Hungarian Chicken Paprikash


2 1/2 pounds cutup chicken, which has been soaked in salt 1 1/2 tablespoons mild Hungarian paprika
3 tablespoons shortening
salt and pepper to taste
1 cup onions, finely chopped
1 small green pepper chopped
1 1/2 cups sour cream
2 tablespoons flour


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.
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


1.0 servings


Friday, December 4, 2009 - 11:32pm



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