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View more "Main Dishes" recipes Hungarian Chicken Paprika Recipe

Hungarian Chicken Paprika

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 1/2 to 3 lbs (1.25 to 1.5 kg) cut-up chicken pieces
1/3 cup (80 mL) all-purpose flour
2 tbsp (30 mL) butter
1 cup (250 mL) finely chopped onion
1 garlic clove, minced
1 tbsp (15 mL) paprika
1 tsp (5 mL) salt
1/2 cup (125 mL) water
2 chicken bouillon cubes
1 cup (250 mL) Milk
1 cup (250 mL) sour cream

Yields: 4 to 5 servings

See full recipe: https://www.dairygoodness.ca/recipes/hungarian-chicken-paprika?source=calendar
Hungarian Chicken Paprika true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 40 - 45 mins
  • Yields 4 to 5 servings

This classic Hungarian dish has acquired international fame over the years, and the tasty paprika sauce is a great way to add excitement to that old family favourite, chicken.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 40 - 45 mins
  • Yields 4 to 5 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1980 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 1/2 to 3 lbs (1.25 to 1.5 kg) cut-up chicken pieces
1/3 cup (80 mL) all-purpose flour
2 tbsp (30 mL) butter
1 cup (250 mL) finely chopped onion
1 garlic clove, minced
1 tbsp (15 mL) paprika
1 tsp (5 mL) salt
1/2 cup (125 mL) water
2 chicken bouillon cubes
1 cup (250 mL) Milk
1 cup (250 mL) sour cream

Preparation

Coat chicken pieces lightly with flour; reserve 3 tbsp (45 mL) of the flour.

Melt butter in a large frypan. Brown chicken. Remove chicken from pan; sauté onion and garlic until tender. Stir in paprika, salt, water and bouillon cubes. Return chicken to pan.

Cover and simmer 25 to 30 min or until chicken is tender. Remove chicken to a serving platter; keep warm.

Smoothly combine reserved flour and milk. Stir into pan juices. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Blend in sour cream; heat through.

Pour sauce over chicken and serve with pasta.

122 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1980 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1980 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 501 Calories
Protein: 60 g
Carbohydrate: 16 g
Fat: 20 g
Fibre: 1.3 g
Sodium: 1014 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 16 % / 178 mg
Niacin: 93 %
Selenium: 93 %
Vitamin B6: 67 %
Vitamin B12: 66 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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