Harrison’s hungarian chicken paprikash modified from Mary Lakatos Barto recipe.
Why I Love This Recipe
My great great grandmother would have said to catch, kill and clean the chicken. But nowadays, purchase it. One physical change is the sauce bubbling on the stove. Another physical change is when the water for the macaroni is bubbling. One clue that there is a chemical change is the smell of the chicken cooking.. Another clue that there is a chemical change is when the sauce thickens.
Submitted by: "Harrison P"
Ingredients You'll Need
2 Tab vegetable oil- homogeneous mixture water- pure substance h2o
8-10 pieces of chicken Heterogeneous mixture 2 Tab imported *Hungarian paprika- homogeneous mixture
14 oz. can whole tomatoes, chopped- heterogeneous mixture 16 oz sour cream- homogeneous mixture
1 Qt tomato juice- homogeneous 2 medium onions, chopped fine- heterogenous mixture
1 teas salt- pure substance NaCI 1- 10 oz pkg fresh mushrooms, sliced- Heterogenous
¼ teas black pepper- Heterogenous flour, optional- homogenous mixture
get the chicken and rinse well and pat dry. Shake in seasoned flour. Heat oil in skillet until hot. Brown chicken lightly on all sides (abt 10 min). Remove chicken pieces to sauce pot or dutch oven. Add onions to skillet and saute until almost tender but not browned. Add mushrooms and cook a few minutes longer. Remove skillet from heat and add paprika, salt and pepper, stirring to loosen all particles in skillet. Add this to the sauce pot along with all remaining ingredients except sour cream and flour.
Add enough water to just cover. Cover and simmer 20-30 minutes, depending on the thickness of chicken pieces. Remove chicken to platter temporarily.
Temper sour cream so it doesn’t curdle when adding to hot juice, then stir into liquid using a wire whisk. If desired, thicken with a milk and flour combination. Return chicken to pot just to coat with sauce, then serve over noodles, shells, or dumplings.