Chicken paprikash hungarian

An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!

As I recently have some time, I was browsing on the internet last week. Trying to get fresh, interesting thoughts, inspirational dishes that I’ve never tasted before, to amaze my family with. Hunting for a while unfortunately couldn’t come across too many interesting things. Right before I thought to give up on it, I came across this scrumptious and simple treat by luck over Suncakemom. The dessert looked so fabulous on its image, that called for quick actions.

It had been simple enough to imagine the way it’s made, how it tastes and just how much my husband will like it. Mind you, it is quite easy to impress the man when it comes to cakes. Anyways, I got into the page and then followed the detailed instuctions that have been accompanied by wonderful shots of the task. It really makes life quite easy. I can imagine that it is a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you may usually have gross hands therefore i genuinely appreciate the effort and time she devote for making this post .

Having said that I am encouraged to present my personal recipes similarly. Many thanks the concept.

I had been tweaking the main recipe to make it for the taste of my loved ones. I can tell you it turned out a great outcome. They loved the taste, the thickness and loved having a sweet like this in the middle of a stressful week. They quite simply wanted more, a lot more. So next time I’m not going to make the same miscalculation. I am gonna double the volume to keep them delighted.

You can find the original chicken paprikash easy and more at SunCakeMom

Pour oil into a pan and heat it up.

While the oil is heating, slice the onions.

When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.

Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.

Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.

Sprinkle in paprika and add tomato.

Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.

Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.

Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.

Take it off heat and let the flavors come together for about another 10 more minutes.

Serve it with sour cream at the table.