Chicken Paprikash

 2 to 2 1/2 lbs of chicken pieces, preferably thighs and legs

salt

2-3 Tbsp unsalted butter

2 lbs yellow onions, (about 2-3 large onions)

black pepper to taste

2 Tbsp sweet paprika, preferably Hungarian

1 tsp (or to taste), hot paprika or cayenne

1 cup chicken broth

1/2 cup sour cream

1.  Salt the chicken pieces: well and let them sit at room temperature while you cut the onions.  Slice the onions lengthwise (top to root)

2.  Brown the chicken pieces: Heat a large saute pan over medium-high heat and melt the butter.  When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan.  Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn themover and let them cook 2-3 minutes on the other side.  (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

3.  Saute the onions:   Add the sliced onions to the saute pan and cook them, stirring occasionally, scraping up the browned bits fro the chicken until lightly browned, about 7 minutes.

4.  Add paprika and black pepper:  Add some paprika and black pepper to the onions and stir to combine.  Let cook for a minute.

5.  Add the chicken broth, place chicken on onions, cover and cook:  Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions.  Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces).  When the chicken is cooked through (165 degrees if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat.  (It you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

6.  Remove chicken, stir in sour cream:  When the chicken is done to your taste, remove the chicken from the pan.  Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste.  If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through.  Add the chicken back to the pa and coat with the sauce.

7.  Serve:  Serve with dumplings, rice, egg noodles or potatoes. 

Paprika Chicken

 1 1/2 lbs boneless, skinles chicken breast, cubed in 1/2 inch pieces

2 tsp paprika

1 tsp poultry seasoning

1 tsp kosher salt

1/2 tsp black pepper

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1.  Mix paprika, poultry seasoning, salt and pepper in a small bowl.

2  Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.

3.  Heat olive oil in a large saute pan over medium-high heat.  Add chicken and saute for 5-6 minutes.

4.  Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.

5.  Squeeze the fresh lemon juice over the chicken and serve over steamed brown rice and drizzle the extra pan juices over everything.

Garlic and Paprika Chicken

 12 chicken drumsticks

1/2 cup olive oil

8 choves garlic, minced

2 Tbsp smoked paprika

1/2 tsp red pepper flakes

1/4 cup parsley fresh, chopped

2 tbsp oregano fresh, chopped

1/2 tsp salt or to taste

1/2 tsp black pepper or to taste

1.  Preheat oven to 425 degrees.

2.  In a small skillet heat the olive oil.  Add the garlic, smoked paprika, red pepper flakes and the herbs.  Cook for about 1 minute over medium heat.  Do not burn the garlic.

3.  Clean and dry the drumsticks and season with salt and pepper.

4.  Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughy with the olive oil/paprika mixture.

5.  Place the drumsticks in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.