Paprikahühnchen – Chicken with Paprika Sauce Recipe

This is a fairly simple, yummy dish. It is also forgiving. The picture you see is a version I did with leftover turkey (sloppy looking, but yummy). You can also add mushrooms, or mix peas in the sauce, etc.

This is now a staple in Germany, but was adopted from Hungary.

Difficulty: easy
Preparation Time: 50 minutes

Portions: 4

Ingredients:

• chicken or turkey, 3 breasts cut in chunks, or 2 – 3 cups if using leftovers
• salt
• 1/2 c. butter or margarine
• 1 large onion, minced
• 1 tbs sweet paprika
• 2 cups chicken broth
• 1 tbs flour
• 1 cup sour cream

Preparation:

1. Using a large saucepan, add in butter and melt. When butter is bubbly, add in onion. Saute until yellow. Be careful not to over cook the onion!
2. Add meat into the pan. Blend ingredients. Add in paprika and mix well. If meat is uncooked, just cook until outside is white, for about 8 minutes on medium heat. Do not brown. If meat is precooked, simply saute for 3 minutes.
3. Pour in chicken broth. Add in salt to taste. Bring to a boil, then reduce to simmer and cover. Cook for 20 – 30 minutes (if meat was raw), or 10 minutes (if precooked).
4. Blend flour into the sour cream and set aside.
5. Remove meat, leaving sauce in the pan. Increase heat to medium-low.
6. Blend in sour cream mixture, stirring constantly until the sauce is smooth. At this point you may taste the sauce and add more paprika if you’d like.
7. Add chicken back into sauce. Bring to boil, then reduce to a simmer. Cook, uncovered, stirring occasionally for 10 minutes.
8. Serve with spaetzle or buttered noodles, and your choice of vegetable.

Nutritional Facts data are for meat and sauce only, using reduced fat sour cream and 1.5 lbs of chicken breast meat (no skin).