Michael's Home Cooking | American Chicken Paprika @MichaelsHomeCooking | Uploaded 1 month ago | Updated 1 day ago
Excellent '80s recipe for Chicken Paprika. Old recipe I lost and found. This will make you smile! Back then I used to make this very often, a big favorite of mine.
Ingredients:
3 Tablespoons olive oil
1 medium onion rough chopped chunks
1 yellow or red bell pepper, chopped rough chunks (optional)
Cut up chicken with bone and skin, can be a whole cut up chicken or up to six chicken thighs
2 cups tomato juice (473 ml)
1 and 1/2 teaspoons plain paprika or sweet paprika
1 teaspoon oregano
1 teaspoon salt
2 cup sour cream (453 grams)
Salt and pepper your chicken at least 60 minutes before cooking.
Yes keep it in the refrigerator for most of that 60 minutes
Brown onion and bell pepper in oil oil until browned slightly
Remove from oil and add your chicken skin side down and brown around 3 or 4 minutes per side with medium heat.
Add the tomato juice, paprika, oregano and salt.
Cover and simmer covered for 45 minutes with low heat.
Remove chicken to a warm plate
Reduce the sauce by 1/4th over medium heat
Add your sour cream and mix
Taste for salt
Now add the chicken back in and cover with lid for 5 minutes
You may turn the heat back on a couple minutes, just don't boil this.
I used to make this with a cut up rabbit, back in the day often.
That 45 minutes really helped with tenderising the rabbit.
That can of tomato juice costs $2.44 and is worth it.
Check out some of my other recipes:
https://www.youtube.com/c/MichaelsHomeCooking
Thank you for watching!
Subscribe! even if you don't watch much
Background music from https://incompetech.com
Song used: Brandenburgh Conceerto No4 BWV1049
#michaelshomecooking #AmericanChickenPaprika #ChickenPaprika
Excellent '80s recipe for Chicken Paprika. Old recipe I lost and found. This will make you smile! Back then I used to make this very often, a big favorite of mine.
Ingredients:
3 Tablespoons olive oil
1 medium onion rough chopped chunks
1 yellow or red bell pepper, chopped rough chunks (optional)
Cut up chicken with bone and skin, can be a whole cut up chicken or up to six chicken thighs
2 cups tomato juice (473 ml)
1 and 1/2 teaspoons plain paprika or sweet paprika
1 teaspoon oregano
1 teaspoon salt
2 cup sour cream (453 grams)
Salt and pepper your chicken at least 60 minutes before cooking.
Yes keep it in the refrigerator for most of that 60 minutes
Brown onion and bell pepper in oil oil until browned slightly
Remove from oil and add your chicken skin side down and brown around 3 or 4 minutes per side with medium heat.
Add the tomato juice, paprika, oregano and salt.
Cover and simmer covered for 45 minutes with low heat.
Remove chicken to a warm plate
Reduce the sauce by 1/4th over medium heat
Add your sour cream and mix
Taste for salt
Now add the chicken back in and cover with lid for 5 minutes
You may turn the heat back on a couple minutes, just don't boil this.
I used to make this with a cut up rabbit, back in the day often.
That 45 minutes really helped with tenderising the rabbit.
That can of tomato juice costs $2.44 and is worth it.
Check out some of my other recipes:
https://www.youtube.com/c/MichaelsHomeCooking
Thank you for watching!
Subscribe! even if you don't watch much
Background music from https://incompetech.com
Song used: Brandenburgh Conceerto No4 BWV1049
#michaelshomecooking #AmericanChickenPaprika #ChickenPaprika
