Chicken Paprikash

Chicken Paprikash
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Chicken Paprikash
Print Recipe
  1. Cook chopped onions in some olive oil slowly at a medium low temperature until they are soft, brown and sweet.
  2. In a crock-pot, layer the cooked onions on the bottom, then sprinkle with the paprika and garlic.
  3. Shake the chicken pieces in a plastic bag of flour to coat them.
  4. Over a moderately high heat, heat a little more olive oil in the frying pan you used for the onions (you don't need to wash it in between) until hot but not smoking. Add the floured chicken pieces.
  5. Salt and pepper the chicken pieces, then brown them. Turn them occasionally as they cook until they're golden, about six minutes.
  6. Transfer the chicken to the crock-pot (do not clean the frying pan), layering the chicken on top of the onion mixture.
  7. In same frying pan over high heat, bring the stock to a simmer, scraping up the browned bits from the bottom of the pan.
  8. Pour the stock over the chicken in the crock-pot, cover, and cook on low until chicken is tender, 5 to 6 hours.
Recipe Notes

November 19, 2009
For a crock-pot recipe this takes quite a bit of prep, but it’s not hard at all, and very delicious. This is not a tomato-y paprikas, as you can see by the picture. (For a tomato-y one, try this recipe.) This original recipe has sour cream stirred in at the end, but it's really good without it. You may also optionally garnish it with dill.

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