RECIPE: Chicken Paprikas
Hi all --
I made this last week and thought it was really delicious. Note that I didn't have hot hungarian paprika on hand, so I subbed in about half a teaspoon of cayenne pepper and a half a teaspoon of chili powder instead. I also cut down on the amount of butter, using just a tablespoon or so...
Recipe courtesy Emeril Lagasse, 2001
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons sweet Hungarian paprika
2 teaspoons hot Hungarian paprika
1 teaspoon salt, plus 1/2 teaspoon
3 tablespoons butter, bacon fat, or lard
1 cup finely chopped yellow onion
2 teaspoons minced garlic
1/2 cup chopped, seeded, peeled tomatoes
1 to 1 1/2 cups chicken stock
1/2 cup sour cream
Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.
Melt the butter in a large saute pan over medium-high heat. Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes. Add the garlic and cook for 30 seconds. Add the chicken and cook, stirring, until golden, about 4 minutes. Add the tomatoes and cook for 1 minute. Add enough stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.
Uncover and add the sour cream. Cook gently until incorporated and warmed through, about 2 minutes. Season, to taste.