CHICKEN PAPRIKASH
I adapted this from a recipe by Pierre Franey that originally appeared in the New York Times. You may use 1 cup water plus 2-3 chicken bouillon cubes instead of the broth.
Provided by coconutty
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in oil.
- Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce.
- Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot - mix with sauce. Cook 1 minute without boiling. Taste for seasoning - add salt if necessary or more paprika. Return chicken pieces to the pot.
- Serve with buttered noodles or rice.
Nutrition Facts : Calories 426.9, Fat 32.2, SaturatedFat 12.3, Cholesterol 116.1, Sodium 583.3, Carbohydrate 7.5, Fiber 1.1, Sugar 3.9, Protein 26.1
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