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Ingredients
2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 tablespoon Hungarian paprika
12 pieces chicken (thighs, legs and breasts), about 6 pounds
1 teaspoon kosher salt, plus more to taste
1 cup homemade or low-sodium canned chicken stock
½ cup sour cream
1 tablespoon cornstarch
Nutritional analysis per serving (6 servings)
5 grams carbs; 179 milligrams cholesterol; 473 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 10 grams saturated fat; 37 grams fat; 1 gram fiber; 596 milligrams sodium; 29 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a very large skillet over medium-high heat. Add the onion and cook, stirring, until tender. Add the paprika.
- Step 2
Sprinkle the chicken with 1 teaspoon salt. Place in the skillet with the onion. Add stock, reduce heat, cover and simmer for 40 minutes. Turn the chicken and simmer until tender, another 40 minutes.
- Step 3
Put the sour cream into a bowl and stir in ½cup broth from the skillet. Stir mixture back into the skillet. Dissolve cornstarch in 1 tablespoon cold water. Stir the cornstarch mixture into the skillet and cook for 3 minutes. Season to taste with salt. Serve with oven rice (see recipe).
Private Notes
Comments
Same basic recipe my grandmother made except she added I sliced green pepper and a drained can of whole peeled tomatoes to the chicken as it simmered.
Simple recipe, straight forward, authentic and excellent.
Add diced carrots. If halving the recipe, use slightly more than half the liquid.
Very good. Made with boneless skinless thighs. So easy. Threw in a can of mushrooms and a tablespoon of tomato paste.
Everyone loved it but not much flavor. Meh.