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Hungarian Chicken Paprikash - Alice Kuhar's Recipes

2-1/2 lb. cut-up chicken, which has been soaked in salt water
1 tablespoon mild Hungarian paprika
3 tablespoons shortening
Salt and Pepper to taste
1 cup onions, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup sour cream
2 tablespoons flour
To Soak Chicken in Brine: Rinse chicken thoroughly. Dissolve 1/4 cup kosher salt in 1 quart water. Place chicken in a resealable plastic bag. Add salted water, reseal and refrigerate about 30 minutes.

Melt shortening in a large skillet over medium heat and sauté onions until translucent. Add garlic, cook one minute more. Remove pan from heat, add paprika, being careful not to burn this spice. Remove chicken from brine, rinse thoroughly in clear water and pat dry with paper towels. Season chicken with salt and pepper, add to skillet. Mix to combine paprika-onions with chicken. Return skillet to stove, adding just enough broth to prevent chicken from burning. Bring to a boil, then cover and simmer for about 30 minutes on top of stove, or roast in oven at 350 degrees, until meat is tender. Remove chicken from skillet. Add remaining broth if desired. Scrape brown bits from bottom of the pan. In a small bowl, mix the sour cream and flour together until smooth; add some of the warm gravy from skillet. Whisk sour cream-flour mixture into skillet to create a thickened gravy. Season to taste with salt and pepper. Return meat to skillet and heat through, but do not boil. Serve with dumplings, wide egg noodles, or rice.

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