Sweet Lordy, y'all (ahem, yinz). Paula Dean sure does make a mean chicken paprika.
Seriously though, this is so delicious and very easy. This is one of our top three dinners in the Stevenson household. It's a little spicy and very creamy and pretty close to heaven. Many, many thanks to my mom for finding and sharing this recipe.
I'll just stop babbling on and get to the good stuff... here is the original recipe (scroll down the page).
I make several variations just based on personal preference -- I use more garlic and hotter paprika, I double the sauce and it ends up thicker with less oil than hers (because I don't include all the cooking liquid, just some of it -- I highly recommend this variation, I think the sauce in her version is far too oily), and I serve it with egg noodles instead of dumplings.
Serves 6 to 8 (or, you know, 2...)
- 1 large onion, chopped -- I use Spanish
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 4 chicken breasts, cut up
- 4 tablespoons Hungarian hot paprika
- 2 teaspoons pepper
- 4 teaspoons salt
- 1.5 cups water
- 2 cups sour cream
- 2 tablespoons flour
- Egg noodles
Pour sauce over chicken pieces and egg noodles in a casserole dish. Grab a glass of wine and enjoy!