Ahhh, nothing is more calming than a good meal with a dipping sauce and this one, made by my mom was one of our favorites. Served to my dad with a crisp French bread adn my daughter with a soft challah, I like to just drag my noodles through it.
where was I 6 weeks a go?
This recipe for Chicken Paprikash is pretty easy to make if you take your time and move through it step by step. I like to set up my ingredients ahead of time.
2 Tbsp butter
4 onions diced small
4/5 tomatoes skinned, seeded and diced or crushed
2 Tbsp salt
2 Tbsp sweet paprika
1 Tbsp spicy paprika
3 large tubs of sour cream
2 Tbsp flour
I begin by dropping the butter in my new electric skillet then go about preparing the onion and tomatoes.
For the onions I cut into smaller chunks than quarters and run through in batches in my Zyliss.
To peel the tomatoes I score them around the top and down the sides then lower for 30 seconds into boiling water. This done the skin slides off then cut them down and seed them, then run them through the zyliss and set aside.
Over low heat I add onions to the butter and cover to soften.
Then remove them and add chicken pieces to the pan.
Dad likes thighs with bones, I prefer without, so I make it both ways. I use a generous amount of kosher salt and after 5-10 minutes turn the chicken, sprinkle with the paprika mix and salt, cover and cook for 10 minutes. Turn again, sprinkle underside with paprika mix, cover and cook another ten minutes.
Add back the onions, stir in tomatoes and 1/2 cup water, cover, cook over medium heat for 15 minutes.
Remove the chicken from the pan and whisk in 2 1/2 containers of sour cream. Take the last 1/2 and stir 2 Tbsp of flour in. Add this now to thicken. When your sauce is thick, salt and Paprika to taste, add chicken back in for 5-10 minutes and you are done. Ready to serve.
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