Sour Cream Chicken Paprika Recipes

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

Steps:

• Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
• Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

CHICKEN PAPRIKASH WITH SOUR CREAM

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

CREAMY PAPRIKA CHICKEN

Steps:

• Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
• Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
• In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
• Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
• Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
• Scatter over fresh parsley and serve with crusty bread or steamed rice.

CHICKEN PAPRIKA WITH SOUR CREAM

Steps:

• 1. Heat olive oil in a deep, large skillet. Sprinkle chicken with kosher salt and arrange skin side down in skillet. Reduce heat to medium and cook 20-25 minutes, until dark, golden brown, turning chicken once after 15 minutes. Transfer chicken to a plate.
• 2. Cook onion, chilis, garlic, and 1/4 tsp salt in pan drippings for about 3-4 minutes, stirring until tender. Stir in paprika and cayenne pepper, cook 1 minute.
• 3. Add chicken stock and bring mixture to a boil; return chicken to skillet. Reduce heat and simmer, partially covered for 20 minutes or until chicken is done.
• 4. Transfer chicken to a serving dish. Reduce heat to low, whisk the sour cream in pan drippings and cook until warm. Do not let the mixture boil. Spoon sauce around chicken, and sprinkle with parsley. Enjoy!

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breats whole or cut them up, whatever your preference.
• In a large skillet, fry chicken in oil until cooked through and juices run clear.
• Remove chiken from skillet and set aside.
• Add butter and onion to skillet.
• Saute onion until translucent, not brown.
• Add paprika and salt and stir.
• Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
• (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).