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Chicken: Hungarian Paprikash

Source of Recipe

Mimi's Archive


List of Ingredients

2 tablespoons peanut oil
1 large onion
3 tablespoons paprika
1 teaspoon salt
2 pounds boneless chicken
1/4 cup chicken stock or water
1 cup sour cream
2 tablespoons flour


Recipe

Chop onion. If desired, cut chicken into 1 inch chunks. Saute onion in oil until very tender, about 15 minutes. Add paprika and salt; saute 1 minute. Add chicken and saute until seared, 5 to 10 minutes. Place saute mixture in a medium (preferably 2 qt) slow cooker; add stock. Simmer about 4 hours for thighs, 2 hours for breast. Or, leave whole in Step 1 and simmer about 6 hours for thighs, 3 hours for breast; if desired, remove from pot and cut into bite-size pieces. Stir sour cream into flour, add to pot and simmer 30 minutes. Serve with dumplings, spaetzle, noodles or rice. Variation: If desired, dish may be prepared with bone-in chicken. Remove skin and sear meat as above. Use a 3-1/2 qt cooker. Simmer about 7 hours for legs or thighs, about 4 hours for breast.