Hungarian Chicken Paprikash Recipe #172081
Posted for ZWT II - Eastern Europe/ Hungary
This recipe is from "Bon Appetit Tastes of the World". Spoon this over egg noodles that have been tossed with butter and poppy seeds.
by Chabear01
1 hour | 30 min prep
SERVES 4
- 4 large boneless chicken breast halves
- salt and pepper
- all-purpose flour
- 3 tablespoons olive oil
- 2 bell peppers, cut into strips
- 1 onion, medium sliced
- 4 large garlic cloves, chopped
- 5 teaspoons sweet Hungarian paprika
- 1/4 teaspoon hot Hungarian paprika
- 1 1/4 cups canned chicken broth
- 4 large canned Italian plum tomatoes, chopped, drained
- 1 tablespoon tomato paste
- Season chicken with salt and pepper.
- Coat with flour, shaking off excess.
- Heat oil in heavy large skillet over high heat.
- Add chicken to skillet and saute until brown and crisp, about 4 minutes per side.
- Transfer chicken to plate.
- Add bell peppers, onion and garlic to skillet and saute for 5 minutes.
- Reduce heat to low.
- Add both paprikas and stir 2 minutes.
- Mix in broth, tomatoes and tomato paste.
- Return chicken to skillet.
- Bring liquids to simmer.
- Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes.
- Transfer chicken to platter; keep warm.
- Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes.
- Season with salt and pepper.
- Spoon Sauce over chicken.
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5 stars