Helen Harrand wrote:
> It's very easy to make, let's see how easy it is to explain or if it's akin
> to trying to explain how to tie your shoes.
>
> Chicken Paprikash
>
> Ooooooooh boy, I usually do this by feel. Let's see how close I can get to
> a "normal" recipe.
>
> 4 boneless skinless chicken breasts (about 1 1/2 - 2 #)
> Sliced onions (end to end cut, about 1/4- 1/2 ince wide) same weight as
> chicken
>
> Salt, pepper and sprinkle paprika on chicken. Lightly dust w/flour. Brown
> in a few tablespoons of oil of your choice (I typically use butter). Brown
> on both sides, remove from pan. Add onions to pan and 1/2 caramelize the
> onions (this will take a bit of time. Don't burn the bits that are left in
> the bottom of the pan from the browning chicken). When onions are brown add
> about two tablespoons of flour and about 1/4 c of paprika. Stir this
> thoughout the onions allowing the spices and flour to coat the onions. This
> takes some of the "raw" taste of the paprika out. By this time you'll have
> a bunch of spices, onions etc stuck to the bottom of the pan. Add some
> chicken broth (a cup should do I think) and stir to losen browned bits. Add
> 1 pint of sour cream and turn dish to LOW (may need to use simmer plate if
> you have one so that sour cream sauce doesn't split). Add chieken back into
> pan and simmer.
>
> This will be done in probably less than 20 mins or so but I simmer mine a
> longer time. It reheats well, it sits well in case people are late and the
> SAUCE is DIVINE over rice. I used to have to watch my waiters because they
> knew that I counted the chicken pieces for parties but they used to come up
> and take the sauce over rice, and take the sauce, and take the sauce. When
> I'd get ready for plating it I found that there was just BARELY enough sauce
> to make it work.
>
> Hints: I cut the breasts into cubes if Im doing it for a chafing
> dish/cocktail thing. That way people can eat it w/a toothpick. When I
> made it last week I cut it into good sized chunks just because the breasts
> were HUGE....they must have come from some May West chickens. 8oz or better
> each!
>
> I LOVE using boneless skinless thiighs in this recipe but then you typically
> need more than one per person.
>
> Sometimes if the sour cream doesn't have enough 'tang" to it I add a bit of
> lemon juice (fresh) and if my chicken stock isn't as strong as it could be I
> add some chicken base ( or bullion cubes if you can't find base - just don't
> salt it until after you've dissolved the bullion cubes and stirred it in)
>
> This dish should be REALLY orange when finished. Ergo the "ugly orange
> stuff" comment.
>
> helen

Hummm...no other spices or herbs? Interesting!

-L.