Ingredients

1 chopped onion
4 tablespoons shortening ( can substitute you favorite cooking oil )
3 tablespoons paprika
1 teaspoon black pepper
1 teaspoon salt
4 -5 lbs chicken breasts
1 1/2 cups water
16 ounces sour cream
3 eggs
3 cups flour
1 teaspoon salt
1/2 cup water
1 teaspoon sour cream
Chicken Paprikas is a traditional Hungarian dish made with chicken, onions, paprika, and sour cream. It's a hearty and comforting meal that warms you up from the inside out. The rich and creamy sauce paired with tender chicken is a flavor combination that is unforgettable. This recipe is the real deal, and you won't be disappointed with the flavor explosion that is waiting for you.

Instructions

1.In a large pot, heat the shortening over medium heat and cook the onion until it softens.
2.Add the paprika and black pepper, then stir well.
3.Place the chicken breasts into the pot, nestling them in the mixture.
4.Add enough water to cover the chicken and add in the salt.
5.Bring it to a boil before lowering the heat and simmer it until the chicken is fully cooked, which should take about 20-25 minutes.
6.In a separate bowl, whisk the sour cream and eggs together.
7.Spoon a little bit of the hot water from the pot into the sour cream mixture, stirring constantly until combined.
8.Slowly pour the sour cream mix into the pot before stirring again.
9.Cook the mixture for another 5 minutes or until heated through.

PROS

This savory dish has a creamy and tangy flavor that will leave you wanting more.

It’s a classic Hungarian comfort food recipe that is perfect for family dinners.

CONS

This dish is high in fat content, especially due to the use of shortening and sour cream.

Therefore, it should be consumed in moderation as part of a well-balanced diet.

HEALTH & BENEFITS

Despite being high in fat, this dish offers various nutritional benefits.
It’s rich in protein, and the paprika used in this dish contains capsaicin, known to boost metabolism and reduce inflammation.
Sour cream contains probiotics that support digestive health.

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