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We hope you got insight from reading it, now let’s go back to mike's hungarian chicken paprikash over rice recipe. You can cook mike's hungarian chicken paprikash over rice using 25 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Mike's Hungarian Chicken Paprikash Over Rice:
- You need ● For The Proteins
- Use 2 Pounds Boneless Chicken Tenderloins [cut into 1" pieces]
- Prepare ● For The Chicken Flour Coating
- Prepare 1/2 Cup AP Flour
- Provide 3 tbsp Hungarian Hot Paprika [reserve 1 tbsp]
- You need 1 tbsp Cayenne Pepper
- Provide 1 tbsp Fresh Ground Black Pepper
- Take 1 tsp Graduated Onion Powder
- Take 1 tsp Granulated Garlic Powder
- Take 1 tsp Maggi Chicken Boullion
- Prepare ● For The Vegetables [all rough chopped]
- Take 1 LG Vidalia Onion
- You need 1/2 Cup Green Onions
- Prepare 1 LG Firm Tomato
- You need 1 Can Diced Tomatoes [with fluids]
- Use 1 Green Bell Pepper
- Prepare 2 tbsp Fine Minced Garlic
- Provide ● For The Fluids
- You need as needed Chicken Broth [just enough to simmer vegetables]
- You need ● For The Creams
- Get 1 Cup Quality Sour Cream
- Provide ● For The Options [as needed]
- Get Spaetzle
- Prepare White Rice
- You need Egg Noodles
Instructions to make Mike's Hungarian Chicken Paprikash Over Rice:
- Rough chop your vegetables and your fresh chicken. Rinse your chicken. Create your flour mixture and coat your chicken well.
- Simmer your vegetables and herbs in a dash of olive oil and a good dash of chicken broth until just slightly translucent
- Add your floured chicken and extra broth if needed. Simmer for 30 minutes covered then 10 minutes uncovered. Add your reserved tbsp of Paprika as well.
- Add your sour cream.
- Stir well until fully heated.
- Serve over spaetzle, rice or egg noodles. Enjoy!
Hungarian Chicken Paprikash for Elizabeth of Hungary. Today is the feast day of Saint Elizabeth of Hungary. In honor of her feast day I prepared Hungarian Chicken Paprikash. I love to serve this over rice. She was born to King Andrew I and Gertrude of Merania.
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