RCI-SP.004.0093.001
Chicken Paprika Stew with Tomato
Chicken Paprika Stew with Tomato from the Recidemia collection
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- shortening4 tbspcorn oil or lard
- 3 tbsp
- sugar2 tspdo not omit
- black pepper or whole pepper corns⅛ tsp
- 1 unit
- 2 tsp
- chicken disjointed4 to 5 lbsuse legs, thighs, breast and back for best flavor
- can of crushed tomatoes1 large
- 2 cups
- 2 tbsp
- 2 tbsp
- ½ unit
Method
1
Heat the shortening in a large heavy pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2
Add the chopped onions and cook, stirring occasionally, until softened and beginning to turn golden, about 8 minutes.
3
Remove the pot from heat and stir in the Hungarian paprika and sugar until well combined; cook over low heat for 1 minute, stirring constantly, to toast the paprika slightly without burning it.
4
Return the heat to medium and add the disjointed chicken pieces, working in batches if necessary to avoid overcrowding. Stir to coat the chicken evenly with the paprika mixture.
5
Season with salt and black pepper, add the bay leaf, then pour in the crushed tomatoes and water. Bring to a simmer, stirring gently.
6
Reduce heat to low, cover partially, and simmer for 40 to 45 minutes until the chicken is tender and cooked through.
45 minutes
7
In a small bowl, work together the butter and flour to form a smooth paste (beurre manié), then whisk small pieces of this paste into the simmering stew to thicken the sauce gradually.
8
Simmer uncovered for an additional 5 minutes to allow the sauce to thicken and blend.
5 minutes
9
Remove from heat and stir in the sour cream in a steady stream, stirring constantly to avoid curdling. Do not return to a boil after adding the sour cream.
10
Taste and adjust seasoning with salt and pepper as needed. Serve hot with egg noodles, boiled potatoes, or crusty bread.