Shared by Jeremy Salamon
Shared by Jeremy Salamon
Chicken Paprikas
Yield: 4 - 6 servings
Chicken Paprikas
Yield: 4 - 6 servingsThis recipe was shared by Jeremy Salamon. Read more about his family in "Preserving a Grandmother’s Hungary" and try his recipes for palacsinta (Hungarian sweet crepes) and nokedli (fresh pasta).
Ingredients
- 1 (4-lb.) chicken, cut into 6–8 pieces
- ½ cup + 2 tablespoons all purpose flour
- ¼ cup vegetable oil
- 1 red bell pepper, chopped
- 1-16 oz. can plum tomatoes
- 1 large yellow onion, julienned
- 2 tablespoons Hungarian sweet paprika
- 1 ½ cups chicken stock
- ¾ cups sour cream or non-dairy sour cream
- 3 tablespoons unsalted butter or non-dairy butter alternative
- 2 tablespoons flat-leaf parsley, finely chopped
- Freshly ground black pepper, to taste
Preparation
Step 1
Season the chicken with salt and pepper. Coat the chicken in flour; patting off excess.
Step 2
Heat the oil in a Dutch oven over medium-high heat. Working in batches, brown each chicken piece about 3-4 minutes per side and transfer to a plate.
Step 3
Add the red bell pepper, tomatoes, onion and paprika to the pot; cook, stirring occasionally, until onions are translucent, about 5 minutes.
Step 4
Add the chicken back to the pot along with the broth and bring to a boil.
Step 5
Reduce heat to a simmer and cover, turning the chicken once, until fully cooked, 12–15 minutes.
Step 6
In a small bowl, whisk together 2 tablespoons of flour with the sour cream; carefully measure ¾ cup of sauce from the pot and whisk into the sour cream and flour mixture to combine.
Step 7
Stir the sour cream mixture into the pot with the chicken and toss to combine.
Step 8
Serve immediately with nokedli.
