Hungarian Chicken Paprikash Recipe

Name: Hungarian Chicken Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons hungarian paprika; 2 1/2 pounds chicken; 3 tablespoons shortening; salt; pepper; 1 cup onions finely chopped; 1 green pepper small, chopped; 2 cups chicken broth; 1 1/2 cups sour cream; 2 tablespoons flour

Servings: persons

1 1/2 tablespoons hungarian paprika
2 1/2 pounds chicken
3 tablespoons shortening
salt
pepper
1 cup onions finely chopped
1 green pepper small, chopped
2 cups chicken broth
1 1/2 cups sour cream
2 tablespoons flour

1
To Soak Chicken in Brine: Rinse chicken thoroughly. Dissolve 1/4 cup kosher salt in 1 quart water. Place chicken in a resealable plastic bag. Add salted water, reseal and refrigerate about 30 minutes.
2
Melt shortening in a large skillet over medium heat and saute onions until translucent. Remove pan from heat, add paprika, being careful not to burn this spice. Remove chicken from brine, rinse thoroughly in clear water and pat dry with paper towels. Season chicken with salt and pepper, add to skillet. Mix to combine paprika-onions with chicken. Add chopped green pepper. Return skillet to stove, adding just enough broth to prevent chicken from burning. Bring to a boil, then cover and

914

kcal

Calories

Fat

Carbs

130

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 10 ingredients. The key ingredients include: 1 1/2 tablespoons hungarian paprika, 2 1/2 pounds chicken, 3 tablespoons shortening, salt, and more.

Yes, Hungarian Chicken Paprikash 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.

Hungarian Chicken Paprikash

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