Cooking spray or a couple turns of the pan with olive oil
1 pound of boneless skinless chicken breasts cut into cubes, seasoned with salt & pepper
1 pound of boneless skinless chicken breasts cut into cubes, seasoned with salt & pepper
2 1/2 cups of chicken stock
2 tablespoons of Hungarian Paprika
1 teaspoon of chili powder
1 shallot, diced
2 cloves of garlic minced (I used the jarred kind as I was out of fresh)
8 oz of sour cream
8 oz of sour cream
2 tablespoons of flour
Heat the skillet. Add in cubed chicken, sprinkle with salt and pepper ( I recommend more salt than pepper) and brown.
Remove the chicken from the pan
Add in diced onion and garlic, paprika, chili powder ( and a splash of chicken stock) and allow to cook until tender.
Place chicken back in pan, saute for about 3 minutes
Add remaining chicken stock and allow to reduce slightly, approx 5-10 minutes
Meanwhile, In a large bowl add flour to sour cream and combine well.
Remove chicken from pan with slotted spoon once more.
Slowly whisk the sauce into the bowl of sour cream and flour until well combined.
2 comments:
It's been a long time since I had Hungarian Paprikash and I'm wishing the weather would be cooler so I can fill up on it! Looks great :)
This sounds pretty tasty. Thanks for sharing.
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