Ingredients
-
2
-
1
-
1
-
1/2
-
2
-
1 1/2
-
-
-
10
-
4
-
2
-
3/4 - 1
-
-
-
Directions
Authentic Hungarian Chicken Paprikash, I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it It was also pretty easy Serve this over buttered noodles , Delicious! used chicken breasts and cut into bite sized pieces Otherwise made exactly to the recipe Next time I make this, I may add a little garlic with the onion Served over smashed potatoes with green salad
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Steps
|
1
Done
|
In a Large Pot, Heat the Oil and Saut the Onion Until Translucent. |
|
2
Done
|
Add the Green Pepper, Cook For 5 Minutes or So, and Add the Mushrooms. |
|
3
Done
|
Cook Until the Mushrooms Are Just Softened. |
|
4
Done
|
Add the Paprika, Caraway, Pepper and Salt (if You Are not Using Salty Stock, Such as Bullion Cubes.) |
|
5
Done
|
Stir and Add the Chicken Thighs and Mix. |
|
6
Done
|
Add the Tomatoes and Enough Stock to Mostly Cover the Chicken. |
|
7
Done
|
Cover and Simmer Slowly For Approximately 45 Minutes. |
|
8
Done
|
the Chicken Should Be Falling Off the Bone, Very Tender. |
|
9
Done
|
Remove the Chicken to a Deep Serving Plate That Has Been Warmed. |
|
10
Done
|
Reduce the Stock a Bit If It Looks Like It Will Be Too Much Sauce. |
|
11
Done
|
Mix Some Stock Fully Into the Sour Cream to Thin It a Bit, and Then Mix the Sour Cream Into the Rest of the Stock. |
|
12
Done
|
Heat Until Hot, but Do not Boil. |
|
13
Done
|
Pour the Sauce Over the Chicken, and Serve Over Buttered Egg Noodles. |
|
14
Done
|
Miscellaneous Notes: |
|
15
Done
|
Use 8 Thighs If Very Large. "bone In" Is Great. |
