poultry essentials: kickin’ chickin’ paprikash

Name: Poultry Essentials: Kickin’ Chickin’ Paprikash
Prep time: 15 min
Cook time: 40 min
Cuisine: Hungarian
Ingredients: ## PLAN/PURCHASE; 1 pound(s) chicken, more on this later; 2 tablespoon(s) sweet butter, unsalted; 1 tablespoon(s) grapeseed oil, or other non-flavored variety; 1/2 medium yellow onion, diced; 3 clove(s) garlic, minced; 2 tablespoon(s) paprika, sweet or hot; 1 1/2 tablespoon(s) flour, all-purpose; 14 ounce(s) tomatoes, diced, 1 can; 8 ounce(s) chicken stock, not broth; 1/4 cup(s) sour cream; salt, kosher variety, to taste; black pepper, freshly ground, to taste; ## SERVING OPTIONS; egg noodles (traditional), rice, or mash taters; parsley, chopped, sprinkled on after plating; hot sauce, i prefer frank's

22 Pinches 19 Photos

Andy Anderson !

Wichita, KS

Updated on May 24, 2021

The journey of this recipe began in Sopron, Hungary at a wonderful mum-and-pop restaurant I discovered many years ago. Now, all these years later it has morphed into this… A very traditional paprikash recipe with a few additions. For example, the hot sauce is NOT traditional, but oh so good. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 40 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
1 pound chicken, more on this later
2 tablespoons sweet butter, unsalted
1 tablespoon grapeseed oil, or other non-flavored variety
1/2 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons paprika, sweet or hot
1 1/2 tablespoons flour, all-purpose
14 ounces tomatoes, diced, 1 can
8 ounces chicken stock, not broth
1/4 cup sour cream
salt, kosher variety, to taste
black pepper, freshly ground, to taste
SERVING OPTIONS
egg noodles (traditional), rice, or mash taters
parsley, chopped, sprinkled on after plating
hot sauce, i prefer frank's

How To Make poultry essentials: kickin’ chickin’ paprikash

Step 1

PREP/PREPARE

Step 2

You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
Step 3

The Chicken I will let you pick your own chicken, thighs, breasts, legs, bone-in, boneless, skin on, naked, whole or diced… up to you. Whatever you choose, you will need about a pound. I sautéed, two good sized chicken breasts with some butter, salt, and pepper, then diced them. My suggestion is that since the chicken is going into the sauce and cook for a bit, you do not want overcook it at the start. My chicken had the slightest hint of pink, but after 5-minutes in the sauce it was completely cooked through, tender and juicy.
Step 4

Gather your ingredients (mise en place).
Step 5

Cook up the chicken, then remove from the skillet and reserve.
Step 6

Add the butter and oil to the skillet and set the temp to medium.
Step 7

When the butter melts, add the chopped onions.
Step 8

Cook until the onions soften, but not brown, about 4 – 5 minutes.
Step 9

Add the garlic and stir until fragrant, about 60 seconds.
Step 10

Add the paprika and flour.
Step 11

Then stir to thoroughly coat the onions. Continue stirring for an additional 2 – 3 minutes.
Step 12

Add the tomatoes and chicken stock.
Step 13

Stir and slowly simmer until the sauce begins to thicken, about 8 – 10 minutes.
Step 14

Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 – 8 minutes.
Step 15

Add the sour cream and stir to combine.
Step 16

PLATE/PRESENT
Step 17

Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
Step 18

Keep the faith, and keep cooking.
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