Easy chicken recipes - Quick Hungarian chicken paprika
Quick Hungarian chicken paprika
- 2 tablespoons vegetable oil
- 1 small broiler-fryer chicken, cut in pieces, or 4 boneless, skinless chicken breast halves
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup dry white wine
- 2 sweet onions, cut in half lengthwise and thinly sliced
- 1 14½-ounce can peeled, chopped tomatoes, with juices
- 5 teaspoons sweet Hungarian paprika (no substitution)
- ¼ cup water or chicken stock
- 1 pound red potatoes, pared and diced in ½-inch pieces
- ½ cup sour cream or nonfat sour cream
- 2 tablespoons fresh parsley, chopped
Time to completion:
This easy chicken recipe makes about 5 or 6 servings.
In large Dutch oven, nonreactive casserole or heavy skillet, heat oil. Sprinkle chicken with salt and pepper.
Add to hot oil and cook, turning occasionally, until chicken is brown on all sides. Place chicken in separate bowl. Add wine to pan used to brown chicken and simmer about 2 minutes, scraping browned chicken bits off bottom of pan.
Add onions and cook, stirring occasionally, until softened, about 6-8 minutes. Stir in tomatoes with juices, paprika, water or chicken stock and potatoes.
Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Skin and remove bones from chicken; cut into 1-inch chunks and return to pot.
Simmer until chicken is no longer pink in center, about 3-4 minutes longer. Taste and season with additional salt and pepper, if desired.
Remove from heat and stir in sour cream and sprinkle with parsley.
Do not allow mixture to boil after adding sour cream or it is apt to curdle.
Mariana & Catalin
This excellent easy chicken recipe was written in 2001 by Barbara Bratel Collier and is © 2001 Sun Newspapers.