Chicken Paprika
Bone-in breast pieces simmered in a paprika-cream sauce. About 4 servings.
Ingredients:
- 2 Cups cooked rice (1 cup uncooked)
- 1 Tablespoon Paprika
- 1 Large Yellow Onion, chopped fine (about 1 cup)
- 1 Cup Sour Cream
- 2 Tablespoons Flour
- 2 Lbs. chicken breasts (with bones)
- 1 Tablespoon each of Butter and Oil
- 3 Cups Chicken Broth
- Salt and Pepper to taste
- Flour for dusting the breasts
Preparation:
- Cook the rice while the rest of the meal is being prepared.
- Stir the 2 Tbsps flour into the sour cream until smooth. Set aside.
- Break the breasts into pieces and dust them with flour using a shaker
- Melt the butter, oil and paprika together in a large stew pot or (better) a pressure cooker.
- Add the onion and saute until the onion is glossy.
- Brown the chicken pieces with the onion-paprika mix.
- Add the stock, bringing the stew to a boil.
- For pressure cooker:
Seal the cover, bring to pressure and cook for about 10-15 minutes
For stew pot:
Bring to a boil, cover and simmer for 20-30 minutes
... that is, until chicken is thoroughly cooked.
- Remove from heat.
- Take a half cup or so of the stew's broth, stirring it into the sour cream-flour mixture until smooth.
- Add this sour cream mix back into the stew, stirring to blend smoothly.
- Stir in the rice.
- Reheat on medium-low to thicken the stew and plump the rice.
