Chicken paprika is a simple yet sumptuous Hungarian comfort food. You can fry the chicken just like in the steps below, or you can combine all the ingredients in one pot and boil them. Make sure not to overcook the chicken because we want it to be very tender. You can also add caraway seeds or saffron to make it more interesting. This recipe can be served with rice, noodles/pasta or bread.
4Â boneless chicken breasts, sliced into 1/4 inch strips
2Â tablespoonsÂ flour
2Â teaspoonsÂ sweet Hungarian paprika
1/4 teaspoonÂ ground black pepper
1 tablespoon tomato paste
1Â tablespoonÂ butter
1/4Â cupÂ finely choppedÂ onion
3 cloves garlic, minced
1/4Â cupÂ chicken broth
1/2Â cupÂ light sour cream
Place the flour, half of the paprika and black pepper in a large re-sealable bag. Add the chicken in batches; shake the bag, to coat the chicken slices in the flour mixture. Remove from the bag and shake off the excess flour.
Heat a large skillet over medium heat. Melt the butter and fry the chicken for 4-6 minutes or until they are tender; turn at least once. Once the chicken slices are cooked, transfer them to a plate.
SautÃ© the onion in the skillet until it becomes translucent. Add the garlic and cook it for 1-2 minutes. Pour in the chicken broth and add the tomato paste and remaining paprika. Bring to a boil. Stir in half of the sour cream, and add the chicken. Simmer for 8-10 minutes or until the sauce thickens. Serve immediately on a bowl topped with the remaining sour cream.
Photo Courtesy Of: Â stu_spivack