Chicken Paprika is an old recipe that has been passed down through generations. Once you taste this recipe you will realize why this recipe is a family favorite.
1/4 cup butter
2 tablespoons vegetable oil
5 to 6 pounds chicken parts (about 2 broiler-fryers, cut up) (I tried chicken breast, but you really need the chicken parts.
1 medium onion, sliced
2 garlic cloves, minced
1/2 cup sliced carrot
1/2 cup sliced celery
2 tablespoons paprika
3 tablespoons flour
1 tablespoon ketchup
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cans chicken broth
1/2 cup sour cream
In a Dutch oven or large, heavy skillet, heat 2 tablespoons of butter and 1 tablespoon vegetable over medium heat. Brown chicken, a few pieces at a time, until golden on all sides. Add more butter and oil as needed. Remove chicken pieces as they brown; set aside.
To the same Dutch oven, add onion, garlic, carrot, and celery; sauté for about 5 minutes. Stir in paprika; cook 1 minute. Remove from heat; stir in flour, ketchup, salt, and pepper. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point. Reduce heat.
Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender. Remove chicken and vegetables to a warm platter. Stir sour cream into the sauce; heat through -- do not boil. Pour some sauce over the chicken pieces and serve the remaining sauce with the meal.
Serve this meal with a salad and sliced ripe fresh tomatoes.
Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. My Country Kitchen prides itself in helping family's cook easy, convenient meals so that the family can save money in today's economy. Recipes, tips and ideas for easy and nutritious meals are only a click away.
Tags: chicken paprika country kitchen garlic cloves nutritious meals salt and pepper
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