCH
  5. SALT AND PEPPER TO TASTE--CONTINUE TO SIMMER UNTIL CHICKEN IS VERY TENDER.
    I PURCHASE KLUSKI DUMPLING NOODLES TO SERVE THIS OVER. GIANT EAGLE OR WALMART CARRY THEM.
    ANY TYPE TASTES GOOD, BUT THEY ARE MORE LIKE HOME MADE. ALSO GREAT OVER DUMPLINGS OR SPATZELS.
  6. IT MAY TAKE SEVERAL TRIES TO GET THE TASTE AND TEXTURE YOU ARE LOOKING FOR!! THIS SAME RECIPE CAN BE MADE INTO SOUP...JUST CUT UP THE CHICKEN AND DO NOT THICKEN THE SAUCE QUITE AS MUCH. IMPORTANT...ADD YOUR PRE-COOKED NOODLES AT THE END OR THEY WILL OVERCOOK!!!
  7. THIS RECIPE WAS TAUGHT TO ME BACK IN THE EARLY 70'S BY MY HUSBAND'S GRANDMOTHER. SHE CAME TO AMERICA IN HER EARLY 20'S AND MADE THIS FREQUENTLY FOR FAMILY GATHERINGS. MANY PEOPLE SAUTE THEIR CHICKEN IN A SKILLET, BUT THIS IS THE SAUCY WAY!!! LUCKY FOR ME SHE TAUGHT ME HOW TO MAKE THIS AND ALSO HER COOKIES...KOLACKY COOKIES...THERE ARE SEVERAL SPELLINGS BUT THEY ARE ALL MOSTLY THE SAME RECIPE. HOPE YOU ENJOY THE CHICKEN!!!

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