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Jozsef's Chicken Paprikash Recipe

How to Use Jozsef’s Premium Chicken Paprikash Simmer Sauce

This is a simmer sauce to use with uncooked meat. Do not brown or pre-cook the meat. The best tasting paprikash is made with bone-in chicken thighs. One jar of sauce will cook up to six (6) pounds of chicken thighs (approx. 16 pieces).

  1. Remove the chicken from package and remove skin, leaving bone in. Wash chicken in cold water and pat dry.
  2. Pour sauce from jar into a five (5) quart Dutch oven or large pot. Add chicken and mix with sauce. Do not add water or broth.
  3. Cook chicken covered on low to medium heat, stirring every 20-25 minutes for 1 to 1½ hours or until meat is tender.
  4. When chicken is cooked thoroughly, take pot off heat. Let cool uncovered for 10-15 minutes. If desired: mix in sour cream, or serve on the side.
  5. Serve with your favorite side of dumplings, noodles or spaetzels.
Grasp chicken with one hand; using paper towel, pull skin off thigh. Grasp chicken with one hand; using paper towel, pull skin off thigh.
Rinse thighs thoroughly and pat dry. Rinse thighs thoroughly and pat dry.

Pour sauce into saucepan or dutch oven. Do not add water or broth. Pour sauce into saucepan or dutch oven. Do not add water or broth.
Place chicken into saucepan on top of sauce. Place chicken into saucepan on top of sauce.
Stir sauce and chicken to cover. Stir sauce and chicken to cover.
Cover and simmer, stirring occasionally. Cover and simmer, stirring occasionally.
Paprikash is ready when meat is tender. Paprikash is ready when meat is tender.
Serve with your favorite side of dumplings, noodles, spaetzels, cucumber salad, and a great wine! Serve with your favorite side of dumplings, noodles, spaetzels, cucumber salad, and a great wine!
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3 Comments

How much sour cream do you use and when do you add it to the dish? Before it cooks for 1 and half hours or add when it is done cooking and is sitting for 15 minutes uncovered?

Posted by Carol Ness on February 27, 2015

Tried the sauce and added onions, sour cream and salt. Thought it was excellent and I have tried chicken paprikash many many places. You have a great product.

Posted by Rick Perez on October 23, 2013

How can I convert the recipe for crockpot use?

Posted by Linda Siegmann on August 21, 2013

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