Recently I made this recipe and took the meal to a friend. I got a call the next day and was asked for the recipe. I agreed with this is a keeper.
Cooking the paprika with the onions brings out the spice's sweetness. Be sure not to let the sauce come to a boil.
2 T. vegetable shortening
2 onions, finely chopped
2 T sweet Hungarian paprika
2 chickens (2 1/2 pounds each)
cut into 8 servings pieces
1/2 C chicken broth
4 ripe plum tomatoes, peeled
and finely diced
1 red bell pepper, seeded and
Salt to taste
1/2 C sour cream
1 T all-purpose flour
Noodles, for serving
1. Heat the vegetable shortening in a large Dutch over low heat. Wilt the onion over low heat for 10 to 15 minutes. Do not brown. Sprinkle with the paprika and cook, stirring, for 1 minute.
2. Add the chicken, broth, tomatoes and bell pepper. season with salt and stir to combine. Bring to a boil, reduce the heat to medium-low, then simmer-do not boil-partially covered, for 50 minutes, stirring occasionally.
3. While the chicken is cooking mix the sour cream and flour together in a small bowl. Set aside.
4. When the chicken has cooked for 50 minutes, remove to a bowl. Cook the sauce over medium hear, uncovered, for 10 minutes to reduce it slightly. Pour 1/2 cup of sauce into the sour-cream mixture and whisk until smooth, then slowly whisk back into the sauce pot. Adjust seasonings. Return chicken to pot, covering well with sauce. Heat through over low heat. Serve over noodles.
Serves 6. Per serving (without noodles)" 520 calories, 13g carbohydrate, 49g protein, 29g fat, 155mg cholesterol
Changes I made: I used skinless breast of chicken. I lightly sautéed the chicken and then went to step #2. I used a whole can of chicken broth. I found this recipe needed no additional spices including salt which is a first for me.
Not a NESTLÉ®-tested recipe.