Paprika Chicken À La Mama
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 1.3 kg chicken (chicken parts), including bones
- 2 tablespoon margarine, e.g. Thea
- 2 teaspoons salt
- 0.25 liter ¼ chicken broth (chicken soup)
- 125 g sour cream
- 1 tablespoon, leveled flour
- some paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions and lightly roast them in Thea. Wash, peel and cut the chicken pieces, then place them in the saucepan with the onions and let them take on color. They should be visibly seared all around. Now salt, season with paprika powder (should turn red properly) and stir well. Pour chicken soup on top and bring to the boil.
- Variant 1 (pressure cooker / Kelomat):
- Put the lid on and let it cook on the 2nd ring on a low heat for about 10-12 minutes.
- Variant 2 (normal pot):
- Switch back to low heat, put the lid on and simmer for 30-40 minutes until soft.
- Now take out the chicken pieces, release them, remove bones and tendons. Puree the juice with a blender and pour it through a sieve onto the loosened meat, possibly add a leftover soup if there is not enough juice.
- Mix the sour cream with flour and stir into the hot sauce just before serving, bring to the boil once, serve.
- We have spaetzle as a side dish.
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