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Sarasota's Chicken Paprikash

Here's how you make Sarasota's Chicken Paprikash
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  • Servings: 7
  • Prep: 5m
  • Cook: 40-50m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 2 to 2 1/4 pounds chicken pieces (preferable breasts and thighs bone in and skinless; cut into pieces)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • SAUCE
  • 2 large yellow onions (cut in quarters and thin sliced)
  • 1 1/4 cups chicken broth
  • 1/2 to 3/4 cup sour cream
  • 1/4 cup fresh parsley, fine chopped
  • 2 tablespoons paprika ( Hungarian paprika or sweet paprika)
  • 1 teaspoon paprika (hot paprika, cayenne can be substituted)
  • 1 tablespoons butter, to saute
  • Kosher salt, to taste
  • Pepper, to taste
  • OPTIONAL
  • 1 can (15 ounce) diced tomatoes, drained (use only 3/4 of the can)
  • 1/4 cup roasted red pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... Remove the chicken from the refrigerator and let it rest on the counter. Season well with salt and pepper on both sides. Let it come to 'almost' room temperature. You do NOT want any protein you cook with to be cold.

  • Step 2: Note: I like to use bone in for extra flavor; but, make sure to use your favorite cut. I like to cut the breasts and thighs (skinless) into similar size pieces. They will cook more evenly. Usually a large breast I will cut in 3 pieces; and the thighs in 2.

  • Step 3: Chicken ... In a large saute pan (I prefer using a stainless pan if possible; but not necessary); then, add 2 tablespoons of the butter and bring to medium high heat. Add the chicken and saute until the chicken is golden brown on both sides (about 3-4 minutes). Once, the chicken is brown, transfer to a plate while you prepare the onions.

  • Step 4: Sauce ... Add the remaining butter, onions, and a pinch of both salt and pepper; cook 5-7 minutes on medium heat. YOU do NOT want them to get too dark; but, you want them tender. Then add the the Hungarian paprika and hot paprika (or cayenne); also, another pinch of salt and pepper. Make sure to mix it well to coat all the onions. Cook for just another minute before adding the broth. Bring to a light boil, and then reduce to medium low heat.

  • Step 5: Optional Peppers and Tomatoes ... I like to add these; but, it is optional. Add the peppers and tomatoes to a small food process and puree until smooth; then, add to the onions and broth. Mix to combine. It adds a bit more flavor to the sauce.

  • Step 6: Chicken ... Add the chicken back in to the sauce and simmer uncovered for 30 to 40 minutes until tender. Check for seasoning (salt and pepper) as it simmers.

  • Step 7: Finish ... Once the chicken is tender, add the sour cream and half of the parsley and mix well - simmer another minute just to warm up the sour cream and thicken the sauce. I use 1/2 cup sour cream, but you can add more depending on how creamy you prefer the sauce.

  • Step 8: Serve ... Family style is how I do it - Garnish with the remaining parsley and serve over buttered noodles, spaetzle, rice, or even mashed potatoes. ENJOY!

We hope you enjoy this recipe!

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