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Chicken Paprikash

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“I adapted this from a recipe by Pierre Franey that originally appeared in the New York Times. You may use 1 cup water plus 2-3 chicken bouillon cubes instead of the broth.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in oil.
  2. Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce.
  3. Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot – mix with sauce. Cook 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.
  4. Serve with buttered noodles or rice.

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