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Tuesday, January 4, 2011

Chicken Paprikash

This family recipe was given to me by one of my co-workers, Lisa Herman, about 15 years ago. The only addition that I made was the hot sauce.  My husband always loved to come home from work on Saturday morning and smell the onions being sauted in butter.  He knew that a pot of Chicken Paprikash was in the making and I'd be getting the bread machine out soon to make a loaf of bread.  At the onset of cool weather, Brent would always put in a request for Paprikash!  The middle of December brought some rather cold weather our way, so we had a Sunday lunch of Chicken Paprikash, homemade bread, and brownies.  It makes a large pot, so we know there will be some leftovers for our lunches and there are no complaints about that!  

It takes about 3 l/2 hours to make but it's well worth it.  It's not difficult just time consuming.

                                                       Chicken Paprikash
3 Tbsp. margarine
l large onion, chopped
4 large chicken breasts with skin
3 heaping Tbsp. of Hungarian Paprika
3 sweet banana peppers
3 tsp. salt
3 tsp. black pepper
l/2 cup of milk
2 heaping Tbsp. of self-rising flour
16 oz. sour cream
3 Tbsp. hot sauce
1 box or bag of Rotini spiral pasta
1 Tbsp. margarine
1 tsp. salt


Saute onion in margarine in a large stock pot.  Add chicken and cover with water.  Add salt, pepper, paprika, and banana peppers.  Bring to a boil, cover, and simmer on medium for two hours.  Remove the banana peppers and discard.  Remove chicken from stock pot.  Allow the chicken to cool and then remove the skin.  Tear the chicken apart and then return the chicken to the stock pot.  Add hot sauce and stir. 


In a separate bowl, stir together milk and flour to make a paste.  Add sour cream to this mixture and mix well.  Pour into stock pot.  This will slightly thicken the chicken and broth.  Return to a boil and then simmer for one hour.


In a separate boiler, bring water to a boil.  Add a tsp. of salt and a Tbsp. of butter.  Add Rotini spiral pasta.  Follow directions on box or bag for cook time.  Drain the pasta in a colander.


Pour the cooked pasta into the stock pot.  Stir. You are now ready to enjoy a delicious bowl of Chicken Paprikash.


I always serve this with homemade bread made in my bread machine.


You can usually find the Hungarian Paprika at Bruno's.  It's not available at all grocery stores.

2 comments:

  1. you know-I have never made this nor eaten it at your house, but remember years ago when you were first going to try it, the hard time you had finding Hungarian paprika. I didn't know why you couldn't use regular paprika, but you had to have the Hungarian kind. Still don't know what the difference is. Maybe if I made this I would know!!!

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  2. I have a bread machine and when I make bread it is hard on the top. Will you please post your bread recipes that you make in the bread machine? I can't wait to try some of your recipes. You sound like an excellent cook.

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