Recipe: Chicken Paprikash
Summary: Eastern European favorite
Ingredients
- 2 (3-4 pound) chickens, cut in 1/8th’s
- ½ cup flour
- ½ teaspoon pepper
- ¼ cup oil
- 2 tablespoons paprika
- 1 red pepper, chopped
- 4 tomatoes, chopped
- 1 onion, chopped
- 3 cups chicken broth (regular or pareve)
- 1 cup tofutti sour cream
- 4 tablespoons flour
Instructions
- Dredge chicken in flour and pepper. Heat oil to medium-high in a large Dutch oven. Brown chicken (8 to 10 minutes per side). Add paprika, pepper, tomatoes and onion and sauté til softened – about 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for ½ to 1 hour. Whisk together tofutti sour cream and flour. Add to pot, stirring constantly until completely mixed in.
Recipe originally published at http://www.gourmetkoshercooking.com/2010/05/chicken-paprikash/
