Licia Bobesha Recipes Chicken paprikash

Chicken paprikash

An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!

As I lately have a little time, I was searching on the web yesterday. On the lookout for new, interesting tips, inspirational dishes that I have never tested before, to delight my loved ones with. Looking for a while but couldn’t come across any interesting stuff. Just before I wanted to give up on it, I stumbled on this scrumptious and easy treat by accident over Suncakemom. It looked so fabulous on its snapshot, it required quick action.

It had been not difficult to imagine just how it is made, its taste and just how much boyfriend might like it. Actually, it is extremely easy to impress the guy in terms of cakes. Anyhow, I visited the page and used the step by step instuctions which were accompanied by superb snap shots of the process. It really makes life rather easy. I could imagine that it’s a slight inconvenience to shoot photos in the middle of baking in the kitchen because you most often have sticky hands thus i really appreciate the hard work she devote to make this blogpost .

Having said that I’m encouraged presenting my own, personal recipes in the same way. Many thanks for the concept.

I was fine tuning the main mixture create it for the taste of my family. I must say it turned out an incredible success. They prized the flavour, the consistency and enjoyed getting a sweet such as this during a stressful week. They quite simply asked for even more, more and more. So the next time I am not going to make the same miscalculation. I’m gonna multiply the quantity to make them happy.

There are more Chicken paprikash recipe at SunCakeMom

Pour oil into a pan and heat it up.

While the oil is heating, slice the onions.

When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.

Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.

Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.

Sprinkle in paprika and add tomato.

Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.

Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.

Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.

Take it off heat and let the flavors come together for about another 10 more minutes.

Serve it with sour cream at the table.

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