Chicken Paprikash over Homemade Dumplings
I'm starting my new blog with one of our family's favorite meals. Chicken paprikas, also spelled Chicken paprikash , it is of Hungarian origin. Paprikash can be made may ways. I choose to serve mine over dumplings instead of potatoes
I'm starting my new blog with one of our family's favorite meals. Chicken paprikas, also spelled Chicken paprikash , it is of Hungarian origin. Paprikash can be made may ways. I choose to serve mine over dumplings instead of potatoes
Ingredients:
8 chicken thighs, skin on preferably....you can use whole chicken cut up
1/2 cup flour for dredging
2 large onions, chopped or sliced
2 red peppers & 1 yellow pepper....your preference here, most definitely can use hot peppers
3 cloves garlic, chopped fine
2 T Hot paprika & 1 T smoked paprika (use sweet if you prefer)
4 cups chicken broth
8oz sour cream
2 T Hot paprika & 1 T smoked paprika (use sweet if you prefer)
4 cups chicken broth
8oz sour cream
1 t Garlic salt
S & P to individual taste
Parsley for garnish
Dredge chicken in flour that has been slightly seasoned with a PINCH of the above spices, and saute, on moderately high heat, both sides using olive oil until it is browned. After you brown the first side, flip and add onion, garlic & peppers. Watch that it doesn't burn. When vegetables start to soften a bit add the chicken stock. Add the remaining spices. Cook over stove on low heat for 1 hour. I keep it uncovered so the sauce evaporates slightly. Skim fat if needed. I keep the skin on the chicken for the fullest flavor. It will eventually fall off during cooking.
