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Monday, March 5, 2012

Chicken Paprikash

Chicken Paprikash

I had decided to cook Chicken Paprikash, Homemade Bread, and Nicholson's Farmhouse Peanut Butter Pie for our Sunday lunch but my daughter-in-law, Joy, had called me earlier in the week and said that Eli had ball practice on Sunday at 1:00, so we moved our lunch to Saturday.  It was just as good on Saturday as it would have been on Sunday!  Chicken Paprikash is a recipe that we have always associated with cold weather.  I told my family that this would probably be our last making of Chicken Paprikash until late fall or early winter.  This recipe makes a large pot, so we know there will be some leftovers for our lunches and there are no complaints about that! 

This takes about 3 1/2 hours to make but it's worth it.  It's not difficult, just time consuming.  From the time you begin, the smells are tantalizing.  Onions sauted in butter to the addition of the Hungarian Paprika...........smells you will love having in your own kitchen!

Chicken Paprikash

3 Tbsp. margarine
1 large onion, chopped
4 large chicken breasts with skin
3 heaping Tbsp. of Hungarian Paprika
3 sweet banana peppers
3 tsp. salt
2 tsp. black pepper
3/4 cup milk
4 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, Hungarian 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.  Cook for 8 min. stirring several times.  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. 

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