The main course for the Seniors’ Cooking Club meet is Chicken Paprika. It is made with skinless and boneless chicken breasts or thighs meat which is leaner and less hassle to eat. Arkensen likes boneless chicken while I prefer to cook chicken with bone. A dish cook with bone in is more tasty. That’s why chicken broth is made from chicken bones and not with chicken breast.
The Chicken Paprika is a very saucy dish and will be great with steamed rice. It’s not spicy despite it’s made with lots of paprika.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 4 tablespoons flour
- 2 teaspoons salt
- 6 tablespoons paprika
- 1/4 cup vegetable oil
- 2 tablespoons butter or margarine
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons chopped parsley
- 2 (14 oz) cans chicken broth
- 1 (6 oz) can tomato paste
- salt and pepper to taste
Click on the link below for the instructions.
Instructions
 Rinse the chicken and pat dry. Cut into bite-size pieces. A glass cutting board is preferred when cutting meat as it can be cleaned properly in the dish washer. |
 Combine flour, salt and 2 teaspoons of paprika in a bowl. |
 Coat the chicken pieces with the flour mixture. |
 Heat oil in a wok or a 10 or 12 inch skillet. Stir fry the chicken pieces for 5 to 10 minutes or until golden, in batches. Remove the chicken and set aside. |
 Add butter to the wok, saute the onion and garlic over low heat until soft and golden. |
 Add parsley, chicken broth, tomato paste and the remaining paprika; stir briefly. |
 Return the chicken to the wok.
Simmer, covered, for about 15 minutes or until chicken is tender. This recipe takes only about 45 minutes from start to finish. It yields 4 to 6 servings. |
Oh yeah! Totally agree – it’s better “bone in”. Let the rubes and the noobs go for the breast. More thighs, drums, wings, etc for the rest of us… 🙂
I’ve always wanted to try a dish with some sort of paprika-sauce. Thanks!
Hi – I was wondering if you were aware that another website has taken this recipe and posted it in its entirety, along with your photos.
http://food-dining-news-info.my-ani.com/node/1509689
It was pointed out on another website that my-ani.com is using content from other sites in this fashion. They don’t seem to refer back to the source site nor do these posts seem to come from anyone connected with the originating website.
Hi Robert:
Thanks for letting me know. I had sent them a note to remove the articles. I really do not know how else to handle this. Any advice? Good thing I had watermarked all my pictures so that is blatantly obvious.
Thanks
Ben
Hi, Ben;
I don’t personally know any way to prevent this kind of activity.
However, I was given a link to an article that explains how to code PHP to thwart hotlinking of images. It looks as if once you get this to work you can at least stop the bandwidth drain from hotlinked images. Unfortunately, I don’t code PHP so can’t vouche for its effectiveness. If you’re interested or curious, you can find the article here:
http://www.alistapart.com/articles/hotlinking/
Best of luck!
— Robert
Hi Robert:
Thanks again for your feedback. Wanted to let you know that the *$^#%^$ site had just sent me an email confirming that they had removed chowtimes’ articles from their site.
Thanks
Ben
Any Preferences on what kind of Paprika. I have several kinds, I guess I will experiment and probably mix some smoked spanish sweet with some Hungarian Hot.