HUNGARIAN CHICKEN PAPRIKASH ENJOY DAN:

HUNGARIAN CHICKEN PAPRIKASH by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup all-purpose flour

3 tablespoon Hungarian paprika

Sea salt and freshly ground black pepper to taste

2-3-tablespoon butter

1 onion, chopped

1 Italian fry pepper, stemmed seeded, and cut into 1-inch pieces

1/8-teaspoon chipotle powder

2 cups chicken broth

1 cup sour cream

DIRECTIONS:

1.   Combine flour, 2 tablespoon paprika, salt and pepper.

2.   Dredge chicken pieces in flour mixture, reserving extra floor.

3.   Heat the butter in a skillet over medium-high heat when sizzling.

4.   Add chicken and brown on both sides, about 10 minutes.

5.   Remove from heat and set aside.

6.   Add more butter if needed, add onion, red pepper, 1 tablespoon paprika and a splash of salt.

7.   Sauté for 3 minutes.

8.   Return chicken to skillet and add enough chicken broth to cover.

9.   Bring to a boil, reduce heat, cover and simmer for 30-40 minutes.

10.                Remove from heat and let paprikash to cool.

11.                Combine reserved flour and 1/2-sour cream.

12.                Add 2 tablespoon liquid from the skillet into flour mixture, whisk until smooth.

13.                Add mixture to the skillet, stirring constantly.

14.                Heat to medium-heat and simmer for 5 minutes.

15.                Remove from heat and when cool add remaining sour cream, stirring constantly.

16.                Serve over wide egg noodles, homemade Hungarian nokedli.

ENJOY DAN:                                                      BON-APPETITE!!