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Emma's Chicken Paprikash
Emma's Chicken Paprikash

Emma's Chicken Paprikash

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 chicken or chicken parts
1 large onion
1 clove garlic
2 oz paprika
1 tsp salt or to taste
1 pkg medium pasta shells
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Let's Make It
1
In a medium sized stock pot or Dutch oven fill 3/4 full of water. Rinse chicken and add it to the pot. Chop onion and garlic and add it to the pot, along with the 2 oz. of paprika (I know this may sound like a lot but the paprika is what flavors the broth) and salt.
2
Bring to a slow boil, then reduce to a simmer and allow to cook for 2 - 3 hours. 20 minutes before you are ready to serve, remove chicken from the pot, remove skin, de-bone and shred with a fork, then return chicken to pot.
3
Cook pasta according to package directions. Serve paprikash over shells. ( If you want a thicker broth stir in a little cornstarch and water before re-adding the shredded chicken.)
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