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    You are in: Home / Soul / Chicken Gizzard Paprikash Recipe
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    Chicken Gizzard Paprikash

    Chicken Gizzard Paprikash. Photo by Lorac

    1/1 Photo of Chicken Gizzard Paprikash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    5thCourse's Note:

    A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry onion in oil or butter till light yellow.
    2. 2
      Reduce heat and rapidly stir in paprika.
    3. 3
      Add meat, cut into desirable pieces, salt and brown.
    4. 4
      Add garlic, crushed or chopped.
    5. 5
      Add only enough water to braise, not boil.
    6. 6
      Cover and simmer until tender. Add water if evaporates and stir occasionally.
    7. 7
      When meat softens, add green pepper, tomato and a bit more water or stock.
    8. 8
      While simmering a few more minutes, blend flour and sour cream together.
    9. 9
      Add to stew, stirring, till thickened.
    10. 10
      I have omitted the thickening step for more of a soup result.

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    Ratings & Reviews:

    • on April 11, 2008

      55

      PAC 2008 A lovely version of paprikash! Adding the chopped green pepper near the end of cooking is genius. The little bites of green pepper add a pop of flavor and texture to the creamy delicate sauce. I made the recipe using cubed boneless chicken breast, 3 garlic cloves, sweet (not hot) Hungarian paprika and 1 large tomato. The only substitution I made was to use chicken broth instead of water. Thank you for this delicious and easy recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2013

      55

      I made this in my pressure cooker, and had it on the table in less than 40 minutes. Cooking gizzards my hb picked up the night before was a last minute dinner thought, and I didn't have the time necessary to braise grizzards to tender. My cooker has a saute function so I followed the directions fairly close before popping the lid on and letting it go. I cut up and added a small can of whole plum tomatoes, and used 1/4 cup veg broth instead of water. I added the pepper to the pot before pressure as well. It thickened up beautifully with the addition of the flour and sour cream, which I added once my 25 minute pressure cycle ended. My hb asked me to add a little tobasco at the end. I served over thick, Dutch egg noodles, and it was fabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2009

      55

      This was out of this world!! We ate it all . I had to make a couple of changes which I don't normally do the first time I make a new dish. It was only that I used a can of diced tom drained, no green pepper,and 2 cups sour crem. served over homemade noodles. PLEASE TRY THIS!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Gizzard Paprikash

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 232.6
     
    Calories from Fat 137
    59%
    Total Fat 15.3 g
    23%
    Saturated Fat 8.5 g
    42%
    Cholesterol 129.8 mg
    43%
    Sodium 76.4 mg
    3%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.2 g
    21%
    Protein 10.9 g
    21%

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