Hungarian Paprika Chicken

  Kelley, from the Flylady website,(click here to learn about flylady) posted this great recipe that I stumbled upon a few years ago.  It has become a favorite I make, every so often.  I like that it is a slow cooked recipe, but doesn’t take as long as one would in a crockpot.  It is great for the cold days of winter, it is so very filling and comforting.  It smells just like a sweet, little, Hungarian Grandmother is cooking in your kitchen!

 

Kelly’s Chicken Paprika

“Chicken Paprika is a family favorite. My dh’s family is Hungarian and his sweet Grandmother has taught me so many of the family recipes. This is one that is always a huge hit!” – Kelly

 

• 1 whole chicken Cut into pieces (I used 3 bone-in chicken breasts)
• 2 medium sized onions, chopped
• 1 16 ounce can stewed tomatoes
• 1 large green pepper, chopped
• 4 tablespoons olive oil
• 3 tablespoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup sour cream
• 1 pound of medium Egg Noodles

In a large pot over medium heat, heat oil and onions until onions are clear, add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (whole can, juice and all), green pepper and spices. Reduce heat and simmer for one hour to an hour and a half until chicken is done.

Pull chicken pieces out and let cool until you can take the bones out. You need to cook it with the bones because of the flavor that it adds to the gravy). While the chicken pieces cooling,  add the sour cream and stir well. Add the chicken pieces back in and simmer.

While Chicken is simmering, boil water and cook Egg Noodles according to package directions. Serves chicken over noodles. Makes a great meal with a loaf of french bread and a green salad.

 

This is when things start smellin’ good!

That’s a lot of paprika, huh?

Make sure onions and peppers are nice and soft.

Getting browned.  Raw chicken– not so pretty.

I would flip them every 20 minutes or so. I also put

a lid on it.

While chicken is cooling, spoon off excess fat.

YUM.  Isn’t that a pretty sauce.  Just wait, it gets better.

Just a bit of sour cream makes a huge, creamy difference.

Add shredded chicken back to pan.

Mix.  (notice mine has no pepper and tomato lumps.

I pureed it for my picky girls.  I prefer to skip this step.

I had leftovers for lunch today, they were GREAT!