Chicken Paprika


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.

chickenpaprika-1

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

chickenpaprika-11

Click on the link below for the instructions.

Instructions

chickenpaprika-9-300x200Rinse 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.
chickenpaprika-10-300x200Combine flour, salt and 2 teaspoons of paprika in a bowl.
chickenpaprika-8-300x200Coat the chicken pieces with the flour mixture.
chickenpaprika-7-300x200Heat 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.
chickenpaprika-6-300x200Add butter to the wok, saute the onion and garlic over low heat until soft and golden.
chickenpaprika-4-300x200Add parsley, chicken broth, tomato paste and the remaining paprika; stir briefly.
chickenpaprika-3-300x200Return 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.

7 thoughts on “Chicken Paprika

  1. 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.

  2. 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

  3. 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

  4. 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

  5. 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.

  6. 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… 🙂

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