Recipe: Perfect Krazy Kurland Chicken Paprikash - version 1

Recipe: Perfect Krazy Kurland Chicken Paprikash - version 1 Delicious, fresh and tasty.

Krazy Kurland Chicken Paprikash - version 1. I've used this recipe also for Chicken Tikka Masala, replacing raw chicken with leftover Tikka pieces from the grill. I simply adjust recipe against amount of chicken. One from raw chicken and one from cooked chicken prepared for matzo ball soup.

This one starts from raw and uses chicken breast but chicken thighs work well too. 蛟龍Stormwyrm.

One from raw chicken and one from cooked chicken prepared for matzo ball soup.

This one starts from raw and uses chicken breast but chicken thighs work well too.

You can have Krazy Kurland Chicken Paprikash - version 1 using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Krazy Kurland Chicken Paprikash - version 1

1. You need 4 of large onions.

2. Prepare 2-3 of large pinches kosher salt.

3. You need of ~3 TBSP oil.

4. You need 4 TBSP of Hungarian paprika, 2 hot + 2 sweet.

5. Prepare 2.5-3 lbs of chicken.

6. Prepare 28 oz (2 cans) of chicken broth.

7. It’s 5 of heaping TBSP sour cream.

8. It’s 2 TBSP of corn starch in water for thickening.

Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil.

In a small bowl, combine cornstarch and water until smooth.

Skip the canned pinto beans and cook your pinto beans in the pressure cooker in less than an hour.

M., an old gas station turned diner making.

Krazy Kurland Chicken Paprikash - version 1 instructions

1. Saute onions on high heat with 2 large pinches of kosher salt and ~3 TBSP oil until starting to brown.

2. Add 4 TBSP paprika (2 Hot and 2 Sweet) and cook through roughly 3 minutes.

3. Add 2.5 - 3 lbs chicken pieces and cook until chicken has turned white.

4. Add 2 cans (28 oz) chicken broth and simmer semi-covered, on med-high heat approximately 15-20 minutes stirring occasionally until gravy reduces by 1/3 to 1/2.

5. Add 5 TBSP sour cream. Mix and cook on medium heat an additional 5-10 minutes until blended.

6. Gravy will still be a bit thin. Thicken with 2 TBSP corn starch slurry in water. Cook through 3-5 minutes to desired thickness.

7. Done! Serve over rice, potatoes, or spaetzel.

Prepare to taste of Salt and pepper.

Chicken and Teriyaki Sauce Ingredients and Substitutes.

Chicken thighs will work great too, just cook a little longer.

Olive oil: Vegetable oil can be used here as well.

Honey: If you don't have this you can use more brown sugar.