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Krazy Kurland Chicken Paprikash - version 1
Krazy Kurland Chicken Paprikash - version 1

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The ingredients needed to prepare Krazy Kurland Chicken Paprikash - version 1:
  1. Get 4 large onions
  2. You need 2-3 large pinches kosher salt
  3. Get ~3 TBSP oil
  4. Provide 4 TBSP Hungarian paprika, 2 hot + 2 sweet
  5. You need 2.5-3 lbs chicken
  6. You need 28 oz (2 cans) chicken broth
  7. Use 5 heaping TBSP sour cream
  8. Get 2 TBSP corn starch in water for thickening
Instructions to make Krazy Kurland Chicken Paprikash - version 1:
  1. Saute onions on high heat with 2 large pinches of kosher salt and ~3 TBSP oil until starting to brown
  2. Add 4 TBSP paprika (2 Hot and 2 Sweet) and cook through roughly 3 minutes
  3. Add 2.5 - 3 lbs chicken pieces and cook until chicken has turned white
  4. Add 2 cans (28 oz) chicken broth and simmer semi-covered, on med-high heat approximately 15-20 minutes stirring occasionally until gravy reduces by 1/3 to 1/2
  5. Add 5 TBSP sour cream. Mix and cook on medium heat an additional 5-10 minutes until blended
  6. Gravy will still be a bit thin. Thicken with 2 TBSP corn starch slurry in water. Cook through 3-5 minutes to desired thickness
  7. Done! Serve over rice, potatoes, or spaetzel

This is my grandmother's version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure this is on the menu! Also known as Chicken Paprika, Chicken Paprikash is a wildly popular, one-pot dish with Hungarian origins. With countless variations and preparation methods, I feel obligated to start this post by saying that this particular Chicken Paprikash Recipe may, or may not. Chicken is braised in a brick-red sauce of sweet paprika and chicken stock in our version of a classic Hungarian dish.

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