All Star Feast Cookbook, p. 59
2 pounds chicken pieces
1 tablespoon paprika
3 ounces margarine
1 medium onion, chopped
Salt and pepper to taste
Water (3 to 4 cups, depending on desired
quantity of sauce)
16 ounces sour cream
½ cup flour
Saute onion in margarine until tender. Add the paprika and chicken pieces. When chicken is browned, cover and continue to cook until the chicken is done. Add water as needed so chicken will not burn. Once meat is cooked, add 3 to 4 cups water.
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| I went with three cups - I like my sauce thicc. |
Bring to a boil. Mix flour into the sour cream.
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| Speaking of thick, this is gonna be a little hard to stir. |
Stir very well. Add this mixture to the chicken and boiling water. Stir and
simmer until the sauce has thickened. Add salt and pepper to taste.
Serve with buttered noodles or pasta.
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| Served over buttered pasta with one of Matt's smoothies made with (to tie into the theme of the dish) "Jagr-t." |
My Rating: 3/5 "For a paprikash, this doesn't have very much paprika. It probably needs three times the amount it had in order to really pack some flavor. The sour cream/flour mixture kind of overwhelms everything else. But despite it's blandness it's a filling comfort food that would be satisfying on a cold winter night."
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