Aunt Annie's Chicken Paprika Recipe

Name: Aunt Annie's Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 cups all-purpose flour; 1 teaspoon salt; ¼ teaspoon pepper; 4 lbs chicken pieces; oil (for frying); 3 onions, sliced; 1 garlic clove, chopped; 6 carrots, peeled and sliced; 2 tablespoons Hungarian paprika; 2 cups water; 3 chicken bouillon cubes; cooked spaetzle noodles or egg noodles

Servings: persons

2 -3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
4 lbs chicken pieces
oil (for frying)
3 onions, sliced
1 garlic clove, chopped
6 carrots, peeled and sliced
2 tablespoons Hungarian paprika
2 cups water
3 chicken bouillon cubes
cooked spaetzle noodles or egg noodles

1
Mix flour, salt and pepper in a plastic zipping bag.
2
Add chicken pieces, two at a time, and toss to coat.
3
Heat 2 tablespoons oil over medium-high heat in a Dutch oven.
4
Saute onions until tender; remove from pan and set aside.
5
Add additional oil to about 1/2-inch deep.
6
Brown chicken on both sides, a few pieces at a time; set aside.
7
Stir in remaining ingredients except noodles.
8
Bring to a boil; return chicken to pan.
9
Simmer for one hour over low heat.
10
Serve with cooked spaetzle or noodles.

1204

kcal

Calories

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 -3 cups all-purpose flour, 1 teaspoon salt, ¼ teaspoon pepper, 4 lbs chicken pieces, and more.

Yes, Aunt Annie's Chicken Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aunt Annie's Chicken Paprika

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