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Chicken Paprika November 7, 2016

Posted by marksun in chicken, Uncategorized.
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My mother in law Lib used to make a chiken paprika, which combined chicken, paprika, onions and sour cream.  This is not her recipe,  but it reminds me of her. This one has simple ingredients takes about 1/2 hour to prepare and then there’s 30 to 60 minues of simering afterwards.

  • 6 pieces of chicken with skin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Butter – cultured unsalted (or olive oil)
  • Onion sliced thin (1  onion)
  • Green, or red, or anaheim pepper –  chopped (1 pepper)
  • Paprika (1/4 cup)
  • 1 cup Chicken stock
  • 1/2 teaspoon Salt
  • 1/2 cup Sour cream
  • 1 tablespoon Flour

Combine sour cream and flower and set aside – do this anytime.

Wash then dry chicken pieces with paper towels so they brown well, season with salt and pepper.

Heat dutch oven to medium high, heat butter, then brown chicken skin down in a single layer, seven minutes.  Turn over.and cook  seven minutes.  Remove from pot to a plate.

Add onion and pepper to pot and cover, cook 10 minutes .

Uncover, stir in paprika, and saute for a minute actively stirring. Don’t burn the parika which will get bitter they say.

Add chicken stock and salt.  I’ve used other stock, or water should be OK.   The chicken is going to stew with the onions.

Add chicken and cover, simmer for 30 minutes to an hour until the meat falls off the bone.

Stir some of the stock into the sour cream, then add the sour cream mixture to the sause.

 

 

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