Krazy Kurland Chicken Paprikash - version 1
I make 2 versions. One from raw chicken and one from cooked chicken prepared for matzo ball soup. This one starts from raw and uses chicken breast but chicken thighs work well too.
Krazy Kurland Chicken Paprikash - version 1
I make 2 versions. One from raw chicken and one from cooked chicken prepared for matzo ball soup. This one starts from raw and uses chicken breast but chicken thighs work well too.
Cooking Instructions
- 1
Saute onions on high heat with 2 large pinches of kosher salt and ~3 TBSP oil until starting to brown
- 2
Add 4 TBSP paprika (2 Hot and 2 Sweet) and cook through roughly 3 minutes
- 3
Add 2.5 - 3 lbs chicken pieces and cook until chicken has turned white
- 4
Add 2 cans (28 oz) chicken broth and simmer semi-covered, on med-high heat approximately 15-20 minutes stirring occasionally until gravy reduces by 1/3 to 1/2
- 5
Add 5 TBSP sour cream. Mix and cook on medium heat an additional 5-10 minutes until blended
- 6
Gravy will still be a bit thin. Thicken with 2 TBSP corn starch slurry in water. Cook through 3-5 minutes to desired thickness
- 7
Done! Serve over rice, potatoes, or spaetzel
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