Paprika Chicken is a delightful dish that combines the rich flavors of paprika with tender chicken pieces, creating a hearty and satisfying meal. This recipe, perfect for a family dinner or a potluck gathering, showcases the essence of Hungarian cuisine with its robust use of paprika and sour cream.
Ingredients:
- 2 to 2 1/2 fryer chickens, cut into serving pieces
- 1/3 cup flour
- 3/4 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 1/3 cup chopped onion
- 2/3 cup hot water
- 3 bouillon cubes (or substitute with chicken broth)
- 3/4 cup sour cream
Instructions:
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Preparation:
- Begin by thoroughly washing the chicken pieces and patting them dry with paper towels to ensure they are clean and ready for cooking.
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Seasoning the Chicken:
- In a bowl, combine the flour, salt, pepper, and paprika. This seasoned flour mixture will add a flavorful coating to the chicken during cooking.
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Dredging and Browning:
- Dredge each piece of chicken in the seasoned flour mixture, ensuring they are evenly coated. This step not only seasons the chicken but also helps achieve a golden-brown crust when cooked.
- In a heavy-bottomed or cast iron frying pan, heat oil over medium-high heat. Add the chicken pieces and brown them on all sides until they develop a crispy exterior. This process typically takes about 15 minutes, turning occasionally to ensure even browning.
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Preparing the Broth:
- While the chicken is browning, dissolve the bouillon cubes in hot water to create a flavorful broth. Alternatively, you can use ready-made chicken broth if preferred.
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Simmering the Chicken:
- Once the chicken pieces are nicely browned, pour 1 cup of the prepared bouillon (or chicken broth) into the pan. Cover the pan with a lid and reduce the heat to simmer.
- Allow the chicken to simmer gently in the broth for 30-40 minutes, or until the chicken is cooked through and tender. During this time, check occasionally and add more broth if needed to maintain a moist cooking environment.
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Preparing the Sauce:
- When the chicken is fully cooked and tender, transfer the pieces to a hot serving dish, leaving the pan drippings in the skillet.
- Pour off most of the grease from the pan drippings, leaving behind a small amount for flavor.
- Add the remaining bouillon (or broth) and sour cream to the pan drippings. Stir well to combine, heating gently over low heat. It’s important not to let the sauce boil, as sour cream can curdle at high temperatures.
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Finishing and Serving:
- Once the sauce is heated through and well combined, pour it over the chicken pieces in the serving dish.
- Serve the Paprika Chicken hot, accompanied by your choice of side dishes. It pairs wonderfully with hot noodles, which can absorb the flavorful sauce.
Nutritional Information:
- Calories: 354.8 per serving
- Fat Content: 24.7g
- Saturated Fat Content: 7.5g
- Cholesterol Content: 90.1mg
- Sodium Content: 446.6mg
- Carbohydrate Content: 5.9g
- Fiber Content: 0.5g
- Sugar Content: 0.8g
- Protein Content: 26.3g
Tips and Variations:
- Adjusting Heat: For a spicier kick, you can use Hungarian hot paprika instead of regular paprika.
- Creaminess: Increase or decrease the amount of sour cream according to your preference for a richer or lighter sauce.
- Accompaniments: Besides noodles, this dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Make-Ahead: This dish reheats well, making it suitable for meal prep or leftovers the next day.
Paprika Chicken is not just a meal; it’s a celebration of flavors that will leave your guests impressed and your family satisfied. Enjoy the blend of paprika-infused chicken and creamy sauce, a testament to the culinary artistry of Hungarian cuisine. For more delightful recipes and culinary inspiration, visit Love with Recipes!
