How to Use Jozsef’s Premium Chicken Paprikash Simmer Sauce
This is a simmer sauce to use with uncooked meat. Do not brown or pre-cook the meat. The best tasting paprikash is made with bone-in chicken thighs. One jar of sauce will cook up to six (6) pounds of chicken thighs (approx. 16 pieces).
- Remove the chicken from package and remove skin, leaving bone in. Wash chicken in cold water and pat dry.
- Pour sauce from jar into a five (5) quart Dutch oven or large pot. Add chicken and mix with sauce. Do not add water or broth.
- Cook chicken covered on low to medium heat, stirring every 20-25 minutes for 1 to 1½ hours or until meat is tender.
- When chicken is cooked thoroughly, take pot off heat. Let cool uncovered for 10-15 minutes. If desired: mix in sour cream, or serve on the side.
- Serve with your favorite side of dumplings, noodles or spaetzels.
Grasp chicken with one hand; using paper towel, pull skin off thigh.
Rinse thighs thoroughly and pat dry.
Pour sauce into saucepan or dutch oven. Do not add water or broth.
Place chicken into saucepan on top of sauce.
Stir sauce and chicken to cover.
Cover and simmer, stirring occasionally.
Paprikash is ready when meat is tender.
Serve with your favorite side of dumplings, noodles, spaetzels, cucumber salad, and a great wine!