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Chicken paprika

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Ingredients/Components

chicken, cut up - 1 (2
flour - 1/3 c
salad oil - 2 Tbsp
medium onions, thinly sliced - 2 item
chicken flavored bouillon cube or envelope - 1 item
paprika - 1 Tbsp
salt - 1 tsp
pepper - 1/8 tsp
sour cream - 1/2 c
spaetzle - 1 item
In skillet over high heat in hot oil, brown chicken
water - 1/2 c
eggs - 3 item

How to make chicken paprika:

Coat chicken with flour; reserve remaining flour. In skillet over high heat in hot oil, brown chicken. Remove from skillet. Into hot oil, stir onions and remaining flour. Cook 2 minutes. Stir in bouillon, paprika, salt and pepper and 1 1/2 cups water. Add chicken; reduce heat. Cover and simmer 25 minutes or until tender, turning once.

Meanwhile, prepare spaetzle. Remove chicken to large platter. Spoon fat from gravy; stir in sour cream. Add spaetzle and heat through. Spoon around chicken.Spaetzle:2 c. flour1/2 c. water1/2 tsp. salt3 eggs In 6-quart Dutch oven over high heat, boil water. In bowl, mix flour, 1/2 cup water, salt and eggs until smooth. Reduce heat. Over boiling water with spaetzle maker, press through batter. Stir gently so spaetzle does not stick. Boil 5 minutes.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.4

Average rating: 3.4, total votes: 7

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