Lorelei’s Chicken Paprikash Recipe
🍗 Name: Lorelei’s Chicken Paprikash
⏲️ Cook Time: 40 minutes
⏲️ Prep Time: 20 minutes
⏲️ Total Time: 1 hour
📝 Description: Another one of my mom’s great recipes. I can remember fights at the table over who got the last piece. My dad always won. Great the next day if any’s left over.
🍽️ Recipe Category: Chicken Breast
🔍 Keywords: Chicken, Poultry, Meat, Hungarian, European, < 60 Mins, Easy, Inexpensive
👨👩👧👦 Recipe Servings: Not specified
🍲 Recipe Yield: Not specified
🌡️ Nutritional Information (per serving):
- Calories: 466
- Fat Content: 22.2g
- Saturated Fat Content: 8g
- Cholesterol Content: 105.6mg
- Sodium Content: 288.8mg
- Carbohydrate Content: 16.3g
- Fiber Content: 3.5g
- Sugar Content: 6.4g
- Protein Content: 35.9g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 4 |
| Chicken thighs | 2 |
| Cooking sherry | 1/4 cup |
| Onion | 1 |
| Sour cream | 1/2 – 1 cup |
| Paprika | 1 tablespoon |
| Condensed chicken broth | 2 cups |
| Cooking oil | As needed |
| Frozen peas | 2 cups |
| Frozen orange juice concentrate | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Rice or noodles | For serving |
| Snipped parsley or chives | For garnish |
Instructions:
-
Prepare Chicken:
- Wash chicken breasts and thighs, then pat dry with paper towels.
- Season both sides of the chicken pieces with salt and pepper, or a preferred seasoned salt.
-
-
Brown Chicken:
- Heat cooking oil in a large skillet over medium-high heat.
- Brown the chicken pieces in the hot oil until they develop a golden-brown crust.
- Once browned, remove the chicken from the skillet and set aside.
-
Cook Onions:
- In the same skillet with the drippings, cook the chopped onion until soft and translucent.
-
Add Paprika:
- Sprinkle paprika over the onions in the skillet, stirring to combine and allowing the paprika to bloom.
-
Combine Chicken and Onions:
- Return the browned chicken pieces to the skillet, turning them once to coat evenly with the paprika-infused onions.
-
Prepare Sauce:
- Remove the chicken from the skillet and set aside.
- To the skillet with onions and drippings, add cooking sherry and condensed chicken broth, bringing the mixture to a boil.
-
Cook Chicken and Peas:
- Reduce the heat to medium, then add frozen peas to the skillet.
- Return the chicken to the skillet, ensuring it’s submerged in the sauce.
- Allow the chicken and peas to cook until the peas are tender and the chicken is cooked through.
-
Prepare Creamy Sauce:
- Once the chicken and peas are cooked, remove the chicken pieces from the skillet and set aside.
- Stir in sour cream and frozen orange juice concentrate into the pea and onion mixture, heating through but being careful not to boil.
-
Serve:
- Pour the creamy sauce over the cooked chicken.
- Serve Lorelei’s Chicken Paprikash over rice or noodles, garnished with additional paprika and snipped parsley or chives.
-
Enjoy!
- This dish is not only delicious freshly made but also tastes great the next day if any is left over.
This recipe for Lorelei’s Chicken Paprikash is sure to become a family favorite, just like it was for Lorelei’s family. With its rich flavors and creamy sauce, it’s perfect for a cozy dinner any night of the week!
