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|1 lbsChicken legs and/or thighs; skin removed|
|1 smallOnion; chopped fine|
|1 bundleParsley; fold in half and tie with butcher's twine|
|2 eaGreen peppers; chopped|
|1 teaspoonsPaprika (sweet); or more to taste|
|3 tablespoonsVegetable oil|
|2 14-oz cansChicken broth; to cover|
|1 tablespoonFlour or corn starch; add to sauce to thicken|
|1 cupMilk; to make sauce|
|Mushrooms and celery; optional|
|Nutmeg and thyme; optional|
|1 CupSour cream; (Add to milk to make sauce)|
Chicken Paprikash Preparation
Cook onion until translucent in 3 tablespoons oil, 1 tablespoon water and 1 teaspoon salt.
Add the paprika and mix in and add the chicken. Fry until lightly brown. Then add cup water, let simmer and add another cup water, keeping it at low heat with cover.
Once everything simmers, add the parsley, peppers and chicken broth and optional produce and spices. Simmer for an additional to 1 hour on low heat, with dover, until the meat is tender. If the water evaporates, add water for the sauce. Simmer longer if there is too much water - uncovered.
In a separate container - mix flour/corn starch with milk/water/sour cream (sour cream could be added when served - not when making sauce). Add the flour mixture to the chicken sauce to make it thicker.
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