Kid and freezer friendly paprika chicken


Kids love this recipe, at least my kids do. The other day, my oldest daughter (6 years) ate three plates, my four years old son and my other three years old daughter two plates each. It takes a bit longer to make but it's worth it. It is actually quiet at our table for about 10 minutes every time I make this dish which is a total luxury! I usually make a lot to have for another day (it tastes better the next day anyway) or freeze it for up to three months. You can adjust the recipe according to your needs. This recipe will make about 6 servings or more.


1/2 onion

2 tablespoons of grass fed organic butter or high quality cooking oil

12 organic chicken drumsticks or 6 thighs with bone

4 teaspoons of paprika (not spicy)

3 quarts of water (12 cups)

1 cup of sour cream

2 tablespoons of flour (optional)

salt (you can also add pepper or any other seasoning you prefer)

To make the chicken and the broth

Heat the cooking oil in a pot (bigger and taller works better since you will be adding water), add finely chopped onion, saute for about 2 minutes. Place the chicken drumsticks in the pot, add salt and sprinkle it with 2 teaspoons of paprika. Stir it well. Add about 12 cups of water and cook over medium heat for about one hour or until the chicken is tender. While it's cooking, I usually remove the foam from the pot that forms on top and throw it away (one time is usually enough).

To make the paprika sauce

When the chicken is done, remove it from the broth and set aside. I usually strain the broth to make sure it doesn't have any bone pieces in it but you can skip this step. Once it is strained, put it back on the stove and turn the heat down to the lowest.  Now you will need to add the sour cream to your broth. I find that the best way is to take about 1 cup of warm broth from the pot, pour it in a small bowl and add 1 cup of sour cream. Mix it well until it's smooth. You can also add 2 tablespoons of flour if you want your sauce to be thicker. I prefer not to add any flour as I want to keep it lighter. Once it's smooth, pour it back to the pot with the rest of the broth and mix it well. Add more salt and another 2 teaspoons of paprika, mix well again (mixing whisk works great).

I serve this with rice, pasta or veggies and I usually cut the chicken for my kids so they don't have to deal with bones.