Easy Chicken Paprikas
Makes 4 servings
Susan Templer streamlined her Hungarian mother's classic paprikas (pronounced "paprikash"). Serve over spaetzle, egg noodles, or rice. Prep and Cook Time: 1 hour.
2 tablespoons vegetable oil
1 onion (6 oz.), peeled and chopped
1 teaspoon salt
1 chicken (4 lb.), cut in 8 serving-size pieces, rinsed and patted dry
1 green pepper (6 oz.), rinsed, stemmed, seeded, and chopped
1 tomato (8 oz.), rinsed and chopped
1 tablespoon hot Hungarian paprika
2 teaspoons cornstarch
8 ounces sour cream
Set a 5- to 6-quart pan over medium-high heat. When pan is hot, add oil, onion, and salt. Lower heat to medium and stir occasionally until onion is translucent, 3 to 5 minutes.
Add chicken pieces. Cook, covered, for about 10 minutes.
Add green pepper, tomato, and paprika. Stir, then cook, covered, over low heat for 30 to 40 minutes, until the chicken is no longer pink in center. Remove chicken.
Skim fat from pan and increase heat to medium-high. Cook uncovered until liquid is reduced to 1 1/2 cups, about 15 minutes.
Stir cornstarch into the sour cream. Add mixture and chicken to pan and cook, uncovered, 5 to 10 minutes, until everything is hot and the sauce has thickened.
Servings Makes 4 servings
- Amount Per Serving
- Calories 704Calories from Fat 59
- % Daily Value *
- Total Fat 46g71%
- Saturated Fat 16g80%
- Cholesterol 201mg67%
- Sodium 784mg33%
- Total Carbohydrate 13g5%
- Dietary Fiber 1.8g8%
- Protein 58g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.