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  Recipe Home » UC - Taste of Home » Chicken Paprikash
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  Chicken Paprikash
  Category: UC - Taste of Home
  Author: Jonathan Torontali
  Date: 5/5/2008
  Hits: 542
Ingredients:
3 LARGE ONIONS
4 POUNDS BONLESS SKINLESS CHIKEN BREASTS
PAPRIKA
SALT
SOUR CREAM
FLOUR
FRESH PARSLEY
3 EGGS
1 MEDIUM CAN DICED TOMATOE
1 BOTTLE SMALL ROASTED PEPER
CONOLA OIL
SOUTE FLOUR(GRANULATED SO IT WONT LUMP.
Instructions:
DIRECTION: DICE ONIONS


BROWN IN LARGE PAN WITH OIL,DONT BURN

CUT CHICKEN TO BITE SIZE PEICES

PUT IN WITH ONIONS,COOK TILL WHITE

ADD SALT TO TASTE

DRAIN CAN TOMATOE,ADD

DRAIN ROASTED PEPPER DICE , AND ADD

ADDD PAPRIKA A 1/2 TO 3/4 CAN

STIR COOK SLOWLY DONT BURN

ADD WATER JUST TO COVER FOOD COOK MEDIUM HALF HOUR TO 3/4 HOUR

WHEN CHICKEN TENDER, ADD SOUR CREAM 1/2 TO 3/4 CONTAINER

WISK TO KEEP SMOOTH COOK SLOWLEY

PUT FLOWER GRANULATED 4 TABLESPOONS IN CUP WITH WATER MIX WISK

BRING PAPRIKASH TO LOW BOIL,ADD FLOWER WATER

MIIX WITH WISK WHILE COOKING UNTIL FLOWER IS COOKED AND THIKENED


BOIL WATER IN LARGE POT

TAKE REGULAR FLOWER 4 HAND FULS OR HOW MUCH NOKEDLY YOU WANT.

ADD 3 EGGS AND WATER SLOWLY SO YOU HAVE A GOOD CONSISTANSY,AT THIS TIME OR BEFORE ADD CHOPED UP PARSLEY MIX THROUGH

SLOWLY CUT DOE INTO BOILING WATER FOR 15 MINUTES OR WHEN ALL CME TO SURFACE,DRAIN
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