Tuesday, February 5, 2013

Chicken Paprikash with Noodles - 365 Ways to Wok

8 ounces egg noodles
5 tablespoons butter
1 chicken (3 pounds), cut up -- I used chicken breast
3 medium onions, sliced
2 tablespoons imported sweet paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
2 tablespoons lemon juice
1 cup sour cream

In a large pot of boiling salted water, cook noodles until tender but still firm, 10-12 minutes. Drain and rinse under cold water; drain well.

In a wok, melt 2 tablespoons butter over medium heat, swirling to coat sides of pan. Arrange chicken pieces extending up sides of wok and cook, turning, until golden brown all over, 8-10 minutes. Remove chicken to a plate. Pour out fat.

In same wok, melt remaining 3 tablespoons butter over medium heat. Add onions and cook, stirring 1-2 minutes. Return chicken to wok. Add chicken broth and lemon juice. Cover and cook until chicken is tender and juices run clear when pierced near bone, 45-50 minutes. (If using chicken breast, cooking time will be greatly reduced.)

Add noodles. Reduce heat to low. Stir in sour cream. Cook, tossing noodles, until just heated through, 2-3 minutes.

Makes 4 servings.

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