Chicken Paprikash (from Eszter.com)
Thanks to my Mom for this one!
chicken breast (say a medium package)
one big onion (white not purple)
3/4 tsp paprika (preferably authentic Hungarian )
1/4-1/2 tsp salt
1/2 cup water
3 tbs sour cream
1 tbs flour
2 tbs water
Utensils: small pan, large pan, 2 mugs
How to perpare:
Cut big onion into small pieces. Cook in small pan using some oil until
clear (make sure not to burn it!).
Cut chicken into pieces about 3x2 inches. Put oil in the big pan and cook
both sides of the chicken pieces. At first, only put so many that they make one
layer in the pan. Take out, put in next batch. Once all have been cooked on
both sides (white but not brown) then put them all in the pan. Put the onions on
top of the chicken pile and add salt plus the paprika. Add 1/2 cup water. Set
medium-low. Keep an eye on the dish. The chicken can lose lots of water. You
don't want the whole pan to be filled with water because that will give the
chicken a different flavor. Periodically, drain the pan of some water. DO NOT
DUMP this liquid, rather, collect it in a mug. This will be very important and
delicious sauce in the end that you will pour over the final dish. To drain the
pan of water, you can either use a spoon or you can put the cover on the pan and
VERY CAREFULLY tip it over. You want to make sure that you always leave some
water on the bottom so the chicken doesn't burn! Do this for about 30 mins or
when chicken seems to be soft.
Take flour and water in a mug and mix smooth. Add sour cream and mix. Once
all smooth, pour over chicken and let cook for another couple of minutes. Also,
don't forget all the extra sauce you have sitting in the mug on the side, be sure
to pour that over the chicken when serving!
I'm glad you're trying out this recipe. Please let me know if you
it by sending a note to recipes04 at eszter dot com. Bon appétit!
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was posted on the Web in November, 2001.