Aunt Annie's Chicken Paprika with Spaetzle
Equipment
- plastic zipping bag
- Dutch oven
Ingredients
- 2 to 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 pounds chicken cut into pieces
- Oil for frying
- 3 onions sliced
- 1 clove garlic chopped
- 6 carrots peeled and sliced
- 2 tablespoons Hungarian paprika
- 2 cups water
- 3 cubes chicken bouillon
- Cooked spaetzle or egg noodles
Instructions
- In a plastic zipping bag, mix flour, salt, and pepper.
- Add chicken pieces, 2 at a time, and toss to coat.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
- Sauté onions and garlic until tender.
- Remove from the pan and set aside.
- Add additional oil to about 1/2-inch deep.
- Add chicken to the hot oil and cook, turning once, until golden on both sides.
- Drain and remove chicken to a plate.
- Keep warm.
- Stir in sliced carrots, Hungarian paprika, water, and chicken bouillon cubes to the Dutch oven.
- Bring to a boil.
- Return the cooked chicken to the Dutch oven.
- Simmer, covered, for one hour over low heat or until chicken juices run clear.
- Serve the Aunt Annie's Chicken Paprika over cooked spaetzle or egg noodles.
Nutrition values
Calories: 450 kcal | Carbohydrates: 30 g | Protein: 35 g | Fat: 18 g | Sugar: 5 g