Thursday, April 8, 2010

German Chicken Paprikash

Happy Thursday! We made our first trip to the beach on Tuesday, and I got a bit crispy. The kiddos and I are total water rats, so it was great for us to get our toes wet. On a happier note, though the plants are still sexing all over the place (yes, I just used the word sexing), my allergies are well under control now...hip, hip hooray! Apparently, this is the highest pollen count EVER in the big NC. Oh what our neighbors must think at us bringing all these records with us. Record snowfall, record cold, record pollen.

I thought I would be the odd one today and give you a non-Easter, or should I say, non-Easter leftover recipe. Not that this is what we are having...heck I have Ham and Bean Soup in the crock pot as we speak, haha! BUT, I did make this last week and it was delish! This is another authentic German dish from my Aunt Ingrid, though I did do some very minor tweaking. German Chicken Paprikash....."Waiiiiter, there is too much peeppper in my Paprikash..." Name that movie. It is really good and a breeze to put together. The leftovers are GREAT, in fact, I think this would be a good dish to make a double batch of and freeze one for a simple meal at a later know like when you get back from the beach ;)

  • 2 TBSP oil of canola or olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 TBSP Hungarian Paprika
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1/2 cup water
  • 1 TBSP corn starch
  • 1/2 cup sour cream
In a deep skillet, heat oil over medium high heat. Add onion and cook just until tender. Sprinkle some salt and pepper over chicken and add to skillet, cooking chicken just slightly, do not brown. Add paprika, garlic, and green pepper, stirring to combine. Turn heat to low, cover pan with lid and allow to simmer for 1 hour. The chicken will render its own cooking juice, which is divine!
After an hour, dissolve cornstarch in water and add to chicken mixture, stirring to combine. Once thickened, stir in sour cream and remove from heat. At this point, start adding salt and pepper to taste. Go slow, you can always add more. Serve over rice, noodles, mashed potatoes, or spaetzle. ENJOY!!!

I just had to share my favorite picture of our beach day. My sweet kiddo C LOVES being buried in the sand. I caught her as she was laughing hysterically when I shouted "EEEKKK! A head in the sand!" Give your soul a smile today, go kiss the ones you love twice, just because!

This recipe has been linked up at:
Mommy's Kitchen Sunday Potluck!
Eat at Home


  1. What an adorable photograph! The beach always is more fun with kids! The chicken looks delish. I'm bookmarking it right now!

  2. The pollen is OUT OF CONTROL! I am so very glad I dont suffer from Allergies. But my poor son does. If I dont give him his zyrtec at night, he is up by 5 am sneezing!

  3. Sounds yummy! Couldn't be German. ;-)

    BTW, When Harry met Sally.

  4. Chicken Paprikash
    2 TBS shortening
    1 Med. onion
    2lbs chicken
    1 tsp salt
    pepper to taste
    1 tsp paprika
    2 cups water
    5 TBS flour
    1 cup sour cream

    Brown onions in shortening on med. hi heat. Add chicken or veal, salt, pepper, paprika and cook slowly on low heat for 1 hour covered. Blend flour and water together. Combine with sour cream and add to chicken mixture. Cook just to boiling, stirring constantly.

    Egg Dumplings

    1 egg
    1 cup flour
    1/2 tsp salt
    1/3 cup water
    Mix all ingredients. Place by tspful in boiling water to which a tsp of salt has been added. Cook for 2-3 minutes until dumplings rise to top.

    This recipe has been in my family for many generations! everyone comes for dinner when you make this!i usually double the batch and quadruple the dumplings! none ever goes to waste!

  5. I think this recipe is Hungarian.