Chicken Paprikash and Oven Rice

I haven't posted a recipe in awhile and I needed to post something for all those commenters so what better then one of our favorite recipes.

My mom found this either in a magazine or newspaper back when I was in High School I think and it has been a family favorite ever since.

It has two parts, the Chicken Paprikash and then the Oven Rice

Chicken Paprikash

Ingredients:

2 tablespoons canola oil

1 medium onion, peeled and chopped

1 tablespoon Hungarian paprika

12 pieces chicken (thighs, legs, breasts) about 6 pounds, trimmed

1 teaspoon Kosher salt

1 cup homemade or low sodium canned chicken stock

½ cup sour cream

1 tablespoon cornstarch

1) Heat the oil in a very large, deep skillet over medium-high heat

2) Add the onion and cook, stirring until tender

3) Add the paprika

4) Sprinkle the chicken with 1 teaspoon salt

5) Place in skillet with the onion

6) Add stock, reduce heat, cover and simmer for 40 minutes

7) Turn the chicken and simmer until tender, another 40 minutes

8) It is cooked when the meat starts to fall off the bone

9) Put the sour cream into a bowl and stir in ½ cup broth from the skillet

10) Stir mixture back in to the skillet

11) Dissolve cornstarch in 1 tablespoon cold water

12) Stir cornstarch mixture into the skillet and cook for 3 minutes

13) Season to taste with salt and serve with oven rice

 Oven Rice:

Ingredients:

2 tablespoons unsalted butter

1.5 cups white rice, rinsed

1 small onion, peeled and chopped

2 teaspoons kosher salt

2 stalks celery with leaves, diced

½ teaspoon ground black pepper

2 tablespoons parsley, chopped

3 cups homemade or low-sodium chicken stock

1) Preheat oven to 350F

2) Heat the butter in a medium pan over medium high heat

3) Add the onion, celery, parsley and cook stirring until the onion is translucent, about 5 minutes

4) Spread the rice over the bottom of an 8X8 baking dish

5) Sprinkle with salt and pepper and spread the onion mixture on top

6) Put the stock in the same pan used to cook the onion and bring to a boil

7) Pour it over the rice

8) Cover the dish tightly with foil and bake in the bottom half of the oven for 40-45 minutes until all liquid is absorbed

9) It can sit on the stove top until the chicken is finished

 I usually start the getting the rice together to put in the oven after I get the chicken simmering for the first 40 minutes. I am a slow poke so by the time I get the rice ready to be put in the oven it is time to flip the chicken. If you can get the rice in the oven at the same time as you flip the chicken the in the rice and chicken finish at about the same time.

No pictures because I am exhausted but it is yummy