Look at that. You can tell I was bossy, can't you?
It was one of the first recipes I asked my mom for when I moved out on my own.
Barely grown-up. Still bossy.
Now it's one of Pootie's favorites. When I got it started the other night, he walked in the kitchen and said "Ooo! Chicken Paprika! Yay!"
It's basically a bastardization of Chicken Paprikash, and yes, I'm sure you have a traditional recipe that's much better. But here's Mom's. More or less.
Start by dicing an onion and cook it in about a tablespoon of butter or olive oil over medium heat until it's translucent. Then add a couple pounds of salted and peppered chicken. On this night, I used boneless, skinless thighs. When I was a kid, mom used a whole cut-up chicken. You can use whatever you like. You'll just need to adjust the cooking time accordingly. Brown the chicken with the onion.
Ordinarily, I'd have sliced mushrooms browning in there at the same time - about 2 cups. But I was out of fresh mushrooms, so I used dried instead. They were soaking in hot water while the chicken browned.
Once the chicken (and mushrooms) brown, add 1 cup of chicken stock mixed with 1 tsp. of salt and 1 Tbs. of paprika.
Add about 2 Tbs. of tomato paste. Now, if my mom read this blog, right here, she'd say "I never used tomato paste!" But I like to. It adds a little depth. And helps thicken the sauce.
Simmer that for about 30 minutes, until the chicken is cooked through and the sauce thickens. How long will depend on what kind of chicken you used. If you need longer cooking time for bone-in chicken, you may want to thin the sauce a little with some chicken stock if it's starting to dry out too much.
When the sauce has thickened and the chicken is cooked, add 1 cup of sour cream. I use the reduced fat, because that's tolerable. I have no idea what's in that fat-free stuff, but it tastes of chemicals and I refuse to put it in my refrigerator. If you want to use the full-fat stuff, knock yourself out. It will be the best, and I'll sigh enviously.
Serve over cooked rice. I used brown basmati and red wild rice. You can use whatever you like. (Personally, I like Jasmine the best.)
Here is the .pdf, if you're so inclined. Serve with a nice crisp green salad.