Over rice. Yummy!
(serves 6-8 people)
2 lbs chicken drumsticks
1 onion, diced
2-3 tbsp Hungarian paprika
salt and pepper
6 cups water/chicken broth (I did half water and half chicken broth)
1/4 cup flour (I used this recipe)
1/2 cup sour cream
HOW TO PREPARE:
To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika.
In an electric skillet, brown the chicken over medium heat on all sides, and cover with diced onions.
Allow the onions to soften.
Pour water (you could use half chicken broth if you wanted) over the top until the chicken and onions are covered. Bring to a simmer and reduce the heat to low. Allow the mixture to simmer for about 30 minutes, until the chicken is fall-off-the-bone delicious. Remove the chicken and allow to cool. Put the 1/4 C flour in a medium bowl and slowly add small amounts of the broth until you form a thick paste. Keep mixing and adding more broth until the “roux” (not really a roux, but close) is thin enough to add directly back to the pot.
Once the chicken has cooled a bit, remove the bones and other stuff you don’t want to eat, and return the chicken to the pot.
Once the paprikash is cooled enough, add the sour cream.
Top mashed potatoes with the chicken paprikash. Sprinkle with paprika and enjoy!