Total Steps
6
Ingredients
11
Tools Needed
6
Ingredients
- 2.5 pounds cut-up chicken
- 1/4 cup kosher salt
- 1 quart water
- 3 tablespoons shortening
- 1 cup onions, finely chopped
- 1.5 tablespoons mild Hungarian paprika
- 1 small green pepper, chopped
- salt and pepper
- 2 cups chicken broth
- 2 tablespoons flour
- 1.5 cups sour cream
Instructions
Step 1
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.
Step 2
Melt 3 tablespoons shortening in a large skillet over medium heat and sauté 1 cup finely chopped onions until translucent. Remove pan from heat, add 1.5 tablespoons mild Hungarian paprika, being careful not to burn this spice.
Step 3
Remove chicken from brine, rinse thoroughly in clear water and pat dry with paper towels. Season chicken with salt and pepper, then add to the skillet. Mix to combine paprika-onions with chicken. Add 1 small chopped green pepper.
Step 4
Return skillet to stove, adding just enough chicken broth to prevent chicken from burning. Bring to a boil, then cover and simmer until chicken is cooked through and tender.
Step 5
Once chicken is cooked, remove it from the skillet and set aside to keep warm. In the same skillet, whisk 2 tablespoons flour into the remaining pan liquids/broth until smooth. Gradually whisk in 1.5 cups sour cream until well combined.
Step 6
Bring the sauce to a gentle simmer, stirring frequently, until it thickens to your desired consistency. Return the cooked chicken to the skillet, coating it with the sauce. Heat through gently before serving.