Chicken Paprika

It’s been a very long time since I served whole chicken pieces without first deboning. When my kids were young I learned that it was much easier to debone while I was still cooking, than to do it after serving. And I was more likely to eat while the food was still warm. Thus, most of my chicken dish recipes use only the meat of a chicken, not the whole pieces.

For the chicken paprika dish, I cut up a 6 lb. chicken into a large pot, covered with water and cooked the chicken until it was done. 6 lbs turned out to be way more than I needed, so I only used half of the breast and one thigh, deboned, along with broth created by the cooked chicken.

In a large skillet heat 3-4 Tbsp. oil and then saute 1 Tbsp. Hungarian paprika in it for a minute. Add a cup of chopped onions and saute for a few minutes. Stir in 2 Anaheim chile peppers, seeded & coarsely chopped; 1 medium tomato, chopped; 2 cloves garlic, peeled and minced; 3 cups chicken broth; salt and pepper to taste; enough chicken meat to suit you.

Bring to a simmer and cook, covered, for about 45 minutes.

Mix 4 Tbsp. flour into 1/2 cup sour cream until well blended. Scoop out a cup of paprika gravy and stir into sour cream mixture until smooth.

Scoop out another cup of gravy and stir into sour cream until smooth.

Stir sour cream mixture into gravy skillet and stir until smooth.

Return skillet to heat and simmer until gravy has thickened a bit.

Serve over spaetzle or noodles or rice. Serves 4.

Chicken Paprika Ingredients

Chicken or pieces cooked in water. Debone the chicken and save 3 cups broth.

3-4 Tbsp. oil

1 Tbsp. Hungarian paprika

1 cup chopped onion

2 Anaheim peppers, seeded and coarsely chopped

2 garlic cloves, peeled and minced

1 medium tomato, chopped

Salt and pepper to taste

4 Tbsp. flour

1/2 cup sour cream