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Hungarian chicken paprikash

Preparation

15

Cooking

35 min

Serves

4

Instructions

  • Heat ¼ cup (60 ml) butter in a large saucepan with a lid. Add 1 finely chopped medium onion and sauté over low heat until translucent.
  • Add 8 chicken pieces and brown lightly on both sides. Add 1 seeded, chopped green pepper, 1 large seeded, chopped tomato, 1 clove finely chopped garlic and 1 Tbsp (15 ml) sweet or hot Hungarian paprika.
  • Season with salt and pepper and stir in ¾ cup (180 ml) water. Bring to the boil.
  • Cook for about 35 mins or till chicken is tender (20 mins or less if it’s breast meat only).
  • Remove chicken to heated platter and keep warm.
  • Make sour cream by adding lemon juice, to taste, to 1 cup (250 ml) Nestlé Dessert Cream.
  • Add a spoonful of the pan juices to soured Nestlé Dessert Cream to “temper??? the mixture (bring closer to the cooking temperature of the pot).
  • Stir in tempered sour cream mixture and slowly add 2 Tbsp (30 ml) flour (or less if required) to pan until sauce thickens.
  • Return chicken to pan, tossing and warming thoroughly in the sauce.
  • Serve with rice or buttered noodles.