Paprika Chicken Recipe
Paprika Chicken Notes
This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: Cooking with Herbs & Spices, Hermes House pub.
- 2 tablespoons vegetable oil
- 2 medium onions, chopped fine
- 3 pounds chicken in serving pieces, preferably with skin and bones
- 8 ounces ripe tomatoes, peeled, seeded, and chopped
- 1 1/2 tablespoon good quality paprika
- to taste, salt and pepper
- 1 pound egg noodles
- 1/2 teaspoon salt
- 1 tablespoon finely minced parsley
- 2 tablespoons sour cream
- 1 tablespoon flour
- 2 tablespoons cream or sour cream
Serves / Yields
In a flame proof casserole, heat oil and add onion. Cook over low heat, stirring often, until soft but not browned. Add chicken (skin side down) and tomatoes and cook, covered, over low heat for ten minutes. Turn chicken skin side up. Add paprika, salt and pepper, and 3/4 cup water. Cover and cook over low for 30 minutes or until chicken is done.
While chicken is cooking, boil a large pot of water and about 10 minutes before serving, boil the noodles until tender per package directions. Drain and toss with butter, salt, and chopped parsley.
In a small bowl, mix sour cream and flour to form a paste. Remove chicken from pan to a warm platter. Add the paste to the pan, and, stirring constantly, cook over low heat until thick and smooth, about 8 minutes. Add the additional cream or sour cream, return chicken to the pan and continue to cook over low for another five minutes. Serve over the hot pasta.
Boiling sour cream may cause it to curdle, so keep the heat low.
This works very well with cubed pork substituted for the chicken.