Tuesday, December 12, 2006

Chicken Paprikash

I'm a big fan of cream sauces. Most of the time I could eat just the sauce and some rice. Good thing SP loves meat. I think that's why Chicken Paprikash is such a hit at our house: he eats most of the meat and I eat the sauce. We make a good team.

For the paprikash chunks of chicken are cooked in a sauce made heady with onions, garlic and smoked paprika. I serve it over rice in order to sop up every last drop of sauce.

Chicken Paprikash
Serves 4

1 onion, sliced
3 cloves garlic, minced
1 tablespoon smoked paprika
salt and pepper
1 red bell pepper, sliced
1 1/2 cups chicken broth
4 chicken breasts cut into chunks
1/4 cup flour
1/2 cup light cream
1/2 cup sour cream

In a large skillet heat oil over medium-high heat and add onions and garlic. Cook until browned slightly then add paprika, bell pepper and broth. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Add chicken pieces, recover and cook about 5 minutes, stirring occasionally. Add flour to the light cream and mix well. Add to the chicken mixture, stirring until thick. Remove from heat and add sour cream.
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  1. Oh YUM!!! One question, what is smoked paprika? I know about paprika but not about smoked. Where would you get it from?

  2. Teri - you don't have to use smoked paprika, but if you want to buy some I'd look at a specialty grocery store. We got ours at Chelsea Market in New York City, but I know Rachael Ray uses it all the time so I'd think Wegmans or Whole Foods, maybe Trader Joes, would stock it. Your regular grocery store might even have it. :)

  3. Whenever I see the word paprikash, I always think of "When Harry Met Sally":

    "Waiter, there is too much pepper in my paprikash."

    All that time, I never knew what a paprikash was...until now.

  4. elmo - Every time I make this dish and serve it to my husband I have to say that line. :)

    I don't know how authentic this recipe is, but I think the main ingredient in paprikash has to be the paprika. If I could find good Hungarian paprika, that's what I'd use. For now I settle for smoked Spanish since it has more flavor then that grocery store stuff.


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