Invigorating Paprika Chicken
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, finely chopped
- 4tablespoons chicken fat or vegetable oil
- 2tablespoons hot Hungarian paprika
- 6chicken drumsticks
- 4chicken breast halves, cut in half
- Salt and black pepper to taste
- 1clove garlic, crushed
- 1large ripe tomato, chopped, or 1½ cups canned tomatoes, chopped
- 1cup chicken broth
- ¾cup sour cream
Nutritional analysis per serving (6 servings)
489 calories; 29 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 47 grams protein; 805 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium heat in a Dutch oven or other heavy casserole, saute the onion in the hot chicken fat until it is lightly golden. Add the paprika and chicken parts and brown six minutes on each side.
- Step 2
Add the salt, pepper, garlic, tomato and chicken broth; cover and simmer gently for one hour and 15 minutes.
- Step 3
Remove the pan from the heat. Remove the chicken and place it in a warm serving dish.
- Step 4
Simmer the remaining sauce, uncovered, for 10 minutes over low heat. Remove and cool to tepid. Skim off the fat. Stir in the sour cream. Add the chicken parts and warm them gently over low heat. Do not let the sauce boil or the sour cream will curdle.
- Step 5
Serve with egg noodles or with spaetzle.
Private Notes
Comments
This was amazing and is the most tender chicken I’ve ever made. Basically followed the recipe, except I did entirely drumsticks and a little more of everything (huge pack of drumsticks to prepare). Be aware that it makes a ton of sauce, even simmering with the top off (though that’s not a bad thing in my book), and that it’s pretty easy to burn some of the onions while browning the chicken. Fabulous!!
I've made a similar recipe for years first gotten from Robert Carrier's cookbook (The Connoisseur's Cookbook). It's become a family favorite. Some versions (see Craig Clairborne) call for green pepper which may be traditional but I have to omit because of preferences. Light or heavy cream can be added in addition to sour cream. Either way, it's a special dish and easy to pull together.
Love this recipe. Made with egg noodles and was super delicious. And, it was really easy to make. Highly recommend.
This was amazing and is the most tender chicken I’ve ever made. Basically followed the recipe, except I did entirely drumsticks and a little more of everything (huge pack of drumsticks to prepare). Be aware that it makes a ton of sauce, even simmering with the top off (though that’s not a bad thing in my book), and that it’s pretty easy to burn some of the onions while browning the chicken. Fabulous!!
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