Chicken Paprikash

A favorite from Helen and Joe Kruteck 1950's. Mom & Dad played Pinochle there all the time. Helen would make this every time we went there because I liked it so much.

Category: Main Dish

Cuisine: American

Ready in 3 hours
by rthrippl

Ingredients

8 piece Chicken dark meat, whole legs and thighs with or without skin

1 large Onion sliced in medium pieces

3/4 teaspoon Paprika

3 ounce Corn oil

Salt

1/2 Lemon 1/2 squeezed lemon

1/2 cup Milk

2 tablespoon Flour use to thicken mixture

2 cubes Boullion beef boullion cubes

1 cup Water


Directions

Wash chicken well and pat dry. Fry onions lightly in oil. Sprinkle in paprika. Add chicken and stir until all chicken is coated in paprika mixture.Add water and simmer about one hour until chicken is tender. Season with salt and lemon juice. In a separate pan add boullion cubes and 2 tbls of flour. Slowly add the 1/2 C of milk mixing with a whisk until thick. In the pan with the chicken, stir in the thickened mixture and bring to a boil. Cool down slightly and add sour cream. Serve with German Spaetzle Noodles.

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