Early Marriage Chicken Paprika
By
Martha Price
@Karenella
1
When I married my (first) husband, I couldn't cook at all. So, I experimented, using the few cookbooks I had. This recipe is one that we liked.
Back in "those days", it was considered slightly "exotic". An "Americanized" version of Chicken Paprika, but still pretty good.
Bing photo.
Back in "those days", it was considered slightly "exotic". An "Americanized" version of Chicken Paprika, but still pretty good.
Bing photo.
Ingredients
- 1
- chicken, cut up, or equivilant in desired pieces or cut up breasts and/or thigh meat
- 1/4 c
- flour
- salt and pepper to taste
- 1/3 c
- oil
- 1 - 2 Tbsp
- paprika
- 1 can(s)
- chicken broth (swanson)
- 2 - 3
- carrots, minced
- 3 Tbsp
- flour
- 1 c
- sour cream
How to Make Early Marriage Chicken Paprika
- 1Mix 1/4 cup flour with the salt and pepper. Wet chicken, coat with flour mixture.
- 2Brown chicken pieces in the hot oil, removing pieces as they brown.
- 3Stir paprika into remaining oil; mix well. Slowly add chicken broth, mixing well. Bring to a boil, mixing well. Add chicken pieces and carrots. Cover, reduce to a simmer. Simmer 30 minutes, or until chicken is cooked through and tender.
- 4Arrange chicken and carrots on a platter; keep warm.
- 5Stir 3 tablespoons flour into 1/4 cup water; stir until mixed. Slowly stir into mixture in skillet; boil one minute.
- 6Lower heat; stir in sour cream. Heat til hot - do not boil. Pour over chicken. Serve over rice or noodles.
