Hungarian paprika chicken, also called Chicken Paprikash, is a traditional dish served as a stew or a separate entr?e. For best results, use Hungarian paprika.
To make Chicken Paprikash as a stew, sprinkle 3 chicken leg quarters with salt and pepper. Melt 1 tablespoon butter in a heavy saucepan, and brown the chicken pieces. Remove the chicken, and add sliced onion and 1 chopped Anaheim pepper. Cover the pan, and let the vegetables steam for 10 minutes. Remove the lid, and saut? the vegetables until the onions are caramelized.
Add 1/4 cup paprika, and fry the vegetables 30 seconds. Add 1 cup chicken stock, and place the chicken pieces in the pan. Bring to a boil, and cover the pan with a lid. Reduce the heat, and simmer the stew for one hour. Whisk together 1/2 cup sour cream and 1 tablespoon flour. Transfer some cooking liquid to the sour cream, and mix well before adding the sour cream to the pot. Serve the mixture over egg noodles.
A similar recipe comes from Martha Stewart but only calls for 2 tablespoons paprika. This recipe also calls for adding 14 ounces diced tomatoes along with the broth.
To make the Chicken Paprikash as an entr?e, bake the browned chicken with the pepper and onion for 1.5 hours. Prepare the sauce with the drippings, chicken stock and 2 tablespoons corn starch. Stir in the sour cream, and coat the chicken with the paprika sauce.