Chicken paprikash with sour cream

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 most recently have a little time, I had been looking on the internet yesterday. On the lookout for new, challenging tips, inspirational meals that I have never tested before, to treat my family with. Hunting for a while yet could not find any interesting stuff. Just before I thought to give up on it, I discovered this delicious and simple treat simply by chance at Suncakemom. The dessert seemed so fabulous on its photo, it required fast actions.

It was not difficult to imagine the way it is created, its taste and how much my hubby will probably enjoy it. Actually, it is quite easy to keep happy the man when it comes to desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I went to the webpage and then followed the precise instuctions that were accompanied by impressive pictures of the procedure. It really makes life quite easy. I could imagine that it is a slight inconvenience to shoot snap shots in the middle of cooking in the kitchen as you normally have sticky hands thus i really appreciate the time and energy she placed in to build this post and recipe easily implemented.

Having said that I’m encouraged presenting my own recipe in a similar way. Appreciate your the idea.

I had been fine tuning the original formula to make it for the taste of my loved ones. I can say it was a great success. They enjoyed the flavor, the consistency and enjoyed having a delicacy like this in the middle of a lively workweek. They basically demanded more, more and more. So next time I am not going to commit the same miscalculation. I’m going to multiply the volume to get them delighted.

This chicken paprikash sour cream is from 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.