Hungarian Chicken Paprikash
Hungarian Chicken Paprikash includes 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each, 2 teaspoons kosher salt, 1 teaspoon pepper, 2 tablespoons peanut oil or canola...
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Cooking tools:
- Chef's knife
- Cutting board
- Dutch oven
- Skillet
- Saucepan
- Pot
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Stove
- Plate
- Paper towel
Ingredients
- 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons peanut oil or canola oil
- 2 medium onions, halved and sliced
- 2 large garlic cloves, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon sweet Hungarian paprika
- 2 cups hot chicken broth or water
- 1 cup sour cream or fat-free yoghurt
- Hot cooked noodles, mashed potatoes or rice
- Optional: Minced fresh parsley and additional sweet Hungarian paprika
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