Friday, June 3, 2011

Chicken paprikash

Looking for a way to use up paprika (somehow I ended up with an excess of paprika from the bulk spices section), I came upon this recipe for Chicken Paprikash, a traditional Hungarian dish.  The sauce from this dish is slightly creamy and slightly smokey from the paprika.  It was great over rice and would be just as wonderful over pasta.  Though I used chicken tenders instead of skin-on chicken pieces per the original recipe, the chicken remained moist and flavorful.

Chicken Paprikash
adapted from Simply Recipes
serves 4-6

2 lbs of chicken tenders
2 tablespoons unsalted butter
2 large yellow onions
Black pepper to taste
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1-2 cups chicken broth
1/2 cup sour cream
  1. Let the chicken come to room temperature and salt well.  Meanwhile, slice the onions lengthwise.
  2. Heat a large saute pan over medium-high heat.  When pan is hot, add the butter.  Pat chicken pieces dry with a paper towel and place them into the pan.  Cook for 4-5 minutes on each side until well browned.  Remove chicken from the pan and set aside.
  3. Add sliced onions to the saute pan and cook until lightly browned.  Be sure to scrape up any browned bits on the bottom of the pan.
  4. Add paprika, cayenne pepper and black pepper to the onions and stir to combine.  Add 1 cup of chicken broth.  Return chicken to the pan and nestle down into the onions.  Add more chicken broth if it seems like the liquid is not enough.  Cover pan and cook on a low simmer for 20 minutes or until chicken is fully cooked and the juices run clear when you pierce the thickest piece.
  5. When chicken is cooked, remove the chicken from the pan and remove the pan from the heat.  Slowly stir in the sour cream and add salt to taste.  Add chicken back into the pan and cover with the sauce.  Serve over rice or pasta or starch of your choice.

No comments:

Post a Comment