Chicken Paprikash

Updated 11/18/2021 8:27 PM

Chicken Paprikash

1 1/2-2 pounds boneless chicken breast
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/2 teaspoon paprika
Butter and vegetable oil as needed

4-5 medium carrots, julienned

4-5 ribs celery, julienned
1 large onion, cut in 6-8 pieces
2 garlic cloves, slivered (optional)
1 green pepper, thinly sliced
1 cup water
1 chicken bouillon cube

Cut chicken breasts in half cross-wise.

In a plastic storage bag pour the flour, salt, pepper, garlic salt and paprika. Shake well to mix. Add chicken pieces and shake until fully coated.

Heat butter and oil in a skillet over high heat and brown chicken on all sides. Add water and bouillon and lower heat to simmer.

Add carrots, celery, onions and garlic and simmer for 1 1/4 hours. Turn chicken every 20 minutes and stir vegetables. Add green pepper and cook until peppers are tender, about 15-20 minutes. The pan juices will thicken into gravy as the chicken cooks. Serve with mashed potatoes or rice.

Serves four to six.

Cook's note: Instead of chicken, use 1 1/2 to 2 pounds of veal, cut in 1 1/2-inch cubes.

Nutrition values per serving: 304 calories, 10 g fat, 14 g carbohydrates, 3 g fiber, 37 g protein, 112 mg cholesterol, 536 mg sodium.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.