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Hungarian Chicken Paprikash
Ingredients
- 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons peanut oil or canola oil
- 2 medium onions, halved and sliced
- 2 large garlic cloves, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon sweet Hungarian paprika
- 2 cups hot chicken broth or water
- 1 cup sour cream or fat-free yoghurt
- Hot cooked noodles, mashed potatoes or rice
- Optional: Minced fresh parsley and additional sweet Hungarian paprika
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