Hungarian Chicken
"This recipe comes from a little recipe book called "Eat, drink, and be Chinaberry" and is accredited to Paula Radosevich. My husband and I love the slightly sweet rich paprika flavor. I feel it is vital to use a good quality, very fresh Hungarian sweet paprika, to be able to truly appreciate the delicate earthy flavor this spice brings to a dish. When my husband and I first made this recipe, we were all ooohs and aaahs, savoring every bite."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 7 boneless skinless chicken thighs, cut into bite-sized pieces (or I use about 4 boneless, skinless chicken breasts, cut into bite sized pieces)
- salt & pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 (14 1/2 ounce) can stewed tomatoes (I buy them already chopped)
- 2 1⁄2 tablespoons sweet Hungarian paprika
- 1 (14 ounce) can chicken broth
- 1⁄4 - 1⁄2 cup brown sugar
- 2 cups sour cream
directions
- Salt and pepper chicken pieces.
- Heat the vegetable oil over medium heat in a large frying pan.
- Brown the chicken lightly on all sides, about 10 minutes.
- Remove the chicken pieces and set aside.
- Add onion to pan.
- Cook just until the onion starts to brown.
- Add the tomatoes and the paprika.
- Return the chicken to the pan, add chicken broth and brown sugar.
- Cover and simmer until tender, about 30 to 40 minutes.
- Stir in sour cream.
- Heat until warm, but do not boil.
- (I temper the sour cream by adding small amounts of the hot broth mixture into the sour cream, stirring the sour cream continuously, until the sour cream is very warm, then I add to the broth mixture in the pan, and stir. Heat until warm. I do this so as not to curdle the sour cream).
- Serve over egg noodles or, spaetzle, or over homemade Hungarian noodles.
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RECIPE SUBMITTED BY
Naturalbohemian
United States
I love cooking and baking, and so does my wonderful husband of 26 years.We are truly soulmates, and we really enjoy cooking together. I am obsessed with gathering and reading new recipes and cookbooks! I have literally over a thousand cookbooks, and I read many of them frequently. I have so many cookbooks that I like I am not sure which ones I would say are my favorites, but I do really like "Jim Fobel's Old Fashioned Baking Book", and I really like a lot of Land O' Lakes cookbooks, and cookbooks by a local chef here in the Northwest, Caprial Pence. I am a native Oregonian, and I love the mountains and trees that surround the area. I love learning about different cultures and one of my favorite ways is through the sharing of recipes, of course. I am fascinated by spices and their usages, and have read alot about them. I am an avid reader of classic literature, nonfiction nature and memoirs, and love passing on my love of books to others.I love to crotchet doilies (yes there are still people who make doiles).I love the Fall time, I love everything about Autumn, the colors, the sights, the sounds, the smells,and of course the food and drink. There's nothing like the sound of migrating geese overhead as the sun goes down, or the sound of hammered dulcimer music on a crisp sunny Autumn day, I also love snowy winters, which unfortunately we rarely ever experience in our area any more. I love beautiful art, and european antiques, Irish music and genuinely kind people. I am a bird watcher, and an animal lover, and one of my dreams is to someday open a wild bird rehabilitation center of my own, after volunteering for a short stint at the local Audobon rehabilitation center. The third member of my family that I could never fail to mention is our wonderful, spirited burmese cat of 18 years named Hadji, who always makes sure his presence is felt in our home. I am passionate about nature, and to be honest just about anything else that I get interested in! I have bird scaped my yard, and the birds just flock in to our small suburban yard! We have even had great blue herons that have come to fish (though there is no fish there) in our small 5' by 10' pond, and racoons, skunks and many frogs, plus a pair of mallards that have taken up regular residence there, we're thrilled! Well I could go on and on, but I won't (whew!). Some pet peeves would have to be, suburban sprawl, loss of animal habitat and countryside, and the destruction of the environment (It truly saddens me just to see any beautiful healthy tree cut down). Back to the issue of food - I really love this site and I hope to try and share a lot of recipes.
