 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
How many different ways are there to cook chicken? As I look through my endless supply of chicken recipes, I think I must be determined to find out. In this dish, mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Ingredients:
1 (3 1/2-4 lb) broiler or 1 (3 1/2-4 lb) broiler-fryer chickens, cut up |
1 tablespoon vegetable oil |
1 tablespoon butter |
1 cup fresh mushrooms, sliced |
1 cup onion, diced |
1 cup green pepper, diced |
1 cup sweet red pepper, diced |
3 tablespoons all-purpose flour |
1 (14 1/2 ounce) can chicken broth |
1 tablespoon tomato paste |
1 tablespoon paprika |
1 -1 1/2 teaspoon salt |
1/2 teaspoon pepper |
hot cooked noodles |
1/4 cup sour cream |
Directions:
1. In a Dutch oven over medium heat, brown chicken in oil and butter;remove chicken. Discard all but 3 tablespoons drippings.
2. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes.
3. Stir in flour until smooth.
4. Gradually add broth,stirring constantly.
5. Bring to a boil; cook and stir for 1 minute or until thickened.
6. Stir in tomato paste, paprika, salt and pepper.
7. Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear.
8. Remove chicken to a platter of noodles; keep warm .
9. Add sour cream to sauce; stir until smooth (do not boil).
10. Spoon over chicken and noodles.
11. Yield: 4-6 servings.
|
|