Everyone seems to love this recipe. I personally can’t get enough hot paprika in my diet, and I guess maybe you could use sweet paprika for this recipe, but it wouldn’t be as much fun.
What you’ll need:
2 lbs. boneless skinless chicken breasts (kosher or not, and if you’re not trying to be so healthy, you could also just cut up a whole 2-3lb chicken)
2tbsp olive oil (kosher or not)
1tsp kosher sea salt
1tsp black pepper (I like mine peppery, you can put more or less)
1 chopped yellow onion
1tbsp Hungarian hot paprika (this is what makes it paprikash so you must get it!)
1/4 cup white wine (for kosher, Ben Ami Chardonnay works well)
1/4 cup no sodium-added chicken broth (I like to add my own salt, personally. [kosher or not])
1/2 cup sour cream (using real sour cream renders this recipe treif, but to keep it kosher, you can get some really good vegan sour creams like Tofutti Better Than Sour Cream® or you could make your own with tofu)
In a large skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove the chicken and set aside. Add onion to skillet. Cook just until tender, but not totally translucent or worse, brown. Stir in paprika. Return chicken to skillet, turning to coat with all the goodness in the pan. Add wine and broth and stand back!* Bring to a boil. Reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
Boil pan juices until reduced to about 1/2 cup liquid, or for about 3 minutes. Stir in 1/2 cup sour cream (or sour cream substitute). Heat through. I serve this over latkes made with Streit’s latke mix (because I have not yet mastered the art of the homemade latke).
*It is better to add the wine first so it can de-glaze the pan, but beware! The first time I did this, I had company over and when the white wine hit the hot paprika, it sent up a cloud of steam that burned everyone’s lungs. You could probably add the broth first. Either way, be careful. That hot paprika is feistier than it appears.