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poultry essentials: kickin’ chickin’ paprikash

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

►
yield serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For poultry essentials: kickin’ chickin’ paprikash

  • PLAN/PURCHASE
  • 1 lb
    chicken, more on this later
  • 2 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1/2 md
    yellow onion, diced
  • 3 clove
    garlic, minced
  • 2 Tbsp
    paprika, sweet or hot
  • 1 1/2 Tbsp
    flour, all-purpose
  • 14 oz
    tomatoes, diced, 1 can
  • 8 oz
    chicken stock, not broth
  • 1/4 c
    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

  • 1
    PREP/PREPARE
  • 2
    You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
  • 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.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Cook up the chicken, then remove from the skillet and reserve.
  • 6
    Add the butter and oil to the skillet and set the temp to medium.
  • 7
    When the butter melts, add the chopped onions.
  • 8
    Cook until the onions soften, but not brown, about 4 – 5 minutes.
  • 9
    Add the garlic and stir until fragrant, about 60 seconds.
  • 10
    Add the paprika and flour.
  • 11
    Then stir to thoroughly coat the onions. Continue stirring for an additional 2 – 3 minutes.
  • 12
    Add the tomatoes and chicken stock.
  • 13
    Stir and slowly simmer until the sauce begins to thicken, about 8 – 10 minutes.
  • 14
    Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 – 8 minutes.
  • 15
    Add the sour cream and stir to combine.
  • 16
    PLATE/PRESENT
  • 17
    Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
  • Stud Muffin
    18
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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