Chicken Paprika

Chicken Paprika
Recipe type: Entree
Cuisine: Hungarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 3.5 lb chicken, cut into 8 pieces
  • 4 large onions, sliced
  • 2 oz butter
  • 1 garlic clove, minced
  • 3 tablespoons hungarian paprika (sweet paprika)
  • 2 tablespoons tomato paste
  • 1 cup broth, hot
  • 1 teaspoon salt
  • ¾ cup sour cream
  1. Pat the chicken dry with paper towels and lightly season with salt and pepper.
  2. Add a small amount of butter in dutch oven and brown the cheicken, you don't have to cook it all the way, just brown it.
  3. In a dutch oven, cook onions and butter over medium heat until pale yellow, about 10-15 minutes.
  4. Add garlic, paprika, tomato paste, and the chicken.
  5. Add 1 cup of broth and the salt. Cover and simmer over low heat for 45 minutes, or until the chicken is cooked through and tender.
  6. Allow it to cool a bit and stir in the sour cream.
  7. Serve with egg noodles or over rice. We like the rice version much better.