Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken Paprikash

Thanks, fellas.
Sure. The recipe I use is pretty easy. Most recipes you'll find on the internet differ on what goes in the pan first, but little changes after that.

One simple thing you want to watch out for is getting the sour cream too hot or putting too much in at a time. That's why mine isn't an exact 1 1/2 hour cook, like most on the internet. I like to build it in layers, as I do a lot of recipes, then let it simmer at low heat to meld the flavors.

It kinda goes like this:

Ingredients
1 1/2 lbs chicken (I used 6 thighs with skin on, excess skin and fat removed)
2-3 tbsp vegetable oil
1 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika (.. when you can find. I used some spicy Spanish paprika I had in the pantry.)
1 large onion chopped
1 red bell pepper chopped
1 3/4 cups chicken stock (I use Kirkland Organic chicken stock)
8-10 oz sour cream
2 cloves garlic
1 tbsp all purpose flour (I use Gold Medal)
1/2 cup chopped parsley
salt & pepper

Directions
salt & pepper both sides of chicken pieces and place skin side down in a large pan in the vegetable on medium high heat.
Brown chicken on both sides
Sprinkle Hungarian sweet paprika over the skin side up chicken
Add chopped onion
Add chopped red bell pepper
Nestle onion and pepper between chicken pieces and cook until onion becomes translucent
Add garlic
Add hot Hungarian paprika (again, had to use spicy Spanish)
Add chicken stock and turn heat down to medium
Cook with lid off for at least 20-30 mins (This will cook down some of the chicken stock and meld the flavors. Check it every 10 mins or so. You don't want to burn it here.)
Turn heat down to simmer
Add 4 oz of sour cream and 1/3 of chopped parsley
Simmer a while
Add other 4-6 oz sour cream and 1/3 of chopped parsley
Simmer until sour cream is fully integrated into sauce
Add flour to thicken, if needed or desired
Sprinkle with remaining chopped parsley and serve

Voila.

Preferred serving method is with real Hungarian noodles, but since they're hard to find, I substituted jasmine rice. (Egg noodles would have been closer to traditional recipe. Didn't have any.)
I made the rice the way I do it for Chicken and Spanish Rice recipe, with turmeric, minced red bell pepper and onion, and green peas.

Thanks, guys!

If you ever get a chance, try it with some Kozel Czech beer. Lager or Dark. Second.. Staropramen.

Kozel is really good. Lager is really smooth and dark is not what you expect (somewhat bitter). Don't get that at all.

Forget Pilsner Arquell compared to this stuff. And, believe it or not, there is better. Just can't get it at all in the States.

We can also get Czechvar here. (US name).

Are you familiar with the lawsuit Budweiser US filed against Budvar, in Czech Republic? Pretty funny stuff.. and still going on.