Hungarian Chicken Paprikash
This one-pot classic dish combines six key Hungarian ingredients -- onions, garlic, green peppers, tomatoes, paprika and sour cream.
For a lower fat version use lowfat sour cream and 6 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs, or a combination. If using breasts only, reduce the simmering time to 20 minutes.
Serve with nokedli (egg dumplings, which are similar to German spaetzle), rice or noodles, and a cucumber or green salad.
4 tablespoons oil
1 medium onion, finely chopped
1 (3 1/2-pound) chicken, cut up
1 green pepper, seeded and chopped
1 large tomato, peeled, seeded and chopped
2 clove garlic, finely chopped
1 tablespoon sweet or hot Hungarian paprika (powder)
1-2 bay leaf
1 tsp marjoram
1 tsp ground caraway
1 to 1 1/2 c. water
1 cup sour cream
2 tbs all-purpose flour
salt and black pepper
Heat oil in a Dutch oven or large skillet with a lid. Add onion and sauté over low heat until translucent.
Add chicken pieces and brown lightly on both sides. Add green peppers, tomatoes, garlic and paprika. Season to taste with salt and pepper. add spices and stir in water. Bring to a boil. Reduce heat to low, cover and cook c. 35 minutes or until chicken is tender (about 20 minutes if using only chicken breasts).
Remove chicken to a heated platter and keep warm. In a small bowl, mix sour cream with flour. Temper mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. Return chicken to pan to rewarm.