Chicken Paprikash

The other night while watching Diners, Drive-ins & Dives, I watched a lady making Chicken Paprikash.  No recipe was given but I found a video of the show online and watched it over and over.  Then I watched it over and over again and took notes. Then I made the sauce and then I made the sauce again and it turned out so good!  I made homemade potato dumplings because that’s what the lady on TV made but you could serve it over noodles.

The recipe looks much harder to make than it really is.  And, it’s definitely worth making!!

Chicken Preparation:

1 whole chicken, cut up
1 small onion, sliced

The night before you plan to serve:
Season chicken with salt, pepper, garlic powder (anything else you want to add). Pour 1/4 cup oil over the chicken. Refrigerate overnight.

The day of serving:
Slice onion and place in 9″ x 13″ baking pan. Place chicken on top of onions.

Bake uncovered at 350° for 1 hour.

Ingredients for Potato Dumplings:

1-1/2 c. mashed potatoes – make sure there are no lumps or use instant mashed potatoes
2 eggs
1/2 c. sour cream
Flour
2 cups bread crumbs
1/2 stick butter

Ingredients for Sauce:

¼ c. olive oil
1 chopped onion
1 chopped green pepper
3 cloves garlic, chopped
1 can tomato paste (I used about 1/2 cup of double strength tomato paste in a tube)
2 cans chicken broth (I used one quart of home canned smoked chicken broth)
1 tsp. black pepper
½ tsp. marjoram
1 tsp. paprika
½ tsp. red pepper flakes
1 tsp. garlic powder
1 T. beef boullion granules
1 T. chicken boullion granules
2 bay leaves
3 T. flour
1 c. sour cream

Directions for Sauce:

Saute onion, garlic and bell pepper in olive oil. Add tomato paste, chicken broth, boullion and spices.

Simmer slowly for about  an hour. If too much of your liquid cooks out, add 1 cup (or more if needed) of water.

Add cooked chicken to sauce and simmer for another half an hour.

Remove chicken.

Mix flour with 1 cup cold water. Stir into sauce and continue simmering and stirring til sauce thickens.  Stir in sour cream and continue stirring til dissolved.  Return chicken to sauce. Serve immediately or keep warm til time to serve.

To serve, place cooked potato dumplings or pasta in bowl. Spoon meat and sauce over it.

Comments

  1. 2

    says

    I watched that show too!! It does look delish!!! I wrote down a recipe from that show but didn’t write the dish name down, off to youtube I go…….

  2. 4

    Cindy says

    Hey, I don’t have your email on my new computer yet so you need to answer me back.

    Cindy

    Oh, yeah, “Please”

  3. 5

    Brenda B. says

    Looks time consuming. How do you cut up a chicken so nicely? I tried once and it looked like a hatchet job. I’ll have to try this one on a weekend. Thanks for sharing!

  4. 6

    Peggy says

    Judy could you share your recipe for Artisian Bread. You said it would keep for about 12 days in fridge. My husband would like to make it as he is the good cook in our family. Would like to make some pizza like you did. Looked delicious.

  5. 7

    says

    The original recipe is Hungarian, written “Csirke paprikás”.
    If you want, I can send you it. But it will be totally diferent.
    Hugs from Budapest!