Paprikash" from: "Our Traditional Windish
(Slovenian) and Hungarian Heritage Recipes". Published October
Recipe by Dorothy Skraban.
EASY CHICKEN PAPRIKASH
4 to 5 lbs chicken
1 pt sour cream
1 to 2 tsp paprika
˝ pt water
1 tbsp flour
salt and pepper to taste
Cut up chicken into serving pieces or
purchase favorite chicken sections. In pan large enough for the
chicken pieces saute some onion. Add paprika. Add chicken (well
rinsed but not wiped dry). Add minced garlic, some salt and pepper.
Cover and let stew slowly in its own juice (if too high heat will
start to stick on pan. Add water or chicken broth - only if needed).
When chicken is done, add sour cream (about 1 pint) and a little
water (about ˝ pint) to which 1 tablespoon flour is stirred in, and,
if needed, more salt and pepper to taste. NOTE: After adding cream,
do not over-cook. Serve hot over dumplings.
about 6 tbsp flour
1/8 tsp salt
Add flour to unbeaten egg and salt; mix well. Let stand for ˝ hour.
Drop by teaspoonful into boiling and salted water. Simmer 5 to 10
minutes after dumplings rise to surface. Drain. Serve hot with
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