Hungarian Chicken Paprikash

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup flour
• 3 tablespoons hungarian paprika (preferably szeged)
• salt
• pepper
• chicken piece (breasts, legs, or thighs, with bones)
• 3 tablespoons vegetable oil
• 1 cup chopped onion
• 1/8 teaspoon ground red pepper (cayenne)
• 2 cups chicken broth
• 1 cup sour cream

Recipe

• 1 combine flour, 2 tbsp paprika, salt and pepper.
• 2 dredge chicken pieces in flour mixture.
• 3 reserve left over flour.
• 4 add oil to large dutch oven.
• 5 heat oil over medium high heat.
• 6 add chicken and brown on both sides, about 10 minutes.
• 7 remove chicken from pot.
• 8 add little oil to pot (if bottom appears to be too dry).
• 9 add onion, red pepper, 1 tbsp paprika, and salt.
• 10 saute until onion is tender, about 2 minutes.
• 11 return chicken to pot, and add enough chicken broth to cover.
• 12 bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
• 13 remove from heat and let paprikash cool down.
• 14 combine reserved flour and 1/2 cup sour cream.
• 15 add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
• 16 add mixture to pot, stirring constantly.
• 17 simmer 5 minutes.
• 18 let cool down again and add remaining sour cream, stirring constantly.
• 19 sauce should be a very pale orange color (almost ).
• 20 cook about 1 minute until heated.
• 21 serve over homemade hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.