Poultry Essentials Kickin Chickin Paprikash Recipes

Steps:

• PREP/PREPARE
• You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
• The Chicken I will let you pick your own chicken, thighs, breasts, legs, bone-in, boneless, skin on, naked, whole or diced... up to you. Whatever you choose, you will need about a pound. I sautéed, two good sized chicken breasts with some butter, salt, and pepper, then diced them. My suggestion is that since the chicken is going into the sauce and cook for a bit, you do not want overcook it at the start. My chicken had the slightest hint of pink, but after 5-minutes in the sauce it was completely cooked through, tender and juicy.
• Gather your ingredients (mise en place).
• Cook up the chicken, then remove from the skillet and reserve.
• Add the butter and oil to the skillet and set the temp to medium.
• When the butter melts, add the chopped onions.
• Cook until the onions soften, but not brown, about 4 - 5 minutes.
• Add the garlic and stir until fragrant, about 60 seconds.
• Add the paprika and flour.
• Then stir to thoroughly coat the onions. Continue stirring for an additional 2 - 3 minutes.
• Add the tomatoes and chicken stock.
• Stir and slowly simmer until the sauce begins to thicken, about 8 - 10 minutes.
• Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 - 8 minutes.
• Add the sour cream and stir to combine.
• PLATE/PRESENT
• Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
• Keep the faith, and keep cooking.