Wednesday, November 23, 2011

Chicken Paprikash

I was first motivated to make this after visiting Catacombs in Spokane. If you are a Spokane resident, and have not been to this fine establishment, you need to go. There is no reason why you should not. The food is glorious, and the atmosphere is so unique! Anyway, they have a great Chicken Paprikash over spatzle.

Chicken Paprikash

Prep time: 20 minutes
Cook time: 40 minutes

Serves: 3-4

2 or 3 chicken breasts (you could also do whole chicken pieces)
some salt
3 tablespoons of Butter
2 medium to large Onions
black pepper
2 tablespoons Paprika (you can get super fancy and get Hungarian Paprika, or Sweet Paprika)
1 teaspoon Hot Paprika or Cayenne Pepper
1 Cup Chicken Broth
1/2 cup sour cream

Cut up Chicken. Add a little salt (garlic too if you want) rub this around a bit. In a large pan, add butter on medium heat, let melt, add chicken. Cook chicken until all sides are white, but don't cook all the way (we are going to stew the chicken later to fully cook it). Get it to about 75% done. If you are really paranoid, you can cook it all the way in this step, but you might dry it out. Remove and set aside.


While the chicken is cooking, slice onions. From top to bottom, in fairly big wedges (16-20 per onion). Once chicken is removed, add onions in to pan. If the butter is mostly gone, add some more. Cook onions until just getting light brown. Remove from heat, add the paprika, black pepper, and hot paprika or cayenne. Stir well. Add chicken broth, stir some more.

Yes for Asparagus!

Add chicken. Cover pan, let simmer for 20 minutes. This can be extended longer, this should only make the chicken tastier.
At this point, your kitchen will smell amazing.
When ready, remove from heat, let cool a little bit (4-5 minutes) mix in sour cream.

Serve on top of spatzle or pasta. For those of you who don't like it really hot, you can add sour cream at this point to dull down the spice.

Enjoy with a friend!

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