Public Market Chicken Paprikash

CHICKEN PAPRIKASH 

• BAYOU BLACKENING BALM - Paprika, Cayenne Pepper, Kosher Salt, Ground Black Pepper, Garlic, and Thyme.
• BUTCHER'S BLACK PEPPER - Course ground pepper that is perfect for rubs. Combine it with coarse sea salt for a classic flavoring without pretense.
• Can also be used for Beef Pork or Fish

Recipe

2 tbsp vegetable oil      1 large onion, diced
2 tbsp Bayou Blackening Balm     
1/2 tbsp Butchers Black Pepper
1 lb chicken     1 tbsp flour
2 cups water    1/2 cup sour cream      

In a large pot, heat oil, and add onion. Cook, stirring occasionally, until almost translucent. Add Bayou Blackening Balm and pepper,  stir to combine. Heat through for several more minutes. This step intensifies the smoky-sweet,  flavor of the paprika and other spices.  Saute until the onions are translucent.

Add meat and stir to coat with the spices, let it brown slightly, add 2 cups of water. Bring to a boil, then turn heat down and simmer for 45 min to an hour. Add more water if needed.

Before serving, whisk together sour cream, a spoonful of flour, and a splash of water, and stir into the paprikash.  Best served with dumplings or egg noodles.

 

Orders up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas@terra-americana.com.