Home / Dinner Hungarian Chicken Paprikash
¼ cup (60 ml) butter
1 finely chopped medium onion
8 chicken pieces
1 seeded chopped green pepper
1 large seeded chopped tomato
1 clove finely chopped garlic
1 Tbsp (15 ml) sweet or hot Hungarian paprika
Salt and pepper
¾ cup (180 ml) water
1 cup (250 ml) NESTLÉ Dessert & Cooking Cream
2 Tbsp (30 ml) flour
Rice or buttered noodles
Heat ¼ cup (60 ml) butter in a large saucepan with a lid.
Add 1 finely chopped medium onion and sauté over low heat until translucent.
Add 8 chicken pieces and brown lightly on both sides.
Add 1 seeded, chopped green pepper, 1 large seeded, chopped tomato, 1 clove finely chopped garlic and 1 Tbsp (15 ml) sweet or hot Hungarian paprika.
Season with salt and pepper and stir in ¾ cup (180 ml) water.
Bring to the boil.
Cook for about 35 mins or till chicken is tender (20 mins or less if it’s breast meat only).
Remove chicken to heated platter and keep warm.
Make sour cream by adding lemon juice, to taste, to 1 cup (250 ml) NESTLÉ Dessert & Cooking Cream.
Add a spoonful of the pan juices to soured NESTLÉ Dessert & Cooking Cream to "temper" the mixture (bring closer to the cooking temperature of the pot).
Stir in tempered sour cream mixture and slowly add 2 Tbsp (30 ml) flour (or less if required) to pan until sauce thickens.
Return chicken to pan, tossing and warming thoroughly in the sauce.
Serve with rice or buttered noodles.