bushia's chicken paprikash (my mom's recipe)
This was a favorite when my brother and I were growing up in my parent's home. Mom (Busia) used whole chicken and probably margarine, whereas I prefer the thighs and breasts and only butter from grass fed cows. This is the only paprikash recipe using half and half (fresh from a neighbor's cow is ideal!) I know of. Most use sour cream. This is totally tasty, amounts of ingredients really to taste. I hope you enjoy this as much as I do
yield
serving(s)
prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For bushia's chicken paprikash (my mom's recipe)
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Severalchicken thighs with skin and bone
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2-3 sticksbutter, lots. kerrygold preferred
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2 good sizyellow onions, diced
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Lotshungarian sweet paprika
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Quart or mhalf and half
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2 quartschicken stock or broth
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2boneless chicken breasts
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To tastesea or himalayan salt
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3 cups orflour
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2 largeeggs, free range
How To Make bushia's chicken paprikash (my mom's recipe)
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1Saute diced onion in a stick or less of butter and add aprika when cooking
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2Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
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3Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
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4In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
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5Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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