Chicken Paprikash

Recipe shared by Alex Fixmer for the Disney Legal Cooking Club.

Alex wrote, “All, here is my family recipe for next week. It is chicken paprikash with barley (but you could also serve it with rice or spetzle). Some notes: I use butter instead of margarine, and I also use chicken breast that I dice into 1 inch cubes. (my kids prefer it that way, but when I was a kid, we used to have it with a whole chicken cut up). Either will work. Just be sure that you have enough water in the pot so that it doesn’t dry out or burn. Feel free to ask me questions. I hope you enjoy it!”

View Print Layout
Print Recipe
Close Print

Chicken Paprikash

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 2 1/2 lb Frying Chicken
  • 1 Large Onion, peeled and diced
  • 3 Tbsp Margarine (or Butter)
  • 1/2 Green Bell Pepper, cleaned and diced
  • Paprika, to taste
  • Garlic Salt, to taste
  • White Pepper, to taste
  • Water, as needed
  • 2 Medium Carrots, peeled and sliced
  • 4 oz Toasted Barley
  • Small Pan 1/2 Full of Water
  • 1/2 tsp Flour

Directions

  • 1)

    In large pot over medium heat, add margarine (or butter), diced onions and diced bell pepper. Stir constantly to golden brown.

  • 2)

    Wash chicken in sink and take off as much skin as possible. Drip dry and then season with paprika, garlic salt and white pepper.

  • 3)

    Push onions in pot to the side and lay chicken pieces on clean spot, then cover with onions, etc.

  • 4)

    Add small amount of water and turn on sides to spread.

  • 5)

    Stir around, set to medium temperature and cover.

  • 6)

    Add sliced carrots. Constantly turn and take care not to burn. Check for juice content. Cook for 45 minutes. Add water as needed so chicken doesn’t burn.

  • 7)

    Prepare toasted barley as directed. Stir with wooden spoon for 30 minutes at medium temperature.

  • 8)

    First, shock the barley with water, then drain and cover until serving.

  • 9)

    In a small pan add 1/2 full with water, add flour and shake.

  • 10)

    Add to pot and then taste sauce to see if it needs more salt.

  • 11)

    Simmer until serving.