Carnes y Mariscos · Europa del Este y Eslava

Chicken Paprikash

Name: Chicken Paprikash
Total time: 60 min
Yield: 2
Ingredients: 3 lb pollo; 2 unit cebolla (finely chopped); 2 tbsp mantequilla; 3 tbsp paprika; 1 ½ cup caldo de pollo; ¾ cup crema ácida; 1 ½ tbsp harina; 1 tsp sal; ½ tsp pimienta negra

9 ingredientes · 60 minutos · 2 porciones

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Contiene: gluten, lácteos

Ingredientes

Servings:

3 lb	pollo
2 unit	cebolla (finely chopped)
2 tbsp	mantequilla
3 tbsp	paprika
1 ½ cup	caldo de pollo
¾ cup	crema ácida
1 ½ tbsp	harina
1 tsp	sal
½ tsp	pimienta negra

Preparación

cocer a fuego lento10 min
onion very soft without dark browning
Cook the onion in butter over medium-low heat until soft and sweet. A deeply browned onion pushes the sauce away from the clean paprika flavor that defines paprikash.
mezclar1 min
paprika evenly coats onion without scorching
Take the pan off direct heat and stir in the paprika. Paprika burns quickly in hot fat; blooming it off heat protects its sweetness from turning bitter.
brasear35 min
chicken tender and cooked through
Add chicken, stock, salt and pepper, return to a gentle simmer, cover partially and braise until tender. Keep the liquid below a hard boil so the sauce stays concentrated and the meat remains succulent.
mezclar5 min
smooth creamy sauce
Whisk sour cream with flour and a little hot cooking liquid, then stir it into the pan over low heat. Warm gently without boiling hard; aggressive heat can split the sour cream.