Our seasonings will thicken the sauce for you, thereby eliminating the need for any messy roux's or slurries.
Traditional recipes require a cooked "roux", (flour & butter or other fat) or a "slurry" (cornstarch & liquid) to help thicken the sauce. This can be very hard to be consistent, and if done wrong, can drastically change the flavor of your recipe.
ChickenPaprikash.com offers the only complete, ready to use seasoning that will thicken the sauce for you, turning even the most novice of cooks into skilled Chicken Paprikash Masters!
Never has it been quicker or easier to prepare the perfect dish!
This happens because the flavors will "meld" once they are cooled and then reheated.
Ingredients: 2 - 14.5 oz. cans of chicken broth (29 ounces)
2 chicken bouillon cubes
1 & 1/2 lbs. of sour cream
1 packet of Chef Rick's Chicken Paprikash Seasoning
Directions: Step 1.)
Remove from heat and let cool a few minutes.
If you are cooking a smaller amount, a good practice is about 20 minutes for the first pound and 14-18 minutes for each additional pound.
Place the chicken on the baking sheet. Put the larger pieces in the middle of the pan.
Coat each piece of chicken with a light coating of olive oil.
Store bought spatzles only take a few minutes to cook. So you may want prepare these right before serving.
If you would like to make your own spatzles, you can click on this spatzle recipe.
You can double or adjust this recipe if needed, based on the number of people you are cooking for.
Step 3.) Dice chicken into bite size pieces.
Step 4.) In a serving bowl add diced chicken and spaetzles.
this was me'ana's plate. i serve the chicken and sauce with rice. so yummy.
disclaimer: i was given a sample product to try. i wasnt compensated in any other way for this review. these are all my own opinions.